Dill Pickle Chicken Salad [Updated for 2025 With New Variations]

This dill pickle chicken salad isn’t shy—it hits you with crisp, chunky pickles, silky rotisserie chicken, and a sauce that celebrates every drop of briny pickle juice. Smear it thick on sourdough, toss in a layer of lettuce, and you’ve got a lunchtime spin that’s fresh, bold, and impossible to ignore. The recipe on 4 Sons ‘R’ Us handles summer like it means it—think flavor, texture, and pure pickup appeal.

Dill Pickle Chicken Salad [Updated for 2025 With New Variations]

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This dill pickle chicken salad packs a punch—think juicy rotisserie chicken, chunky dill pickles, and plenty of creamy sauce spiked with real pickle juice. Spread it thick on sourdough, pair it with fresh lettuce, and your summer lunch lineup just got an effortless statement piece.

• Author: Diana
• Prep Time: 10 min
• Total Time: 10 minutes
• Yield: 8 servings 1x
• Category: Sandwich
• Cuisine: American

Ingredients

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For The Chicken Salad

• 4 cups chopped rotisserie chicken meat
• 1– 1 1/2 cups chopped crisp dill pickles
• 1 small bunch green onions, thinly sliced

For The Creamy Dressing

• 6–8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1 tbsp dill pickle juice
• 3/4 tsp dried dill
• 1/2 tsp garlic powder
• salt & pepper, to taste

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Instructions

To Make The Chicken Salad

• In a large mixing bowl, add the chicken, pickles, and onions. Lightly toss to evenly combine.
  4 cups chopped rotisserie chicken meat,1- 1 1/2 cups chopped crisp dill pickles,1 small bunch green onions, thinly sliced

• To Make The Creamy Dressing

  • Add all of the ingredients to a medium sized mixing bowl, use a hand mixer to blend them all together until smooth.
    6-8 oz cream cheese, softened,1/2 cup mayonnaise,1 tbsp dill pickle juice,3/4 tsp dried dill,1/2 tsp garlic powder,salt & pepper, to taste
  • Pour the dressing over the chicken salad, tossing to evenly coat. Season with salt & pepper, to taste.
  • Cover the bowl tightly with plastic wrap and refrigerate until the chicken salad’s nice and cold, about 4 hours.
  • Spoon the mixture onto buns of your choice and serve as sandwiches or serve in a bowl with crisp crackers for dipping. Trying to avoid carbs? It also tastes delicious wrapped in a lettuce leaf.

Notes

• This chicken salad is creamy, probably creamier than you’re used to, but don’t doubt the instructions because the results are worth it. In this case, ultra creamy is good.
• The type of pickles you use in this recipe are important. You want to use actual crispy pickles, NOT pickle relish. Relish has too much liquid, and the pickles are in it to add flavor and crunch- not moisture.
• If looking to cut calories and add protein, you can sub-Greek yogurt for the mayonnaise.

When warm weather takes over, sandwiches practically move in and claim the kitchen. Light, unfussy, surprisingly filling, with endless combinations waiting in the fridge, they’re the clear winner for quick lunches and easy dinners alike. My go-to? Chicken salad, always, especially when it’s loaded with crunchy pickles and creamy dressing—this Dill Pickle Chicken Salad brings the kind of tangy snap that pickle fans daydream about. If pickles aren’t your thing, keep scrolling, but for everyone else, this is the fresh bite summer lunch was made for.

To make it you’ll need:

• Chicken – Chopped rotisserie chicken
• Pickles – Extra crisp dill pickles, diced plus some pickle juice for moisture
• Green Onions – A small bunch of green onions, thinly sliced
• Cream Cheese – A block of cream cheese, softened
• Mayonnaise – Real mayonnaise, not miracle whip
• Seasonings – A blend of dried dill, garlic powder, and salt & pepper round out the flavor in this dish.

Once you’ve gathered all your ingredients, you’re ready to whip up this delicious chicken salad!

How To Make

Seriously this chicken salad with pickles is super easy to throw together, even at the last minute.

Start by adding the chicken, chopped pickles, and green onions to a mixing bowl. Gently stir them together until evenly combined- this will make evenly incorporating the dressing easier.

To another mixing bowl add all of the dressing ingredients- cream cheese, mayonnaise, pickle juice, dried dill, and garlic powder.

Using a hand mixer blend them together until evenly combined, thick, and creamy. You can do this by hand with a whisk, but when working with creamy cheese it’s better to use a blender to avoid unmixed lumps.

Pour the dressing over the chicken mixture and toss everything together until evenly combined. Season the chicken salad with salt and pepper, to taste.

Cover the bowl tightly with plastic wrap and refrigerate for at least four hours, until the salad is nice and chilled.

Serve chilled and enjoy!

Serving Suggestions

This dill pickle chicken salad is great on regular white bread, hamburger buns, or croissant rolls as shown.

It’s also delicious in a flour tortilla as a wrap, or even in green lettuce leaf for a low carb option.

Even better? It can be served as a dip with crackers or pretzels.

Storing

Leftover dill pickle chicken salad can be stored in an airtight container in the refrigerator for up to 5 days.

Unfortunately this is not a recipe that does well in the freezer. The cream cheese and mayo base will separate when thawed leading to an unsavory texture.

TIPS & TRICKS

• This chicken salad is creamy, probably creamier than you’re used to, but don’t doubt the instructions because the results are worth it. In this case, ultra creamy is good.
• The type of pickles you use in this recipe are important. You want to use actual crispy pickles, NOT pickle relish. Relish has too much liquid, and the pickles are in it to add flavor and crunch- not moisture.
• If looking to cut calories and add protein, you can sub Greek yogurt for the mayonnaise.

Diana

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