Introduction to Chicken Salad Recipe With Pickles
If you love bold, tangy flavors, this chicken salad with pickles is for you. It’s creamy, crunchy, and packed with zesty dill goodness. Perfect for sandwiches, wraps, or eating straight from the bowl. This recipe is simple, quick, and always a hit. Keep reading to learn how to make it, customize it, and store it for later.
Why You’ll Love This Chicken Salad with Pickles
This chicken salad isn’t your average lunch option—it’s a flavor-packed twist on a classic. Here’s why it stands out:
- Bold, Tangy Flavor: Dill pickles bring a sharp, zesty bite that perfectly balances the creamy dressing and tender chicken. It’s savory, satisfying, and far from boring.
- Quick and Easy: With just a few simple ingredients, you can throw this together in under 20 minutes—ideal for busy weekdays or last-minute guests.
- High-Protein & Low-Carb: This salad fits right into keto, paleo, and Whole30 meal plans. It’s filling without the carbs, making it great for light lunches or meal prep.
- Versatile: Serve it in a sandwich, lettuce wrap, or eat it on its own. It’s great chilled or at room temperature.
- Meal Prep Friendly: It keeps well in the fridge, so you can make a batch ahead of time and enjoy it all week.
Ingredients You’ll Need
This chicken salad with pickles comes together with simple, everyday ingredients that you might already have in your kitchen. Each one plays a key role in giving the salad its signature tangy, creamy, and savory flavor.
Main Ingredients
Cooked Chicken (2–3 cups, shredded or chopped)
Use rotisserie chicken, baked chicken breasts, or even leftover grilled chicken. Shredded chicken gives a nice texture, but diced works too.
Dill Pickles (½ to 1 cup, finely chopped)
The star of the show! Choose your favorite brand—crunchy, garlicky pickles work great. Adjust the amount based on how tangy you want the salad.
Celery (1–2 stalks, finely chopped)
Adds crunch and freshness, balancing out the creaminess.
Red Onion (2–3 tablespoons, finely diced)
Offers a sharp bite and color contrast. Optional if you prefer a milder flavor—green onions or shallots can be substituted.
For the Creamy Dressing
Mayonnaise (½ cup)
The base of the dressing. Use full-fat for richness, or avocado mayo for a healthier twist.
Dijon Mustard (1–2 teaspoons)
Adds depth and a slight kick.
Pickle Juice (1–2 tablespoons)
Straight from the pickle jar! It boosts flavor and thins out the dressing without watering it down.
Garlic Powder (¼ teaspoon)
For subtle savory warmth.
Salt & Black Pepper (to taste)
Go easy on the salt if your pickles are already salty.
Optional Add-Ins
- Hard-Boiled Eggs (chopped) For extra protein and richness
- Fresh Dill (chopped) Enhances the pickle flavor
- Cheddar Cheese (shredded) For a richer, more indulgent version
- Chopped Bacon Adds smoky crunch
- Greek Yogurt Swap half the mayo for a lighter version with added tang
Optional Ingredient Swaps and Dietary Adaptations
Whether you’re following a specific eating plan or simply customizing to suit what you have on hand, this chicken salad with pickles is incredibly adaptable. Below are easy swaps and dietary tips to help you make the recipe fit your needs without sacrificing flavor or texture.
For a Healthier Twist
Replace Some or All Mayo with Greek Yogurt
Use plain Greek yogurt for a lighter, tangy dressing with fewer calories and more protein. A 50/50 blend of mayo and Greek yogurt works well for a creamy but lighter feel.
Use Avocado Mayo or Olive Oil Mayo
These are great cleaner alternatives to regular mayonnaise, especially for Whole30 or paleo versions.
Reduce or Skip the Salt
If using salty pickles or pre-seasoned chicken, taste first before adding extra salt.
For Keto, Paleo, or Whole30 Diets
Stick to Sugar-Free Pickles
Many store-bought pickles contain added sugar. Look for “no sugar added” or make your own quick pickles.
Choose Clean Mayo
Make sure the mayo is compliant with your diet—avocado oil-based mayo is perfect for Whole30, paleo, and keto.
Avoid Dairy Additions
Skip any cheese add-ins for a strictly paleo or Whole30 version. Use herbs or eggs instead for added richness.
Low-Carb Crunch Options
Replace celery with chopped cucumber or jicama for variety without extra carbs.
Vegetarian Adaptation (Optional)
While this is a chicken-based dish, you can create a vegetarian-style “mock chicken salad” using:
Chickpeas (lightly mashed)
Combine with chopped pickles, celery, and dressing for a protein-packed, meatless version.
Tofu or Tempeh (crumbled or diced and lightly pan-fried)
These can also work well as a chicken substitute with added protein.
Common Swaps Based on Availability
Red Onion Green Onion or Shallots
Green onions are milder, while shallots offer a slightly sweeter taste.
Dill Pickles Bread and Butter Pickles (if not sugar-restricted)
These add a sweet-tangy twist, though it changes the flavor profile.
Fresh Dill Dried Dill
Use about ⅓ of the amount if using dried—still adds great flavor.
How to Make Chicken Salad with Pickles
This chicken salad recipe is as easy as it is delicious. With just a few steps and minimal prep, you’ll have a creamy, tangy, and protein-packed dish ready in minutes.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by getting all your ingredients chopped and ready.
- Chicken: Shred or dice cooked chicken into bite-sized pieces. Rotisserie chicken saves time and adds flavor.
- Pickles: Finely chop your favorite dill pickles. More pickles = more zing!
- Celery & Onion: Dice them finely for an even texture and crunch.
- Optional Add-ins: Chop hard-boiled eggs, bacon, fresh dill, or any other extras you’re using.
Step 2: Make the Creamy Dill Dressing
In a medium bowl, whisk together:
- ½ cup mayonnaise (or mayo-Greek yogurt mix)
- 1–2 teaspoons Dijon mustard
- 1–2 tablespoons pickle juice (adjust to taste)
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Tip: Taste the dressing before combining with the other ingredients. You can adjust the salt, tang, or creaminess here.
Step 3: Mix Everything Together
In a large mixing bowl:
- Add the shredded chicken, chopped pickles, celery, and onion.
- Pour the dressing over the mixture.
- Stir gently but thoroughly until everything is evenly coated.
Step 4: Chill (Optional but Recommended)
For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This helps the flavors meld and intensify.
Step 5: Serve and Enjoy
Once chilled, give it a quick stir and taste for any final seasoning tweaks. Serve as desired—more on that in the next section.
Quick Tips
- If the salad feels too thick, add a little more pickle juice or a splash of milk to loosen it.
- For a smoother texture, use diced chicken; for more bite, go with shredded.
- Don’t skip the chill time—it makes a big difference in flavor.
Tips for the Best Results
To make your chicken salad with pickles truly stand out, keep these expert tips in mind. They’ll help you fine-tune the flavor, texture, and freshness so every bite hits the mark.
Use High-Quality Pickles
Not all pickles are created equal. For bold, clean flavor, choose cold-packed or deli-style dill pickles. Avoid overly sweet or artificially flavored varieties unless you’re intentionally going for a sweeter twist.
- Tip: Chop the pickles finely so their flavor spreads evenly throughout the salad.
Balance the Creaminess
The dressing should coat all the ingredients without making the salad soggy or overly thick. If your mixture feels too dense:
- Add a splash of pickle juice or milk to loosen it.
- Mix in a little Greek yogurt for a tangier, lighter version.
Don’t Overload the Dressing
Start with a moderate amount of dressing—about ½ cup for 2–3 cups of chicken. You can always add more, but too much from the start can drown the other ingredients.
Let It Chill Before Serving
This step is optional but highly recommended. Resting the salad in the fridge for 30 minutes to an hour allows the flavors to meld and deepen. It tastes noticeably better after chilling.
Chop Ingredients Evenly
Uniform pieces mean every bite has a balanced mix of chicken, pickle, celery, and onion. It also improves the salad’s texture and presentation.
Taste and Adjust at the End
Once everything is combined, give it a final taste:
- Too tangy? Add a bit more mayo.
- Too bland? A pinch of salt or extra mustard might help.
- Missing brightness? A splash more pickle juice or a squeeze of lemon can lift the flavor.
Customize with Caution
Add-ins like bacon, cheese, or hard-boiled eggs are great, but don’t go overboard. Too many extras can overwhelm the core flavors. Stick to 1–2 mix-ins if you want to keep it balanced.
Serve Cold, Not Icy
For the best flavor and texture, serve the salad chilled but not too cold. Let it sit at room temperature for 5–10 minutes after removing it from the fridge.
Serving Suggestions
One of the best things about chicken salad with pickles is its versatility. Whether you’re keeping things casual or planning a party platter, this salad can fit any occasion. Here are several tasty and creative ways to serve it.
Classic Sandwiches
Scoop the salad between slices of bread, toast, or croissants for a simple, satisfying meal.
- Soft white bread gives a classic deli feel.
- Croissants add a buttery, flaky texture.
- Whole grain or rye provides a hearty, earthy flavor.
Pro Tip: Add a layer of lettuce to keep the bread from getting soggy.
Lettuce Wraps (Low-Carb Option)
For a lighter option, spoon the chicken salad into large lettuce leaves such as:
- Romaine
- Butter lettuce
- Iceberg cups
These are crisp, refreshing, and great for low-carb or keto-friendly meals.
On Crackers or Cucumber Slices
Make bite-sized appetizers by serving the salad on:
- Crackers (choose gluten-free if needed)
- Cucumber rounds
- Bell pepper boats
- Mini rice cakes
Perfect for parties, snacks, or easy lunches.
Stuffed in Avocados or Tomatoes
Hollow out a ripe avocado or large tomato and fill it with a scoop of the chicken salad. It’s colorful, filling, and visually impressive for guests or meal prep.
As a Salad Topper
Serve a generous scoop of the pickle chicken salad on top of a green salad. It adds protein and creaminess—no dressing needed!
- Try it over baby spinach, mixed greens, or arugula.
In a Wrap or Tortilla
Roll it up in a flour tortilla, low-carb wrap, or even a pita pocket for a handheld lunch option. Add sliced tomato, lettuce, or cheese for extra flavor.
With Toast Points or Pita Chips
This salad also works well as a dip-style spread. Serve it with:
- Toasted baguette slices
- Pita chips
- Flatbread wedges
Great for a snack platter or grazing board.
Make-Ahead Picnic or Lunch Box Idea
Pack it in a container with a side of crackers, veggies, or bread slices. It holds up well and tastes great even hours later, making it a favorite for lunchboxes or on-the-go meals.
Recipe Variations and Customization Ideas
This chicken salad with pickles is delicious as-is, but it’s also the perfect base for creativity. Whether you’re catering to personal tastes, dietary needs, or simply want to change things up, here are some easy ways to make this recipe your own.
Flavor Boosts & Mix-Ins
Bacon Bits
Adds a smoky, salty crunch. Cook until crispy and chop finely before mixing in.
Hard-Boiled Eggs
Dice 1–2 eggs and mix them in for a richer, protein-packed variation—similar to a chicken-egg salad combo.
Shredded Cheese
Cheddar, Swiss, or pepper jack add a creamy, savory element. Stick to ¼ to ½ cup so it doesn’t overpower.
Fresh Herbs
Try fresh dill, parsley, or chives for a bright, fresh finish. Add just before serving for best flavor.
Diced Apples or Grapes
For a sweet-and-savory version, fold in small bits of fruit. Green apples or red grapes work best.
Chopped Nuts
Almonds, walnuts, or pecans can add crunch and depth—especially nice with fruit variations.
Spice It Up
Hot Sauce
A dash of your favorite hot sauce or a pinch of cayenne can give the salad a subtle kick.
Jalapeños or Pickled Banana Peppers
Dice and stir in for a spicy, tangy bite.
Smoked Paprika
Adds a warm, smoky undertone to balance the creamy dressing.
Protein Swaps
Turkey
Swap the chicken with cooked turkey breast for a post-holiday twist.
Canned Tuna or Salmon
A totally different direction, but the same creamy, tangy dressing works well with fish.
Chickpeas (for vegetarian version)
Lightly mash and use in place of chicken for a plant-based alternative.
Texture Tweaks
Crispy Onions or Fried Shallots
Stir in or sprinkle on top just before serving for crunch and flavor.
Roasted Veggies
Add small chunks of roasted cauliflower or sweet potato for an earthy, hearty version.
Diet-Specific Adjustments
- Whole30 & Paleo: Use compliant mayo, sugar-free pickles, and skip cheese or sweet fruit.
- Keto: Focus on high-fat add-ins like bacon, avocado, or cheese while avoiding fruit and sweeteners.
- Low-FODMAP: Skip onions and use green tops of scallions or chives instead.
Themed Variations
Buffalo Chicken Pickle Salad
Mix in buffalo sauce and blue cheese crumbles for a spicy game-day version.
Ranch Pickle Chicken Salad
Add a spoonful of ranch seasoning to the dressing or use ranch dressing instead of mustard.
Mediterranean Twist
Add olives, sun-dried tomatoes, and crumbled feta with a lemon-herb dressing base.
How to Store Leftover Chicken Salad with Pickles
Proper storage is key to keeping your chicken salad fresh, safe to eat, and just as delicious as the day you made it. Here’s everything you need to know about storing it the right way.
Refrigeration Guidelines
Storage Container
Use an airtight container to preserve freshness and prevent the salad from absorbing other fridge odors. Glass or BPA-free plastic containers with tight-fitting lids work best.
Fridge Life
Chicken salad with pickles will stay fresh for 3 to 4 days when stored in the refrigerator at or below 40°F (4°C). After that, it’s best to discard it for food safety reasons.
Keep It Cold
Always return leftovers to the fridge promptly. Don’t let the salad sit at room temperature for more than 2 hours (or 1 hour in hot weather).
Stir Before Serving
After sitting in the fridge, the salad may become slightly thicker or the dressing may separate a bit. Give it a quick stir before serving to restore its creamy texture.
- Optional: Add a splash of pickle juice or a teaspoon of mayo if it needs refreshing.
Can You Freeze Chicken Salad?
Technically, yes—but it’s not recommended for this particular recipe. Here’s why:
- Texture Issues: Mayonnaise doesn’t freeze well and often separates once thawed, leading to a watery or grainy texture.
- Pickles & Veggies: The high water content in pickles and celery means they’ll likely become mushy after freezing.
If you must freeze, do so without the dressing. Freeze only the chicken, then mix in the fresh ingredients and dressing after thawing.
Tips for Make-Ahead Meals
- Prep in Advance: You can cook and shred the chicken ahead of time, chop the veggies, and mix the dressing separately. Combine everything the day you plan to serve it.
- Pack It Smart: If using the salad for lunches, store it in individual containers with optional toppings (like nuts or herbs) packed separately to keep them fresh.
Nutrition Information and Health Highlights
Chicken salad with pickles isn’t just tasty—it can also be a balanced, protein-rich option that fits into many healthy eating plans. Here’s a breakdown of its nutritional profile, along with tips for adjusting it to your health goals.
Typical Nutrition (Per 1-Cup Serving)
Note: Values will vary depending on exact ingredients and amounts.
- Calories: 300–400
- Protein: 25–30g
- Fat: 20–30g (from chicken and mayo)
- Carbohydrates: 2–5g
- Fiber: 0–1g
- Sugar: <1g
- Net Carbs (Keto Estimate): 1–3g
- Sodium: 600–900mg (depends heavily on pickles and added salt)
Health Benefits
High in Protein
With shredded chicken as the base, this salad supports muscle repair and helps keep you full longer.
Low in Carbs
Ideal for low-carb, keto, and diabetic-friendly diets—especially when served in lettuce wraps or on its own.
Good Source of Healthy Fats
Use avocado mayo or olive oil-based mayonnaise to get heart-healthy monounsaturated fats.
Naturally Gluten-Free
As long as all ingredients (especially condiments) are certified gluten-free, this dish is safe for gluten-sensitive eaters.
How to Make It Lighter or Healthier
Use Greek Yogurt or Light Mayo
Reduces fat and calorie content while still keeping it creamy.
Go Easy on the Salt
Pickles and mustard already add sodium. Taste before adding more.
Add More Veggies
Boost fiber and nutrients by mixing in finely chopped bell peppers, cucumbers, or shredded carrots.
Control Portion Size
One cup is usually filling, thanks to its protein and fat content—perfect for lunch or a light dinner.
Allergen Considerations
- Eggs: Most mayonnaise contains eggs. Use an egg-free vegan mayo if needed.
- Dairy: Only an issue if adding cheese or yogurt—otherwise naturally dairy-free.
- Soy: Check labels on mayo and mustard, which may contain soy derivatives.
- Mustard Sensitivity: Can be omitted or replaced with lemon juice or vinegar for tang.
Conclusion
In conclusion, chicken salad with pickles is a quick, flavorful, and versatile recipe that fits effortlessly into any meal plan. Whether you’re looking for a protein-packed lunch, a low-carb snack, or a dish to share, this salad checks all the boxes. With endless customization options and simple ingredients, it’s a go-to favorite that never gets old. Try it once, and you’ll keep coming back to it again and again.
FAQS
Chicken Salad Recipe With Pickles
Ingredients
Method
- Place the chicken, onions and chopped pickles in a large bowl. In another bowl whisk together the yogurt, mayo, relish, mustard, chives, dill and a big pinch of salt and pepper. Add the mixture to the chicken and pickles and toss well. Taste and season with more salt and pepper if needed.
- Serve with toast, on sandwiches, with crackers, in lettuce cups, on salad and more.