Dill Pickle Chicken Salad

Dill Pickle Chicken Salad made with chicken, celery, crunchy pickles, celery, mayonnaise, green onions and a little pickle juice. You can eat this as a sandwich or for a low-carb and make a Keto chicken salad by eating it in lettuce wraps or by itself.

DILL PICKLE CHICKEN RECIPE

I know, I know. I already have other Chicken Salad recipes on this site but this dill pickle version has crunchy pickles with plenty of dill flavor that you will find surprisingly addicting.

I started with my classic chicken salad recipe and added a few wonderful additions to make this salad for pickle lovers! A great recipe to make with leftover shredded chicken for weekday lunches.

PICKLES

Not all pickles are created equal. I like to use Vlasic dill pickles because I like the flavor of the pickle brine the best. The extra pickle juice is used in the recipe. You don’t want to use sweet relish here. The savory flavor tastes much better here. 

CAN THIS BE FROZEN?

Recipes with mayonnaise are not great for freezing because when they thaw the mayonnaise separates. I would not recommend freezing this recipe.

HOW LONG DOES THIS LAST?

This will keep in the fridge for 3-5 days.

WHAT TO EAT WITH DILL PICKLE CHICKEN SALAD?

You can eat this as a sandwich on some good bread or on large croissants. Another option is to eat it with a fork, fresh cucumbers, or in lettuce wraps. We serve this with fruit or salty potato chips.

TIPS FOR MAKING CHICKEN SALAD:

  • You can replace the mayo with mashed avocado and sour cream for a different version.
  • Reduce the calories by using Greek yogurt in place of mayonnaise.
  • You can cook your own chicken breasts or thighs in the crockpot, then use an electric hand mixer to shred the chicken for this recipe.
  • Use canned chicken in a pinch.

chicken salad with celery on a white plate.

OTHER CHICKEN RECIPES:

chicken salad on a white plate.

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5 from 1 vote

Yield: 4 servings

Dill Pickle Chicken Salad made with chicken, celery, crunchy pickles, celery, mayonnaise, green onions and a little pickle juice.

  • 3
    cups
    cooked chicken,
    diced or shredded (I like to use rotisserie chicken)
  • 1
    cup
    finely chopped dill pickles
  • 1/2
    cup
    mayonnaise
  • 1/2
    cup
    finely chopped celery
  • 1/3
    cup
    sliced green onions
  • 2
    tablespoons
    pickle juice (from the pickle jar)
  • 1
    tablespoon
    chopped fresh dill or 1 teaspoon dried dill
  • 1/2
    teaspoon
    garlic powder
  • 1/2
    teaspoon
    kosher salt
    (do not use table salt or it will be too salty…add more to taste)

  1. Add all the ingredients to a large bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.

  2. Serve on sliced bread or croissants. For a low-carb version serve as lettuce wraps or all alone.

chicken salad with celery on a white plate.

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