Name: Dill Pickle Chicken Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500 g cooked chicken breast (shredded or diced); 150 g good-quality full-fat mayonnaise; 120 g dill pickles (finely chopped (about 3-4 medium pickles)); 60 ml dill pickle brine (from the jar); 1 celery stalk (finely chopped); 1/2 small red onion (very finely diced); 2 tbsp fresh dill (chopped); 1 tbsp Dijon mustard; 1/2 tsp black pepper (freshly ground); 1/4 tsp salt (or to taste)

Spread the love

There are certain flavour combinations that just click, creating something far more delicious than the sum of their parts. For me, the tangy, briny crunch of a good dill pickle paired with tender, savoury chicken is one of those matches made in heaven. This isn’t just any old chicken salad; this is a Dill Pickle Chicken Salad Recipe that elevates the lunchtime staple into something genuinely exciting. It’s packed with texture and a zesty flavour that cuts through the creaminess beautifully. I make this at least once a week – it’s become a family favourite.

What we’re creating here is a truly satisfying meal that feels both wholesome and a little bit indulgent. The secret is in the balance: we use not just chopped pickles but also a splash of the pickle brine in the dressing itself. This infuses every single bite with that distinctive tangy character. It’s the kind of recipe that works wonderfully for meal-prepped lunches throughout the week, a quick and satisfying supper, or piled high for a fantastic chicken salad sandwich at a weekend picnic. It’s the dish I turn to when I need something that feels special but comes together with minimal fuss.

If you love tangy, vibrant flavours and are looking for a way to liven up your chicken recipes, you are in the right place. This recipe is for anyone who appreciates a good pickle and wants a substantial, flavour-packed salad that never gets boring. If you enjoy recipes that are big on flavour but straightforward to assemble, like my Bang Bang Chicken Thighs, then you’ll feel right at home with this one.

Recipe Overview

This Dill Pickle Chicken Salad recipe delivers a brilliantly tangy and creamy result with plenty of satisfying crunch. The dressing is rich yet sharp, thanks to the combination of mayonnaise and a generous splash of pickle brine. Chunks of tender chicken are folded together with crisp celery, sharp red onion, and of course, an abundance of chopped dill pickles. I’ve found that letting the salad rest in the fridge for just 20 minutes before serving really allows the flavours to meld together perfectly.

Prep Time: 15 minutes
Cook Time: 15 minutes (for chicken)
Total Time: 30 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Dill Pickle Chicken Salad Recipe

Genuine Flavour: The taste is wonderfully complex. You get the savoury depth from the chicken, a rich creaminess from the mayonnaise, a sharp, tangy hit from the pickles and their brine, and a fresh, herby lift from the dill. It’s a beautifully balanced and tangy chicken salad.
Ready in Under 30 Minutes: If you’re using pre-cooked or leftover chicken, this entire dish comes together in about 15 minutes, making it a brilliant option for a speedy lunch or dinner.
Flexible Recipe: This recipe is a fantastic starting point. You can easily stir through some crispy bacon bits, swap half the mayonnaise for Greek yoghurt for a lighter finish, or add a handful of capers for an extra salty kick.
Great for Meal Prep: It keeps beautifully in the fridge for a few days. It’s ideal for making on a Sunday to have ready for packed lunches, saving you time during a busy week.
Family Tested: My whole family enjoys this, but my husband particularly loves it piled high in a crusty sourdough sandwich for his lunch. It always gets compliments when I take it to gatherings.

Dill Pickle Chicken Salad Recipe

⏱️ 15 min prep • 🍳 25 min cook • 👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, I always recommend using good-quality ingredients. A full-fat mayonnaise like Hellmann’s gives the creamiest, most luxurious texture, and choosing a really crunchy, flavourful dill pickle makes all the difference. Don’t be tempted to use sweet pickles here; you need that sharp, vinegary punch.

500g cooked chicken breast, shredded or diced
150g good-quality full-fat mayonnaise
120g dill pickles, finely chopped (about 3-4 medium pickles)
60ml dill pickle brine (from the jar)
1 celery stalk, finely chopped
1/2 small red onion, very finely diced
2 tbsp fresh dill, chopped
1 tbsp Dijon mustard
1/2 tsp black pepper, freshly ground
1/4 tsp salt (or to taste)

Sara’s Tip: Don’t discard that pickle brine! It’s liquid gold and the key to a truly flavourful dressing. It thins the mayonnaise to the perfect consistency while adding an incredible amount of tangy flavour without extra vinegar.

How to Make Dill Pickle Chicken Salad

The process for this dill pickle chicken salad recipe is very straightforward. The main task is simply combining the ingredients, but the order and technique ensure you get the best texture and flavour distribution. We’ll start by making the dressing separately to ensure it’s perfectly smooth.

Prepare the Chicken: If you haven’t already, cook your chicken breasts. You can poach, bake, or grill them. Let them cool completely before shredding or dicing into bite-sized pieces. Using leftover roast chicken is a fantastic shortcut.
Chop the Vegetables: Finely chop the dill pickles, celery stalk, and red onion. The smaller the dice, the better they will integrate into the salad. Chop your fresh dill as well.
Make the Dressing: In a small bowl or jug, whisk together the mayonnaise, dill pickle brine, Dijon mustard, salt, and freshly ground black pepper until smooth and well combined.
Combine Ingredients: In a large mixing bowl, add the cooled, shredded chicken, chopped dill pickles, celery, red onion, and fresh dill.
Fold it All Together: Pour the prepared dressing over the chicken mixture. What works best for me is to use a large rubber spatula to gently fold everything together. This method ensures the chicken and vegetables are evenly coated without breaking the chicken down into mush.
Taste and Season: Give the chicken salad a gentle stir and taste it. Adjust the seasoning if necessary – you might want a little more salt, pepper, or even an extra splash of pickle brine for more tang.
Chill and Serve: For the best flavour, cover the bowl and refrigerate the chicken salad for at least 20-30 minutes. This allows the flavours to meld beautifully. Serve chilled.

Tips From My Kitchen

Temperature Control: Always start with completely cooled chicken. Mixing warm chicken with mayonnaise can cause the dressing to become oily and can also pose food safety risks. If you’ve just cooked the chicken, pop it in the fridge for 30 minutes to chill first.
The Secret Step: After chopping your dill pickles, gently pat them with a piece of kitchen roll to remove excess moisture. I learned that this small step makes a huge difference, preventing the final salad from becoming watery, especially if you’re making it ahead of time.
Make-Ahead: This salad is an excellent make-ahead dish. You can cook and shred the chicken up to 2 days in advance and store it in the fridge. The complete salad can be made a day ahead; in fact, I think the flavour is even better on day two.
Storage: Store any leftover dill pickle chicken salad in an airtight container in the refrigerator. It will keep well for up to 3 days. For food safety, always follow official guidance, like these tips on chilling from the Food Standards Agency.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

Large salad bowl
Sharp knife and cutting board
Salad servers or a spatula
Small bowl or jar for the dressing

Delicious Variations to Try

While this recipe is fantastic as is, it’s also fun to adapt. Here are a few variations we sometimes enjoy at home:

Spicy Version: For a bit of a kick, add one finely diced red chilli or a teaspoon of your favourite hot sauce to the dressing. A pinch of cayenne pepper also works well.
Vegetarian Option: This salad is surprisingly adaptable. For a vegetarian version, swap the chicken for a 400g can of chickpeas, drained, rinsed, and lightly mashed with a fork.
Different Protein: Don’t have chicken? This dressing works beautifully with 500g of cooked and shredded turkey breast or even two cans of drained, flaked tuna.

What to Serve With Dill Pickle Chicken Salad

This tangy chicken salad is wonderfully versatile. Here are some of my favourite ways to serve it for a complete meal:

Classic Chicken Salad Sandwich: Pile it high on thick slices of fresh sourdough, a soft brioche bun, or a flaky croissant with a few crisp lettuce leaves. This is the ultimate way to enjoy it.
On a Bed of Greens: For a lighter, low-carb meal, serve a generous scoop over a simple green salad with a light vinaigrette. The contrast is lovely.
With Crackers or Veggies: It works beautifully as a dip or spread. Serve it with a platter of sturdy crackers, toasted pitta bread, or crunchy vegetable sticks like carrots and cucumber for dipping.
Drink Pairing: A crisp, cold glass of Sauvignon Blanc or a light lager cuts through the creaminess of the salad perfectly.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! This is a great recipe to make ahead. I often find the flavour is even better the next day as everything has had a chance to mingle. Simply store it in an airtight container in the fridge. It will last for up to 3 days.

How do I stop my chicken salad from being watery?

The main culprit for a watery chicken salad is excess moisture from the pickles. As mentioned in my tips, the best way to prevent this is to pat the chopped pickles with kitchen roll before adding them to the bowl. This absorbs the surface brine without losing the flavour.

How do I store leftovers?

Leftovers should be placed in an airtight container and stored in the coldest part of your refrigerator as soon as possible. It will keep safely for up to 3 days. I do not recommend freezing this salad as the mayonnaise will split upon thawing.

Can I use Greek yoghurt instead of mayonnaise?

Yes, you can substitute some or all of the mayonnaise with full-fat Greek yoghurt for a lighter, tangier version. If you swap all of it, you might find you need a little less pickle brine as the yoghurt is already quite tart. A 50/50 split is a great place to start.

What are the best pickles to use for this recipe?

For the best flavour and texture, you want to use a classic, crunchy dill pickle stored in brine, not a sweet pickle or a bread-and-butter pickle. The crunchy texture holds up well in the salad, and the sharp, salty brine is essential for the dressing’s flavour. Any good quality brand from the supermarket will do the trick.

Dill Pickle Chicken Salad Recipe

A tangy and creamy chicken salad packed with the zesty flavor of dill pickles and fresh herbs. It's a quick and easy recipe, perfect for a delicious lunch or light dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

500 g cooked chicken breast shredded or diced
150 g good-quality full-fat mayonnaise
120 g dill pickles finely chopped (about 3-4 medium pickles)
60 ml dill pickle brine from the jar
1 celery stalk finely chopped
1/2 small red onion very finely diced
2 tbsp fresh dill chopped
1 tbsp Dijon mustard
1/2 tsp black pepper freshly ground
1/4 tsp salt or to taste

Method

Prepare the Chicken: If you haven't already, cook your chicken breasts. You can poach, bake, or grill them. Let them cool completely before shredding or dicing into bite-sized pieces. Using leftover roast chicken is a fantastic shortcut.
Chop the Vegetables: Finely chop the dill pickles, celery stalk, and red onion. The smaller the dice, the better they will integrate into the salad. Chop your fresh dill as well.
Make the Dressing: In a small bowl or jug, whisk together the mayonnaise, dill pickle brine, Dijon mustard, salt, and freshly ground black pepper until smooth and well combined.
Combine Ingredients: In a large mixing bowl, add the cooled, shredded chicken, chopped dill pickles, celery, red onion, and fresh dill.
Fold it All Together: Pour the prepared dressing over the chicken mixture. What works best for me is to use a large rubber spatula to gently fold everything together. This method ensures the chicken and vegetables are evenly coated without breaking the chicken down into mush.
Taste and Season: Give the chicken salad a gentle stir and taste it. Adjust the seasoning if necessary – you might want a little more salt, pepper, or even an extra splash of pickle brine for more tang.
Chill and Serve: For the best flavour, cover the bowl and refrigerate the chicken salad for at least 20-30 minutes. This allows the flavours to meld beautifully. Serve chilled.

Notes

For the best flavor, chill for at least 30 minutes before serving to allow the flavors to meld. Excellent in sandwiches, wraps, or served over a bed of fresh lettuce.

I really hope you give this Dill Pickle Chicken Salad recipe a go. It has transformed our lunchtimes and has become a true staple in my kitchen. It’s proof that a few well-chosen ingredients can create something truly memorable. If you’re looking for a simple dessert to follow it up, my Biscoff Truffles are always a hit. Please let me know how you get on in the comments below – I love hearing about your creations! Enjoy, Sara.