This simple Dill Pickle Chicken Salad is my go-to spring sandwich salad! All you need are 6 ingredients to whip it up! If you like dill pickles, you will enjoy this version of a classic chicken salad as well.
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Why you’ll enjoy this recipe!
Fresh, spring flavors are coming through in my recipes lately. This Dill Pickle Salad is no different. Dill is my favorite herb, and I could eat pickles all day, every day. Add cooked chicken and creamy dressing, and I have my favorite sandwich salad ever!
It’s super simple to make, with just a few ingredients. I highly recommend cooking the chicken a day before. You can use shredded chicken, rotisserie chicken, or cook chicken filets in the oven, air fryer, slow cooker, pressure cooker, or in the skillet. I hope you enjoy it!
Ingredients:
- chicken: boneless, skinless chicken filets, cooked in a skillet, air fryer, slow cooker, or pressure cooker;
- pickles: dill pickles are best;
- celery: optional but adds a nice crunch to the salad;
- mayo: base for the creamy dressing;
- seasoning: garlic powder, dried dill, salt, and pepper.
How to make pickle chicken salad?
This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.
- Start by cooking chicken. Cook through, then cool completely. Cut the chicken into ½” strips, then dice.
- Dice celery, pickles, and slice onions.
- Mix all ingredients in a mixing bowl, with mayo and seasoning.
- Chill the salad in the fridge for at least 30 minutes before serving.
Anna’s helpful tips!
- Chicken: I highly recommend cooking the chicken a day before making the salad. I used my air fryer to cook 2 small chicken breasts. You can follow my recipe for Air Fryer Chicken Breast for details. Shredded chicken works great, too!
- Pickles: I used baby dill pickles, appetizer kind. They are the most crunchy and perfect, in my opinion, for this dish.
- Dressing: I used mayo, but if you prefer a more drizzling dressing, add milk or buttermilk.
Recipe FAQs:
My favorite way to serve this salad is in a sandwich, with croissants, brioche, sourdough, or on a baguette, with crackers, in lettuce cups, as a dip, or in a wrap.
Any leftovers should be stored in a container with a lid, in the fridge, for up to 3 days.
Absolutely! I prefer diced chicken, but shredded chicken works great too.
More salad recipes:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Please read the tips and FAQs posted above before making this recipe.
Dill Pickle Chicken Salad
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Ingredients
- 2 6 oz boneless skinless chicken filets
- 2 celery ribs
- ¾ cup diced dill pickles
- 2 green onions
- ½ cup mayonnaise
- ½ teaspoon dried dill
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
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Lightly eason chicken with salt and black pepper. Cook in a skillet until browned on both sides and cooked through. Remove from heat and let it cool completely, then cut into small cubes. It is easier to dice cooked chicken when it is cooled.2 6 oz boneless skinless chicken filets
-
Dice celery and pickles.2 celery ribs, ¾ cup diced dill pickles
-
Slice green onions with kitchen scissors.2 green onions
-
Combine all ingredients in a medium mixing bowl.
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Add mayonnaise and seasoning and stir everything together.½ cup mayonnaise, ½ teaspoon dried dill, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
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Cover the salad and chill for at least 30 minutes.
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Serve with croissants, buns, baguettes, lettuce cups or bread slices.
Notes
- You can use an air fryer, a convection oven, or an Instant Pot to cook the chicken as well. Rotisserie chicken can be used too.
- You can use any pickles you like.
- Skip green onions and use red onions instead.
- The nutritional value can vary depending on what products you use. The information below is an estimate.
