Dill Pickle Chicken Salad (In 15 Minutes)
on Jun 18, 2026
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We can’t stop making this Dill Pickle Chicken Salad for lunch! Tossed with chives, celery, and red onion, this chicken salad can be made in under 15 minutes. You can roast the chicken, use any leftover chicken, or buy a rotisserie chicken to make this.
If you’re looking for more chicken recipes, be sure to check out our Chicken Bulgogi Bowls with Gochujang Spicy Mayo and Juicy Grilled Yogurt-Marinated Chicken Skewers.
Why You’ll Love This Recipe
- Double pickle flavor from crunchy chopped dill pickles and pickle juice for our acid
- Includes minimal ingredients
- Easy to scale servings and prep ahead
- Can come together in under 15 minutes
- Can be served with your favorite veggies, crackers, or in a sandwich or wrap, super versatile
- Chives and whole-grain mustard add texture and brightness
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Cooked chicken breasts: You can roast or poach chicken, use any leftover chicken, or buy a rotisserie chicken to make this salad. We are finely cubing the chicken, but you can also use shredded chicken here.
- Dill pickles: This recipe uses chopped dill pickles for the perfect crunch, and also pickle juice as the acid, so you will not need lemon juice for this salad.
- Crunchy mix-ins: For the remaining ingredients, toss in celery, red onion, and fresh chives.
- The dressing: Mayo, whole-milk plain Greek yogurt, and whole-grain mustard are also being tossed to complete the chicken salad, all seasoned with kosher salt and freshly ground black pepper.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Cold chicken: Ensure you are tossing your ingredients with cold chicken, or else it will melt the mayo, and the dressing will turn watery, while losing a lot of flavor.
- Finely dice: For all your veggies and chicken, ensure you are evenly slicing everything small so when you toss the chicken, it is one cohesive salad.
- Swap whole-grain mustard with Dijon mustard if preferred.
- Prep: You can prepare this ahead of time and serve it cold when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
How to Make Dill Pickle Chicken Salad
Step 1: Finely chop and mince all your crunchy ingredients and cooked chicken.
Step 2: In a large mixing bowl, toss together all of your ingredients.
Step 3: Add in the dill pickle juice, mayonnaise, Greek yogurt, whole grain mustard, and season with salt and pepper.
Step 4: Stir everything together and chill or serve immediately with your favorite crackers, veggies, bread, or wrap.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this dill pickle chicken salad? We have you covered!
- On bread: Serve on toasted sourdough bread, on a croissant, or your favorite bread of choice.
- In lettuce cups: Dollop your chicken salad in lettuce cups for the perfect lunch
- Make a snack plate: With your favorite crackers and vegetables, such as chopped cucumber, radish, and beets.
- In a wrap: Add in a wrap with sprouts and avocado.
- Serve with Herb Whipped Ricotta or Easy Marinated Tomatoes.
Dill Pickle Chicken Salad FAQs
Yes, you can! While simple, this will work just as well for a chicken salad.
You can, however, fresh is best here! It may be a tad mushier and watery if you use canned chicken, and lose some of its flavor.
It could be because your chicken was still warm when you mixed all the ingredients, and this dilutes the dressing. Also, depending on your dill pickle juice, you may need more or less, depending on how much acid is in your specific pickles.
More Chicken Recipes
If you do make this Dill Pickle Chicken Salad recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Dill Pickle Chicken Salad (In 15 Minutes)
Equipment
Ingredients
- 2 cups finely cubed cooked chicken, roasted, rotisserie, or poached, cold, about 1 pound
- 1/4 cup minced red onion
- 1/4 cup minced celery
- 1/4 cup minced dill pickles plus 2 tablespoons dill pickle juice
- 2 tablespoons thinly sliced chives, plus more for serving
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 2 tablespoons whole grain mustard
- Kosher salt and freshly ground black pepper
Instructions
- In a large mixing bowl, toss together the chicken, red onion, celery, dill pickles, and chives.
- Next, add in the dill pickle juice, mayonnaise, Greek yogurt, whole grain mustard, and season with salt and pepper.
- Stir everything together until it’s evenly coated and season with salt and pepper. Adjust with an extra splash of pickle juice if you’d like a brighter, tangier flavor.
- Serve immediately or refrigerate for 30 minutes and up to overnight to allow the flavors to combine.
Notes
- Cold chicken: Ensure you are tossing your ingredients with cold chicken, or else it will melt the mayo, and the dressing will turn watery, while losing a lot of flavor.
- Finely dice: For all your veggies and chicken, ensure you are evenly slicing everything small so when you toss the chicken, it is one cohesive salad.
- Swap whole-grain mustard with Dijon mustard if preferred.
- Prep: You can prepare this ahead of time and serve it cold when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My favorite lunch! I hope you enjoy this new recipe!