Dill Pickle Chicken Salad
This bold Dill Pickle Chicken Salad is creamy, tangy, simple to make, and full of zesty pickle flavor and texture. It comes together in just minutes for the perfect quick lunch, snack or entertaining.
Servings 4 servings
Ingredients
- 4 cups chopped rotisserie chicken meat
- 1 to 1½ cups chopped crisp dill pickles
- 1 small bunch green onions thinly sliced
- For the Creamy Dressing
- 6 –8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1 tablespoon dill pickle juice
- 3/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Add the chopped rotisserie chicken, chopped dill pickles, and sliced green onions to a large mixing bowl.
- In a separate bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
- Add the mayonnaise, dill pickle juice, dried dill, garlic powder, salt, and pepper. Mix until fully combined and creamy.
- Spoon the creamy dressing over the chicken mixture.
- Stir until everything is evenly coated and well combined.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Serve chilled on sandwiches, croissants, lettuce wraps, crackers, or over mixed greens.
Video
Notes
Storage:
- Store leftovers in airtight container in fridge for 3–4 days. Give it a stir to refresh before serving.
- We don't recommend freezing this salad, as the texture and dressing can change once frozen and thawed. Enjoy it fresh!
- Use a hand mixer to shred warm rotisserie chicken quickly before mixing. It creates the perfect texture and helps the dressing coat evenly.
- For stronger pickle flavor, increase the pickle juice slightly.
- If you prefer a lighter texture, use 6 ounces of cream cheese instead of 8.
- Do not freeze, as the cream cheese and mayonnaise may separate.