I first tried this dill-forward chicken salad on a picnic where everyone insisted I bring it again — it’s tangy, creamy, and ridiculously easy to pull together from fridge staples. Flavored Dill Pickle Chicken Salad mixes shredded cooked chicken with chopped dill pickles, mayo and a bit of Dijon for zip. It’s the kind of recipe that works for quick lunches, potlucks, or a no-fuss weeknight dinner when you want something bright and satisfying.

Why you’ll love this dish

This salad does a lot with very little: leftover chicken becomes a zesty new meal, dill pickles add crunch and acidity, and a spoonful of Dijon lifts the whole thing. It’s quick to assemble, budget-friendly, and appeals to kids and adults alike — the tang cuts through the richness so it never feels heavy. Make it for sandwiches, serve it at a brunch spread, or pack it for work lunches.

“Bright, crunchy, and perfectly balanced — this chicken salad disappeared faster than I expected.” — A friend after trying it at a backyard barbecue

I sometimes pair it with other pickle-forward bites like these air-fried chips for a playful snack: air-fryer spicy dill pickle chips.

Step-by-step overview

Shred or dice cooked chicken so every bite has texture.
Chop dill pickles and red onion finely to distribute flavor without spiking any one forkful.
Combine chicken, pickles, mayo, Dijon, red onion, and fresh dill in a bowl.
Taste and adjust salt, pepper, or more pickles if you want extra tang.
Chill for at least 15–30 minutes to let flavors meld; serve cold on bread, in lettuce cups, or over greens.

Gather these items

2 cups cooked chicken, shredded (rotisserie or leftover roasted chicken work great)
1 cup dill pickles, chopped (use crunchy dill spears or bread-and-butter if you prefer mild sweetness)
1/2 cup mayonnaise (or substitute Greek yogurt for a lighter version — see notes below)
1 tablespoon Dijon mustard
1/4 cup red onion, finely chopped (milder if soaked briefly in cold water)
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Salt and pepper to taste

Notes/substitutions: swap half the mayo for plain Greek yogurt to cut calories, use pickle relish if you like a smoother texture, or add a squeeze of lemon if your pickles are very mild. For a different crunch, toss in 1/4 cup chopped celery.

Step-by-step instructions

Prepare the chicken: shred or finely chop 2 cups of cooked chicken so it’s easy to scoop.
Chop the pickles: dice 1 cup dill pickles into small pieces. Smaller pieces distribute flavor better.
Mix base: in a large bowl combine 1/2 cup mayonnaise and 1 tablespoon Dijon mustard until smooth.
Add mix-ins: fold in the shredded chicken, chopped pickles, 1/4 cup finely chopped red onion, and 1 tablespoon fresh dill.
Season: add salt and pepper to taste. Start with a pinch of each, then taste and adjust.
Chill and meld: refrigerate for at least 15–30 minutes so flavors marry. Serve cold.
Serve options: spoon onto bread for a sandwich, pile on a bed of greens, or use as a dip for crisp veggies.

Best ways to enjoy it

Sandwiches: buttery croissants, whole-grain bread, or a split Kaiser roll. Add lettuce for crunch.
Lettuce cups: Bibb or romaine leaves turn this into a low-carb lunch.
On salads: top a bowl of mixed greens with a scoop of the chicken salad and a drizzle of olive oil.
Snack board: pair with crackers, pickled vegetables, and sharp cheddar for a picnic spread.
Kid-friendly: serve scooped into mini pitas or alongside carrot sticks for an easy school lunch.

Storage and reheating tips

Refrigerate: store in an airtight container in the fridge for 3–4 days. Because it contains mayonnaise and chopped pickles, it’s best eaten within that window.
Don’t freeze: mayonnaise-based salads don’t freeze well — the texture separates when thawed. If you want to freeze, freeze the cooked chicken alone and mix with fresh mayo and pickles after thawing.
Food safety: keep the salad chilled and don’t leave it out at room temperature for more than 2 hours (1 hour if it’s above 90°F/32°C).

Pro chef tips

Chop pickles small so flavor spreads through every bite instead of clustering.
Use a mix of mayo and Greek yogurt if you want creaminess with a tang and fewer calories.
Let it rest in the fridge — even 15 minutes improves the flavor, but an hour is better.
Taste as you go: pickles vary in saltiness, so adjust salt after mixing.
If you like extra texture, add toasted chopped almonds or sunflower seeds just before serving.

Flavor swaps

Creamy ranch: replace Dijon with 1 teaspoon ranch seasoning and swap dill for chives.
Spicy kick: stir in 1–2 teaspoons Sriracha or chopped pickled jalapeños.
Mediterranean: swap pickles for chopped pepperoncini and add red bell pepper, swap dill for oregano.
Low-fat: use all Greek yogurt instead of mayo and add a tablespoon of olive oil for mouthfeel.
For more chicken-salad ideas with an Asian crunch, you might enjoy this different take: Asian Chicken Crunch Salad.

Common questions

Q: Can I make this ahead of time?
A: Yes — make it up to 1 day ahead and refrigerate. Flavors actually improve after a few hours. Avoid making it more than a day in advance if you prefer crisper texture from the onions and pickles.

Q: What kind of pickles are best?
A: Classic dill pickles give the bright, savory tang intended here. If you like milder sweetness, bread-and-butter pickles work but you may want to reduce any added sugar in sides.

Q: Is this recipe keto-friendly?
A: Yes — with mayonnaise and no bread, it fits a ketogenic approach. Serve in lettuce cups to keep it low-carb.

Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie is an excellent shortcut and adds extra flavor; just shred and use as directed.

Q: How do I make it dairy-free?
A: Use a dairy-free mayo alternative and omit the fresh dill only if you need to avoid dairy specifically (fresh herbs are naturally dairy-free).

Conclusion

If you enjoy classic Southern-style chicken salads with a tangy pickle twist, this quick Flavored Dill Pickle Chicken Salad is a dependable, crowd-pleasing option. For another take on dill-pickle-forward chicken salads and recipe inspiration, check out this detailed version from Southern Bite: Dill Pickle Chicken Salad – Southern Bite. For a high-protein variation and extra tips on ratios and add-ins, this recipe is also helpful: Dill Pickle Chicken Salad – High-Protein Recipe – Two Peas & Their …

Flavored Dill Pickle Chicken Salad

A zesty and creamy chicken salad that's quick to assemble and perfect for lunches, potlucks, or light dinners.

Prep Time 15

Total Time 30

Serving Size servings

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Rotisserie or leftover roasted chicken work great.
1 cup dill pickles, chopped Use crunchy dill spears or bread-and-butter if you prefer mild sweetness.
1/2 cup mayonnaise Or substitute Greek yogurt for a lighter version.
1 tablespoon Dijon mustard
1/4 cup red onion, finely chopped Use milder onion if soaked briefly in cold water.
1 tablespoon fresh dill, chopped Or substitute with 1 teaspoon dried dill.
Salt and pepper to taste

Instructions

Preparation

Shred or finely chop 2 cups of cooked chicken so it’s easy to scoop.
Dice 1 cup dill pickles into small pieces to distribute flavor better.
In a large bowl, combine 1/2 cup mayonnaise and 1 tablespoon Dijon mustard until smooth.
Fold in the shredded chicken, chopped pickles, 1/4 cup finely chopped red onion, and 1 tablespoon fresh dill.
Add salt and pepper to taste, starting with a pinch of each.
Refrigerate for at least 15–30 minutes to let flavors meld. Serve cold.

Serving Options

Serve on bread for a sandwich, or pile on a bed of greens.
Use as a dip for crisp veggies.

Notes

Swap half the mayo for plain Greek yogurt to cut calories, use pickle relish for a smoother texture, or add a squeeze of lemon for balance. For crunch, toss in 1/4 cup chopped celery.