Description

This Dill Pickle Chicken Salad is a creamy, tangy, and flavorful dish made with rotisserie chicken, dill pickles, and fresh herbs. Perfect as a sandwich filling, a topping for greens, or an appetizer served on cucumber slices, it combines the savory taste of chicken with the bright zest of pickles and fresh dill, making it a refreshing and easy-to-make meal or snack in just 40 minutes.

Ingredients

Scale

Dressing

1/2 cup sour cream
3/4 cup mayo
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 1/2 teaspoons Dijon-style mustard
Salt and pepper, to taste

Chicken Salad

3 cups diced rotisserie chicken
1 cup finely diced dill pickles
1/4 cup pickle relish
1/3 cup thinly sliced green onions
2 tablespoons finely diced parsley
2 tablespoons finely diced dill

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Instructions

Make the Dressing: In a large bowl, combine the sour cream, mayo, garlic powder, lemon juice, Dijon mustard, salt, and pepper. Whisk everything together until the mixture is smooth and well blended, creating a flavorful base for the salad.
Add the Chicken Salad Ingredients: Add the diced rotisserie chicken, finely diced dill pickles, pickle relish, green onions, parsley, and dill to the dressing bowl. These ingredients add texture and the signature tangy taste to the salad.
Mix: Gently stir all the ingredients together until the chicken and vegetables are evenly coated with the creamy dressing, making sure not to mash the pickles or chicken pieces.
Taste and Adjust: Sample the chicken salad and adjust the seasoning by adding more salt and pepper if needed for the perfect balance of flavors.
Serve: Serve the chicken salad in croissants, lettuce wraps, over mixed greens for a light meal, or spoon it onto cucumber slices to create tasty appetizer bites that showcase the fresh and tangy flavors.

Notes

Use rotisserie chicken for convenience and flavor; shredded or diced leftover cooked chicken works well too.
Adjust the amount of dill pickles and pickle relish to your taste preference for tanginess.
For a lower-fat version, substitute mayo with Greek yogurt and use low-fat sour cream.
Fresh dill and parsley provide a vibrant flavor; dried herbs can be used but reduce quantities by half.
Serve immediately or chill for 30 minutes to blend flavors; store leftovers in an airtight container refrigerated for up to 3 days.
Great served on fresh bread, crackers, or as lettuce wraps for a gluten-free option.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American