Dill Pickle Chicken Salad

A croissant with the chicken salad inside of it

Dill Pickle Chicken Salad will quickly become your new favorite chicken salad - EVER! Loaded with delicious dill pickle flavor with a creamy pickle juice dressing, tender chicken, and of course lots of crunchy dill pickles.

Course Dinner

Cuisine American

Keyword chicken salad recipe, dill pickle chicken salad

Prep Time 10

Fridge Time 2

Total Time 2 10

Servings

Calories 316kcal

Author Jessica

Ingredients

dill pickle chicken salad

4 cups shredded or chopped cooked chicken (I use a rotisserie chicken)
1 cup diced dill pickles
1/3 cup sliced green onions

creamy dill pickle dressing

1 bar (8 oz) cream cheese very softened
1/2 cup mayonnaise
1 tablespoon dill pickle juice from the pickle jar, or more to taste
¾ teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon salt (I use kosher salt or sea salt)
¼ teaspoon black pepper

Instructions

In a large mixing bowl, combine the cooked chicken, diced dill pickles, and green onions. Set aside.
4 cups shredded or chopped cooked chicken, 1 cup diced dill pickles, 1/3 cup sliced green onions
In a smaller separate bowl, using an electric hand mixer or rubber spatula, add the cream cheese, mayonnaise, dill pickle juice, dried dill, garlic powder, salt and pepper and stir (or beat) until combined well.
^{*To ensure the cream cheese is really smooth with no lumps, add it to the bowl first and beat until it's smooth. Then add the remaining ingredients into it and mix again.}
1 bar (8 oz) cream cheese, 1/2 cup mayonnaise, 1 tablespoon dill pickle juice, ¾ teaspoon dried dill, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
Pour the creamy dressing over top the chicken salad ingredients inside the larger bowl and stir until evenly combined.
Cover the bowl with a lid, or plastic wrap, and refrigerate for 1-2 hours so the chicken salad can chill before serving.

Notes

Serving Size : The recipe makes about 6 cups of chicken salad so I figure about 3/4 cup of chicken salad per person which equals the 8 servings. You can get more servings if you use less chicken salad inside smaller rolls or something.

Make It Healthier : Feel free to use light cream cheese, light mayo, and/or sub plain greek yogurt to yogurt for the mayo. The yogurt will change the taste slightly.

Cream Cheese Tip : 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. You don't want the cream cheese super hot and slightly melted. Just softened. You want to the cream cheese well softened and mixed to avoid lumps in the dressing. To ensure this, you can also add the cream cheese into the bowl first and beat it until it's smooth and creamy. Then add the remaining dressing ingredients and mix well.

Serving Suggestions : Toasted bread, crackers, chips, vegetables like cucumber slices or bell pepper wedges, chicken salad wrap inside a tortilla, sandwiches with croissants or rolls, on top of a salad, lettuce cups or wraps.

Serving Tip : The chicken salad does thicken up as it sits in the fridge (it's fine for the 1-2 hour chill time) so this mainly applies to leftovers. I like to add in a splash of pickle juice to moisten things back up, you could also add in additional mayo, you can 1.5x the dressing recipe and reserve the additional half to mix into the pasta salad before serving, or you can reserve some of the dressing and mix it in right before serving to ensure everything is creamy and moist.

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