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.
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.