Crunchy Dill Pickle Chicken Salad
Let Me Tell You About This Surprisingly Addictive Salad…
Okay, so not long ago—like, maybe last year?—I was knee-deep in a fridge cleanout (which is basically a weekly ritual in this mad house), and staring right back at me: half a rotisserie chicken, one sad stalk of celery, and a nearly-empty jar of those absolutely irresistible crunchy dill pickles. You know the ones I mean—the kind that are so crisp you practically need earplugs to eat them, and then your jaw hurts from the tang? Anyway, I started throwing things together, told myself I’d “see what happens,” and, well, my only regret is not making way more of it the first time!
So, here’s my barely-organized, occasionally rambling take on a Crunchy Dill Pickle chicken Salad that’s become a reliable fallback. Oh! If you’re here hunting for something fancy and fussy… look, this isn’t it, but I promise it might just wedge its way into your regular lunch lineup.
Why Do I Make This Salad So Often?
Honestly, I make this when I want to impress exactly no one, but still want something way more interesting than basic mayo chicken salad. My family goes slightly bonkers for it—well, except for my youngest, who says pickles are “too spicy” (?) but I think he’ll grow out of it. It’s my go-to for last minute picnics (mainly because anything with a pickle crunch feels like summer, no matter what the view is).
One time, I threw it in a wrap just out of sheer laziness and it was basically gone before I sat down. If you’re into that pickle tang, you’ll love this—otherwise, maybe, uh, try egg salad?
Here’s What You’ll Need (With Some Tweaks If You Like)
- About 2 cups cooked chicken, shredded or chopped (Honestly, rotisserie chicken saves my hide but you can use leftover grilled chicken or even canned, though that’s not my first pick.)
- 3/4 cup dill pickles, chopped up tiny (I use Claussen if they’re on sale, but my grandma would side-eye me for skipping homemade—up to you!)
- 1/4 cup celery, sliced (Sometimes I substitute apple for a sweet crunch if the celery’s gone limp in my fridge…)
- 1/2 small red onion, diced (Or green onions if you want less bite; I don’t always measure this—do a small handful?)
- 1/2 cup mayo (Any kind. I’ve even slipped in a little Greek yogurt when I’m feeling guilty.)
- 1 tablespoon Dijon mustard (Or yellow mustard if you like it classic—sometimes a mix, why not?)
- 2 tablespoons fresh dill, chopped (Totally optional, dried dill isn’t the same, but it’ll do if it’s all you’ve got!)
- Salt & pepper, to taste (I never remember to measure this. Sorry.)
Putting It Together: Directions That Aren’t Fussy
- In a decent-sized bowl, combine your chopped chicken, pickles, celery (or apple—try it at least once!), and onion. This is where I usually sneak a bite, just to be sure it’s crunchy enough.
- In a separate little bowl (or honestly, sometimes I just dump it in), mix mayo, Dijon, and that dill—fresh if you have it, dried if you’re in a pinch. Whisk it together until it’s mostly smooth, though mine never quite gets there and it’s fine.
- Pour that dressing right over the chicken mix. Stir it all up with a fork—I say fork because sometimes it feels like a spoon just mushed things the wrong way.
- Add salt & pepper. Give it a taste (on a cracker!); when in doubt, add more pickles—or maybe that’s just me.
- Pop it in the fridge for at least 30 minutes if you can wait. Or just eat it right away, I won’t judge. It looks a little gloppy at first but settles in, trust me.
What I’ve Figured Out (Notes for the Scatterbrained)
- Actually, I find it works better if you chop everything smaller than you think you need to. That way, you get more flavor bits in every bite.
- If you’re low on pickles, a splash (or glug?) of pickle juice in the dressing does wonders!
- Once, I skipped dill thinking “Who needs it?” Turns out, it really does make a difference. But don’t sweat it if you simply forgot (again, speaking for myself).
The Variations I’ve Tried—And One I’ll Never Repeat
- Chopped bacon is wildly good in this, though it’s not exactly health food.
- Swapped out chicken for shredded turkey after Christmas? Pretty tasty, if a little drier; just add more mayo.
- Once I tried sweet pickle relish instead of dill for “something new”—don’t do it; it tasted like a sandwich gone wrong.
Don’t Have the Right Gear? Here’s What I Use (And Improvise!)
I usually haul out my battered mixing bowl and a fork. If you’re short on good knives, a basic kitchen scissors can snip herbs and even chicken in a pinch. Or, if your cutting board is missing (mine sometimes migrates outdoors for mysterious reasons), do rough chopping on a sturdy plate.
How Do I Store This? (But Honestly, It’s Gone Fast)
Airtight container in the fridge, and technically it’s fine for up to 3 days. That said, the last batch barely made it through lunch at my place, so I can’t promise on longevity. If you do end up with leftovers, sometimes it tastes better the next day—just give it a good stir, because the dressing settles a bit.
Ideas for Serving… My Weird Traditions
Mostly, I slap it onto thick slices of toasted sourdough (I’m a sucker for a big, over-the-top sandwich), or sometimes just eat it straight form the bowl. On lazy Sunday afternoons, I’ll spoon it into lettuce cups for “health”—don’t tell my kids, but they’re actually into it. Try it on top of crunchy crackers at a party (see this fun Smitten Kitchen idea for inspiration). Sometimes we even just pile it onto potato chips—no judgment.
Pro Tips (AKA “What I Learned The Hard Way”)
- I once rushed the mixing and ended up with sad, unmixed dressing globs—take the extra minute, mix thoroughly, and you’ll thank yourself.
- Oh, and if you try to sub in fat-free mayo: it doesn’t quite hold up with the pickles. Maybe it’s just me, but the flavor gets weird.
Real Questions I Get (With My Honest Takes)
- Can I make this ahead of time? For sure! Actually, I think it’s even better if it has a few hours to hang out in the fridge, so the flavors have a chance to mingle. But if you’re in a big rush, just eat it—no disasters will ensue.
- Is there a way to make it dairy-free? Yep, just use a dairy-free mayo. Hellmann’s does a decent one (see here if you’re curious).
- Pickle-brined chicken: Good idea? Well, if you’ve got time, give it a try! I did it once, and the flavor was through the roof, but it was also a bit more work and honestly, some days I can’t be bothered.
- Can I add cheese? Sure, why not—shredded cheddar or a sharp Swiss works nicely. Not traditional, but hey, neither is my whole fridge-cleanout method.
Oh, quick digression—this reminds me, if you’re looking for more crunch in your meals, I came across this simple homemade crouton guide that changed how I handle bread odds-n-ends. Good croutons on the salad? Game-changer. Anyway, thanks for sticking with my long-winded love affair with pickles. Hope you give this one a whirl, swap in whatever’s handy, and—if it turns out wonky—blame the recipe, not yourself. Happy crunching!
Ingredients
- 2 cups cooked chicken breast, diced
- 3/4 cup dill pickles, finely chopped
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1In a large mixing bowl, combine the diced chicken, chopped dill pickles, diced celery, and red onion.
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2Add mayonnaise, chopped fresh dill, Dijon mustard, and garlic powder to the bowl.
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3Stir all ingredients together until thoroughly combined and everything is evenly coated.
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4Season with salt and black pepper to taste. Adjust mayonnaise or mustard as desired for consistency.
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5Refrigerate for at least 15 minutes before serving for best flavor. Serve in sandwiches, wraps, or over greens.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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