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–+ servings

Dill Pickle Chicken Salad

A tangy, creamy chicken salad that combines rotisserie chicken with crisp dill pickles for a quick and easy dish perfect for lunches and potlucks.
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 4 cups chopped rotisserie chicken meat White and dark meat both work
  • 1 cup chopped crisp dill pickles Drain excess liquid, use 1-1.5 cups
  • 1 small bunch green onions, thinly sliced Include white and green parts
  • 6-8 oz cream cheese, softened Use 6 oz for tangier, 8 oz for richer dressing
  • 1/2 cup mayonnaise Sub Greek yogurt for a lighter version
  • 1 tbsp dill pickle juice From the jar
  • 3/4 tsp dried dill Or 1 tbsp fresh chopped dill
  • 1/2 tsp garlic powder
  • Salt & pepper to taste Salt & pepper

Instructions

Preparation

  • Chop the rotisserie chicken into bite-sized pieces and let it cool to room temperature if warm.
  • Drain the pickles briefly and chop into small dice.

Making the Dressing

  • In a medium bowl, beat the softened cream cheese until smooth.
  • Add the mayonnaise and dill pickle juice, then whisk until very smooth and spreadable.
  • Stir in the dried dill and garlic powder.

Combine the Salad

  • Add the chopped chicken, pickles, and sliced green onions to the dressing.
  • Fold gently until everything is evenly coated.

Season and Chill

  • Taste and season with salt and pepper.
  • Chill for 15–30 minutes to let flavors meld; serve cold or at room temperature.

Notes

For a lighter dressing, use low-fat mayo, or a 2:1 mayo-to-Greek-yogurt mix. Serve on rye, sourdough, or in lettuce cups. Store in the fridge for up to 3-4 days. Avoid freezing the finished salad.