This dill pickle chicken salad is a fun twist to original chicken salad. Chunks of chicken, dill pickles, and green onions get smothered in an ultra creamy sauce that has dill pickle juice in it! Serve on rolls, croissants, or inside lettuce for a low carb option.
I was not planning on posting this recipe for dill pickle chicken salad….. I mean, it’s pickles. You either love them or hate them. And I’ll be honest and say that I have my tried and true pineapple chicken salad recipe that I can’t get enough of.
After making this chicken salad on the spur of the moment I knew I had to share the recipe with you all. I will give a warning and say that you NEED to love dill pickles! If you’re not a fan, maybe just skip this one and come back tomorrow 🙂
During my last pregnancy I was OBSESSED with pickles. And I do mean obsessed. Our fridge looked like a pickle store, I regularly bought the huge container of pickles from Costco, and it was not unusual for me to just eat pickles all day long 🙂
I also remember making frequent visits to a local Amish store to buy the huge pickles they sold, haha! I happen to love chicken salad so I knew the combo would be so delicious.
The chicken salad is only 4 ingredients. Chunked chicken, diced dill pickles, and green onion! I always use a rotisserie chicken from Costco or Sam’s Club for chicken salad. Rotisserie chicken is perfectly seasoned, moist, tender, and makes preparing this salad so much easier.
You can also just go ahead and cook chicken how you like, and then dice it or shred it and add into the mixture. You will need about 4 cups. I am usually able to get 4 cups of chicken from a Rotisserie chicken. But if you have a smaller one from a grocery store, then you may need 2 of them to equal the 4 cups of chicken the recipe calls for.
Next, you’re going to mix up the creamy dill pickle dressing. When I say creamy, I mean creamy! I am not a fan of dry chicken salad so I’m always sure to make the dressing is creamy. Because as it sits in the fridge, the chicken will soak up a lot of the dressing which tends to make the chicken salad drier. Having the sauce creamy to begin with, prevents it from getting to dry as it sits in the fridge.
Cream cheese, mayo, pickle juice from the pickle jar, salt, pepper, and some garlic powder. Stir it all together and pour over the chicken. Mix it all up and let it hand out in the fridge for awhile. Chicken salad is so much better when it’s cold so be sure and allow plenty of time for it to get cold.
MY TIPS FOR MAKING THIS RECIPE
- If you prefer a not so creamy chicken salad, reduce the cream cheese to 4 oz instead of the full 8 oz bar.
- If wanted, sub some plain yogurt or greek yogurt for the mayo.
- Please do not use Miracle Whip. You want Mayonnaise and I always recommend using a quality brand because it does affect the taste of the mayo. I use Hellman’s brand.
- Add more pickle juice if needed for a thinner dressing. I think 1 tablespoon is plenty but if you want a thinner dressing, add 1-2 teaspoons more.
- This chicken salad is very adaptable. If you want more crunch throw in some celery. If you love dill pickles, then add more than what the recipe calls for.
Dill pickle chicken salad is a fun twist to original chicken salad. Chunks of chicken, dill pickles, and green onions get smothered in an ultra creamy sauce that has dill pickle juice in it! Serve on rolls, croissants, or inside lettuce for a low carb option. Chicken salad sandwiches are great for picnics, parties, potlucks, or even lunch and dinner.
- 1 Rotisserie Chicken (or about 4 cups shredded or diced chicken)
- 1 cup diced dill pickles
- 1/3 cup sliced green onions
- 1 bar (8 oz) cream cheese, softened
- 1/2 cup mayonnaise
- 1 tablespoon dill pickle juice (from the pickle jar)
- 3/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Add the chunked chicken, diced dill pickles, and green onion to a mixing bowl. In a separate bowl, combine all the creamy dressing ingredients and stir together until smooth and combined. Pour over the chicken salad and stir together.
Let the chicken salad hang out in the fridge for at least 4-5 hours before serving. This chicken salad is much better when it's cold. Serve with croissants, rolls, or lettuce leaves.
If you serve this chicken salad with smaller rolls, then you will be able to get closer to 15-20 sandwiches. Croissants are larger which results in fewer servings.
Feel free to use light cream cheese if wanted.
If you are not using a pre-seasoned rotisserie chicken, you may need to add 1/2 teaspoon salt. Use the 1/4 teaspoon called for and then taste. Add more salt if needed.
The cream cheese needs to be soft so it mixes in smooth. I put the cream cheese on a microwave safe plate and let it microwave for about 25 seconds.
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