Alright, I *cannot* wait to share this Pickle Chicken Salad recipe with you—it’s seriously one of my all-time favorites! Imagine tender chicken tossed with tangy, crunchy pickles nestled in a creamy, dreamy dressing—it’s like a flavor party in your mouth. This salad brings just the right amount of zest and comfort, making it perfect for weekday lunches or even a casual picnic. And the best part? It’s super easy to whip up with just a handful of ingredients you probably already have. Trust me, once you try this combo, it’s going to become your new go-to chicken salad. Ready? Let’s dive in!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes (if cooking chicken from scratch)
Total Time: 35 minutes
Ingredients
For the Main Dish:
2 cups cooked chicken breast, shredded or chopped
1/2 cup dill pickles, finely chopped
1/4 cup celery, finely diced
1/4 cup red onion, finely diced
2 tablespoons fresh parsley, chopped (optional)
For the Sauce / Garnish:
1/3 cup mayonnaise
2 tablespoons sour cream
1 teaspoon Dijon mustard
1 teaspoon pickle juice (from the jar!)
Salt and pepper to taste
How I Make It
Step 1:
Start by prepping your chicken. If you’re cooking fresh chicken breasts, season them lightly with salt and pepper and bake at 375°F for 20 minutes or until cooked through. Let it cool, then shred or chop into bite-sized pieces.
Step 2:
While the chicken cools, finely chop the dill pickles, celery, and red onion. The combination of crunchy celery and the tangy snap of those pickles is what really makes this salad pop!
Step 3:
In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and a splash of pickle juice. This dressing should be creamy but with a nice hint of tang—taste and adjust! Add salt and pepper.
Step 4:
Add the chopped chicken, pickles, celery, and onion to the bowl with your dressing. Toss everything until well coated. At this point, you can also fold in some fresh parsley for a lovely green pop and fresh flavor.
Step 5:
Give it a final taste for seasoning. Sometimes a little extra pickle juice or a pinch of salt is just what it needs to balance all those flavors.
Step 6:
Chill it in the fridge for at least 30 minutes if you have time—that helps the flavors marry beautifully. Serve chilled or at room temperature.
Variations & Tips
Substitute Greek yogurt for sour cream to lighten it up and add a subtle tang.
Swap dill pickles for sweet bread-and-butter pickles for a milder, sweeter salad.
Add chopped hard-boiled eggs for extra protein and creaminess.
Mix in some chopped apples or grapes for a sweet crunch contrast.
Use leftover rotisserie chicken for a quicker prep.
If you like a little kick, a dash of hot sauce or some chopped jalapeño works wonders!
How I Like to Serve It
I love scooping this Pickle Chicken Salad onto buttered toasted bread for a cozy sandwich or piling it high onto fresh greens for a light, satisfying lunch. It’s also a fantastic picnic or potluck dish because it holds up well chilled. In summertime, I often serve it with crisp cucumber slices or on top of crunchy crackers for easy snacking.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; the salad may thicken, so stir in a splash of pickle juice or a little more mayo to revive it.
If using pre-cooked chicken, make sure it’s fully thawed and drained well if previously frozen to avoid watery salad.
Closing: This Pickle Chicken Salad always hits the spot because it’s simple, tangy, and incredibly satisfying—trust me, you’ll want it on repeat.
