Rotisserie chicken, dill pickles, mayo, and fresh dill — that’s all you need for this tangy, creamy Chicken Salad with Pickles you’ll want every week.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Alright, so this Chicken Salad with Pickles wasn’t born from some fancy brunch moment or a Pinterest-perfect craving. Nope. It happened one Thursday night when I was standing in front of the fridge — you know that scene, door wide open, staring blankly inside like food’s just gonna assemble itself.
All I had staring back at me was half a rotisserie chicken from the grocery store, a jar of pickles (spicy ones, because apparently that’s the only kind I ever buy), and a near-empty jar of mayo. I sighed, rolled up my sleeves, and thought, “Well… this is either going to be brilliant or tragic.”
And I swear to you, that first bite was an accidentally genius moment. The tangy pickles cut right through the creamy chicken, the dill added this herby pop, and the whole thing somehow tasted like a summer picnic — even though I was still wearing fuzzy socks and complaining about laundry.
Ever since, I’ve made this Chicken Salad with Pickles every time I want something easy, quick, and just a little nostalgic. It’s got that old-school deli vibe, but it’s better — because it’s yours.
Why You’ll Love This Chicken Salad with Pickles Recipe?
There’s something so weirdly perfect about how simple this Chicken Salad with Pickles is. It’s not trying too hard. You know how some recipes have a million ingredients and still feel “meh”? This one’s like the opposite. It’s humble. Confident in its own deliciousness.
You’ve got tender chicken that soaks up all that briny pickle flavor, creamy mayo that ties everything together, and dill — that fresh, lemony hit that makes you feel like maybe, just maybe, you’ve got your life together.
Plus, it’s one of those “use what you have” kind of recipes. You can use spicy pickles, plain ones, even leftover fried pickles (don’t laugh, I’ve done it). It’s endlessly flexible — and that’s the magic.
Ingredient Notes:
Before you dive in, let’s talk about what makes each piece of this Chicken Salad with Pickles shine:
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Rotisserie chicken breast: If laziness was an art form, this is the brush. Already cooked, perfectly seasoned, and saves you the hassle of boiling or grilling.
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Pickle chips + pickle juice: These are the heartbeat of this dish. The chips add crunch; the juice adds tang. Together, they transform a boring chicken salad into something craveable.
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Mayonnaise: The creamy glue that brings everything together. Don’t overthink it — use your favorite brand (I’m a Hellmann’s girl, but we’re not judging here).
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Dill: Fresh if you have it, dried if you don’t. It’s like that friend who shows up uninvited but makes every party better.
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Salt and pepper: The quiet heroes. Season last so the pickle juice doesn’t throw off the balance.
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Optional extras: Romaine leaves, cucumbers, crackers — or just a fork.
How To Make Chicken Salad with Pickles?
Step 1 – Prep the chicken.
Take the skin off your rotisserie chicken (unless you’re a crispy-skin rebel — I see you). Chop or mince it fine. The smaller the pieces, the creamier your salad feels.
Step 2 – Add your pickles.
Chop up those pickle chips like you mean it and toss them into the bowl with the chicken. Pour in some pickle juice. Don’t be shy — that’s where the flavor lives.
Step 3 – Stir in the creamy stuff.
Add mayo and dill, then mix until everything’s coated in that tangy, herby goodness. This is the part where it starts smelling amazing and you’re tempted to grab a bite straight from the bowl.
Step 4 – Season to taste.
A pinch of salt, a crack of black pepper, maybe a touch more pickle juice if you’re feeling extra zesty. You’re the boss here.
Step 5 – Serve it your way.
Scoop it into lettuce cups for a light lunch, spread it between slices of sourdough for the ultimate sandwich, or just eat it straight from the bowl while standing over the sink (we’ve all been there).
Storage Options:
Store your Chicken Salad with Pickles in an airtight container and refrigerate it for up to 3 days. If it starts looking a bit wet after sitting, just give it a quick stir before eating. I wouldn’t freeze it — the mayo doesn’t hold up and, well, nobody likes soggy pickles.
Variations and Substitutions:
Half the fun of this Chicken Salad with Pickles recipe is messing with it until it fits your taste. Try these swaps if you’re feeling creative:
Want To Save This Recipe?
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No mayo? Use Greek yogurt for a lighter, tangier version.
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Want a crunchier texture? Add diced celery, red onion, or even apple slices.
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No dill? Fresh chives or parsley step in nicely.
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Spice it up. Add hot sauce or use spicy pickle chips.
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Low-carb version. Serve in lettuce cups or on cucumber slices.
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Different protein. Leftover turkey or canned chicken totally work too.
What to Serve with Chicken Salad with Pickles?
This Chicken Salad with Pickles is a chameleon — it pairs with everything.
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Crackers or toasted bread: For that perfect crunch factor.
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On lettuce leaves: Because you’re “being healthy,” right?
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Stuffed into a croissant: My personal favorite — buttery heaven.
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With veggie sticks: Carrots, cucumbers, or bell peppers work great.
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Beside a cold drink: Sparkling lemonade, iced tea, or even a light beer if it’s that kind of day.
Frequently Asked Questions:
Can I use leftover cooked chicken instead of rotisserie?
Yep! It works perfectly fine. Just shred it up nice and small so it mixes evenly.
Do I have to use dill pickles?
Not at all. Bread and butter pickles give it a sweeter twist, while spicy ones add heat. Try both and see which camp you’re in.
Can I make it ahead of time?
Yes, but if you want the pickles to stay crunchy, mix them in right before serving.
I’ll be honest — I didn’t expect this Chicken Salad with Pickles to become one of my “signature” recipes. It’s not glamorous. There’s no truffle oil or artisanal mustard involved. But there’s something about it that just hits.
It’s comfort food that doesn’t ask for much. It reminds me of those easy summer meals when you’re too lazy to cook but still want something that tastes like you put in effort. And maybe that’s why I love it so much — it’s real.
So next time you’re staring into your fridge wondering what to make, grab some chicken and a jar of pickles. I promise you’ll end up with something simple, satisfying, and a little addictive. And hey — if you accidentally eat it straight out of the bowl, we’re officially friends now.
Can’t wait to hear if you try it — are you team extra-pickles or team creamy-all-the-way?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Salad with Pickles
Ingredients
- 1 rotisserie chicken breast skin removed and finely minced
- ¾ cup 4 oz spicy or plain dill pickle chips diced
- ¼ cup pickle juice
- 2 tablespoons mayonnaise
- 1 –2 tablespoons chopped fresh dill or ½ teaspoon dried dill
- Salt and freshly ground black pepper to taste
- Romaine lettuce leaves, sliced cucumbers, carrot sticks, or crackers for serving (optional)
Instructions
Prepare the chicken:
- Remove the skin from the rotisserie chicken breast and finely mince the meat. Transfer the minced chicken to a medium-sized mixing bowl.
Add the pickles:
- Dice the pickle chips into small pieces and add them to the bowl along with the pickle juice. The juice will enhance the salad’s flavor and provide a subtle tang.
Incorporate the creamy elements:
- Add the mayonnaise and dill to the bowl. Stir gently with a spatula or spoon until all the ingredients are evenly combined and coated in the dressing.
Season to taste:
- Add salt and freshly ground black pepper according to your preference. Mix lightly and taste to adjust the seasoning if necessary.
Serve:
- Serve immediately with romaine lettuce leaves, sliced cucumbers, carrot sticks, or crackers. The salad can also be served in sandwiches or wraps for a more filling meal.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
