I first made this Crunchy Dill Pickle Chicken on a humid July afternoon when ripe tomatoes were scarce but my fridge held leftover rotisserie chicken and a jar of bright dill pickles. The tang from the pickles and the creamy dressing turned simple shredded chicken into something electric — crisp little pickle bites against tender chicken, brightened with fresh dill and lemon. It’s a quick, no-cook salad that works for sandwiches, picnic bowls, or an easy party dip. If you like punchy, slightly briny salads, this one delivers — and it pairs surprisingly well with crunchy sides like air-fryer dill pickle chips for a pickle-themed spread.

Why you’ll love this dish

This recipe blends familiar pantry staples into a flavor-forward chicken salad that’s fast, forgiving, and crowd-friendly. It’s ideal when you want something:

Quick: No baking or long simmering — assembly only.
Budget-friendly: Uses leftover or rotisserie chicken.
Versatile: Fits sandwiches, lettuce cups, crackers, or loaded baked potatoes.
Kid-and-adult approved: Creamy base with a mild tang that’s adjustable.

“Unexpectedly addictive — crunchy pickles, lemon brightness, and just the right amount of dill. Great for lunches that don’t feel boring.” — a family friend after the first batch

I also like serving this alongside heftier mains for contrast — think a saucy pasta or a warm soup. For a fall dinner pairing idea, try something seasonal like the autumn tortellini soup with sausage to balance warm and chilled textures.

How this recipe comes together

Before you dig into measuring, here’s the simple flow so you know what to expect:

Shred or cube cooked chicken for easy mixing.
Dice dill pickles small so they give crunch in every bite.
Whisk the mayo-sour cream dressing with Dijon, lemon, dill, salt, and pepper.
Fold dressing into chicken and pickles until evenly coated.
Chill briefly (optional) and serve over greens, on toast, or with crackers.

This is an assembly recipe — no stove time needed if your chicken is already cooked. It’s flexible: tweak texture by chopping pickles finer or leaving them chunkier for more crunch.

What you’ll need

2 cups shredded cooked chicken (rotisserie or poached works well)
1 cup diced dill pickles (use crunchy hamburger slices or spears, drained)
1/2 cup mayonnaise (use full-fat for best texture; Greek yogurt swaps for lighter)
1/4 cup sour cream (adds tang; plain yogurt is a fine substitute)
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
1 tablespoon lemon juice (fresh preferred)
1/4 teaspoon salt (adjust to taste; pickles add sodium)
1/8 teaspoon black pepper

Notes and substitutions:

To lighten: replace half the mayo with plain Greek yogurt.
For more tang: add 1–2 teaspoons pickle brine.
Want heat? Fold in a few teaspoons of chopped pickled jalapeños or a pinch of cayenne.

Step-by-step instructions

Combine chicken and pickles: Place the shredded chicken in a large bowl. Add the diced dill pickles and toss to distribute them evenly.
Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, chopped fresh dill, lemon juice, salt, and black pepper until smooth.
Mix everything: Pour the dressing over the chicken and pickles. Stir gently until every strand of chicken is coated and pickles are evenly spread.
Chill and serve: Cover and refrigerate for at least 15–30 minutes to let flavors meld, or serve immediately. Serve chilled on a bed of greens, in sandwiches, with crackers, or on toasted bread.

Short, clear action verbs and minimal hands-on time make this an easy assembly salad. If your pickles are very wet, drain or blot them first to keep the salad from becoming runny.

Best ways to enjoy it

This recipe earns its keep by being endlessly flexible. Try these serving ideas:

Classic sandwich: Pile on toasted sourdough with lettuce for crunch.
Lettuce cups: Spoon into butter lettuce for a low-carb wrap.
Picnic spread: Serve with crackers, pickled veggies, and cheese for a no-fuss platter.
Potato topper: Spoon over a warm baked potato and finish with chives.
Salad bowl: Build a grain or green bowl with quinoa, arugula, cucumber, and a scoop of this chicken.

For a fun appetizer, scoop onto cucumber rounds or endive leaves. If you’re hosting, pair with something warm and comforting like the tortellini soup mentioned earlier or fresh bread.

Storage and reheating tips

Refrigeration: Store in an airtight container in the fridge within two hours of making. Consume within 3–4 days. The pickles keep a good crunch initially, but texture softens over time.
Freezing: Not recommended. Mayo- and sour cream–based salads tend to separate and become watery after freezing and thawing. If you must, freeze the chicken alone (without dressing) for up to 3 months and mix after thawing.
Serving after storage: If the salad loosens in the fridge, stir in a tablespoon of mayonnaise or a sprinkle of lemon juice to refresh texture and brightness.

Food safety note: Keep the salad chilled when serving outdoors; discard after 2 hours at room temperature (1 hour if above 90°F/32°C).

Pro chef tips

Shred chicken warm: For silkier strands, shred cooked chicken while it’s still slightly warm; it tears more uniformly than cold chicken.
Control salt: Because pickles add sodium, taste the salad before adding the final pinch of salt.
Chop pickles small: Dicing pickles into 1/4-inch pieces keeps the texture balanced so every bite has just enough crunch.
Layer flavors: Toasting a spoonful of dill in a dry skillet before chopping can intensify its aroma for a subtle depth.
Make ahead strategy: Mix dressing ahead and store separately. Combine an hour before serving to keep pickles snappy.

Creative twists

Bacon-dill crunch: Add crumbled crisp bacon for smoky depth.
Southern-style: Stir in a teaspoon of sugar and a little celery seed for classic dill-pickle chicken-salad vibes.
Mediterranean swap: Use Greek yogurt, add capers, chopped red onion, and a splash of olive oil.
Spicy pickle chicken: Mix in chopped pickled jalapeños and a dash of hot sauce.
Vegan version: Substitute shredded jackfruit or chickpeas for chicken, vegan mayo for the dressing, and keep dill and pickles for the signature tang.

For party variety, make a tray with several small bowls of different mix-ins (bacon, celery, nuts, dried fruit) so guests can customize.

Common questions

Q: How long does this chicken salad last in the fridge?
A: Stored in an airtight container and kept refrigerated, it will keep 3–4 days. The pickles may soften after the first day but the flavor remains bright.

Q: Can I use sweet pickles instead of dill?
A: You can, but the flavor will shift sweeter and less tangy. If using sweet pickles, reduce any added sugar elsewhere and add a little extra lemon juice to maintain brightness.

Q: Is it safe to use leftover rotisserie chicken?
A: Yes — rotisserie chicken is ideal. Ensure it was refrigerated promptly and used within 3–4 days of cooking.

Q: Can I make this dairy-free?
A: Yes. Use vegan mayonnaise in place of mayo and a dairy-free sour cream or extra mayo/yogurt alternative. Flavor may be slightly different, but the pickle-dill profile remains.

Q: Can this be turned into a warm dish?
A: This is designed as a cold salad. Warming it will change texture and can break the emulsion in the dressing. For a warm option, fold cooled pickles into a warm shredded-chicken pan sauce instead.

Conclusion

If you love the bright tang of dill pickles paired with a creamy chicken salad, this Crunchy Dill Pickle Chicken is an easy, versatile recipe to keep in your weeknight rotation. For a Southern-inspired take and more background on similar salads, see Dill Pickle Chicken Salad – Southern Bite. If you’re curious about pairing crunchy chicken with pickled elements in a different format, check out this creative take on crispy chicken schnitzel on dill pickle chop for inspiration.

Crunchy Dill Pickle Chicken

A quick, no-cook salad that combines shredded chicken with crunchy dill pickles and a creamy dressing, perfect for sandwiches or party dips.

Prep Time 15

Total Time 15

Serving Size servings

Ingredients

Main ingredients

2 cups shredded cooked chicken (rotisserie or poached)
1 cup diced dill pickles (use crunchy hamburger slices or spears, drained)
1/2 cup mayonnaise (use full-fat for best texture; Greek yogurt swaps for lighter)
1/4 cup sour cream (adds tang; plain yogurt is a fine substitute)
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
1 tablespoon lemon juice (fresh preferred)
1/4 teaspoon salt adjust to taste; pickles add sodium
1/8 teaspoon black pepper

Instructions

Combine chicken and pickles

Place the shredded chicken in a large bowl. Add the diced dill pickles and toss to distribute them evenly.

Make the dressing

In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, chopped fresh dill, lemon juice, salt, and black pepper until smooth.

Mix everything

Pour the dressing over the chicken and pickles. Stir gently until every strand of chicken is coated and pickles are evenly spread.

Chill and serve

Cover and refrigerate for at least 15–30 minutes to let flavors meld, or serve immediately. Serve chilled on a bed of greens, in sandwiches, with crackers, or on toasted bread.

Notes

To lighten, replace half the mayo with plain Greek yogurt. For more tang, add 1–2 teaspoons pickle brine. For heat, fold in chopped pickled jalapeños or a pinch of cayenne.