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A close-up of a delightful open-faced dill pickle chicken salad sandwich, topped with lettuce, fresh dill, and pickle slices on toasted bread.
Layla

Zesty Dill Pickle Chicken Salad

This zesty dill pickle chicken salad combines tender shredded chicken with crunchy dill pickles, fresh herbs, and a creamy, tangy dressing for a refreshingly flavorful meal. Perfect for sandwiches, wraps, or as a stand-alone salad.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: lunch, Main Course, Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or 3 cups cooked shredded chicken
  • 4 cups water or chicken broth for poaching
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Dressing
  • 1/2 cup mayonnaise full-fat recommended
  • 1/4 cup sour cream or Greek yogurt plain, full-fat
  • 2 tbsp dill pickle juice from the jar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper freshly ground
For the Salad Assembly
  • 1 cup dill pickles finely diced (about 2-3 medium pickles)
  • 1/2 cup celery finely diced (about 2 stalks)
  • 1/4 cup red onion finely minced
  • 2 tbsp fresh dill chopped, plus extra for garnish
  • Salt to taste
  • Black Pepper to taste

Equipment

  • Large Mixing Bowl
  • Sharp knife
  • Cutting board
  • Small Whisk
  • Saucepan

Method
 

Prepare the Chicken (if starting raw)
  1. Place chicken breasts in a medium saucepan. Add water or chicken broth, salt, and pepper until chicken is fully submerged. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove chicken from liquid and let cool completely.
Shred the Chicken
  1. Once cooled, shred the cooked chicken using two forks or your hands. Alternatively, place cooled chicken in a stand mixer with a paddle attachment and mix on low speed until shredded. Set aside in a large mixing bowl.
Prepare the Dressing
  1. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), dill pickle juice, Dijon mustard, garlic powder, onion powder, and black pepper until smooth and well combined.
Assemble the Salad
  1. Add the finely diced dill pickles, celery, and minced red onion to the shredded chicken in the large mixing bowl. Pour the prepared dressing over the chicken and vegetables.
Mix and Season
  1. Gently fold all ingredients together until the chicken and vegetables are evenly coated with the dressing. Stir in the fresh chopped dill. Taste the salad and adjust seasoning with additional salt and pepper as needed.
Chill (Recommended)
  1. Cover the bowl and refrigerate the dill pickle chicken salad for at least 30 minutes to allow the flavors to meld. This step is highly recommended for the best taste.
Serve
  1. Serve chilled on toasted bread, lettuce wraps, crackers, or as a side dish. Garnish with extra fresh dill if desired.

Notes

Time-Saver Tip: Use pre-cooked rotisserie chicken (about 3 cups shredded) to significantly reduce preparation time.
Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a little heat.
Storage: Store leftover dill pickle chicken salad in an airtight container in the refrigerator for up to 3-4 days. It is not recommended for freezing.
Serving Suggestions: Great in sandwiches, on top of green salads, scooped into avocado halves, or with sturdy crackers.