Easy Dill Pickle Chicken Salad Recipe
Published Aug 18, 2025
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Sometimes the simplest lunches turn into the biggest hits, and this dill pickle chicken salad proves it. In just 10 minutes, I whipped up a protein-packed lunch using rotisserie chicken, crunchy pickles, fresh onions, and my homemade cottage cheese ranch dressing – and my husband declared it a winner after about 13 enthusiastic “yums.” It’s creamy without being heavy, brimming with fresh dill pickle flavor, and perfect for sandwiches, lettuce wraps, or a light summer picnic recipe, this make-ahead dish will quickly become a favorite!
Why You’ll Love This Recipe
I love making chicken salads that are anything but boring. This recipe, like my Buffalo Dill Chicken Salad, is super simple and delivers huge flavor. And if you’re a pickle lover, this one’s for you.
This creamy chicken salad base is enriched with a tangy cottage cheese ranch dressing, giving you extra protein without sacrificing indulgence. The crunch from diced pickles, green onions, and sweet onions keeps each bite fresh and lively, and the flavor only gets better after a few hours in the fridge.
For more creamy and tangy salad inspiration, you have to try my Curry Chicken Salad for a flavorful twist, or try my Dill Pickle Hummus for a snackable dip that pickle fans adore.
Ingredients You’ll Need
- Shredded chicken: Using rotisserie chicken makes this recipe a huge time saver, but you can use whatever you prefer. Canned chicken can also be used in a pinch – just drain it well and fluff with a fork before mixing.
- Dill pickles: the star of the show, adding briny bite.
- Green onions: for mild, fresh flavor.
- Sweet onion: adds sweetness to balance the tang.
- Cottage cheese ranch dressing (recipe below): A creamy base that’s lighter than mayo.
- Garlic powder & onion powder: Boosts the savory depth.
- Serving options: Wheat bread, butter lettuce, or gluten-free crackers.
Cottage Cheese Ranch Dressing
- 2% cottage cheese: This creamy, high-protein base blends into a smooth dressing.
- Ranch seasoning: I use my homemade mix or Simply Organic brand for classic herby flavor.
- Milk of choice: Thins the dressing to your desired consistency.
- Pickle juice: Adds a tangy, briny flavor that enhances the pickle theme.
- Pickle slices: Boost the dill pickle taste and texture in the dressing.
- Fresh dill: Adds a vibrant, herby brightness.
How to Make Dill Pickle Chicken Salad
Step 1: Make the dressing by blending cottage cheese, ranch seasoning, milk, pickle juice, pickle slices, and fresh dill in a high-speed blender until smooth. Add milk a tablespoon at a time if you prefer a thinner texture. Chill while you prep the salad.
Step 2: In a large mixing bowl, combine shredded rotisserie chicken, chopped dill pickles, diced celery, green onions, and sweet onion. Sprinkle with garlic and onion powders, then add a few spoonfuls of the chilled dressing. Stir to coat evenly.
Step 3: Season with salt and black pepper. Add more dressing if you like a creamier chicken salad.
Step 4: Serve in lettuce wraps, between slices of bread, or alongside your favorite gluten-free crackers. Garnish generously with extra pickle slices and fresh dill.
Mac’s Pro Tip
Tips for the Best Dill Pickle Chicken Salad
- Avoid watery salad: Drain your pickles well and pat them dry to keep excess pickle juice from thinning the dressing.
- Maximize crunch: Stir in diced celery for extra texture if desired.
- Make ahead: The flavors deepen after a few hours in the fridge – perfect for meal prep chicken salad.
- Low carb lunch: Skip the bread and use butter lettuce leaves or hollowed-out cucumbers or bell peppers for serving.
- Freezing advice: While freezing isn’t ideal for mayo or dairy-based salads, you can freeze just the shredded chicken and pickles. Add the dressing and fresh ingredients after thawing for the best texture.
- Flavor variations: Try swapping dill pickles for spicy pickles, adding shredded cheddar for richness, or mixing in chopped bacon for a smoky twist.
If you’re looking for another protein-packed twist, my High Protein Pepperoncini Chicken Salad brings a tangy, peppery flavor profile that’s just as easy and versatile.
Recipe FAQs
Dill spears or chips with a crisp snap are ideal. Homemade or high-quality store-bought brands give the best flavor.
Absolutely! This recipe uses cottage cheese ranch instead of mayo, but you can also try Greek yogurt chicken salad as a lighter alternative.
Yes, just serve in lettuce wraps or on low-carb bread to keep it in line with keto or low-carb lunch plans.
Whether you’re packing a protein-packed lunch for work, prepping for a summer picnic recipe, or just craving that unmistakable dill pickle flavor, this creamy chicken salad will hit the spot. It’s a creamy chicken salad that works as the perfect sandwich filling, ideal for a low carb lunch, and even doubles as a quick meal prep chicken salad for the week ahead!
And for a pickle-lover’s drink pairing, check out my Dill Pickle Gatorade-Inspired Drink and let me know what you think.
More Fresh & Flavor-Packed Lunch Ideas
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Easy Dill Pickle Chicken Salad Recipe
Ingredients
Chicken Salad
- 3 cups shredded rotisserie chicken
- 3/4 cup chopped dill pickles I used Grillos
- 3 tablespoons finely chopped green onions
- 1/3 cup finely chopped yellow sweet onion
- ¾ cup cottage cheese Ranch Dressing recipe below
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt & pepper to taste
- Serve on wheat bread,butter lettuce, or gluten-free crackers
Dill Pickle Cottage Cheese Ranch
- 1 cup 2% cottage cheese I love Good Culture
- 2 tbsp ranch seasoning my homemade or store bought (I like the Simply Organic Brand)
- 1-2 tbsp milk of choice + more to thin out
- 2 tablespoons pickle juice
- 5-6 pickle slices I used hamburger slices from Grillos
- 1 tbsp fresh dill
Instructions
- Make the Dressing: In a high-speed blender or food processor, combine the cottage cheese, ranch seasoning, milk, pickle juice, pickle slices, and fresh dill. Blend until smooth and creamy. Add additional milk 1 tablespoon at a time to reach your desired consistency. Chill while preparing the salad.
- Prepare the Chicken Salad: In a large mixing bowl, combine shredded rotisserie chicken, chopped dill pickles, green onions, and sweet onion. Add garlic powder, onion powder, and a few generous spoonfuls of the dressing. Mix well, then season with salt and pepper to taste. Add more dressing if needed.
- Assemble and Garnish: Serve the chicken salad in butter lettuce cups, on wheat bread with a leaf of lettuce, and with gluten-free crackers. Garnish generously with pickle slices, diced pickles, and fresh dill to really highlight the dill pickle flavor.
Notes
- Avoid watery salad: Drain your pickles well and pat them dry to keep excess pickle juice from thinning the dressing.
- Maximize crunch: Stir in diced celery for extra texture if desired.
- Make ahead: The flavors deepen after a few hours in the fridge – perfect for meal prep chicken salad.
- Low carb lunch: Skip the bread and use butter lettuce leaves or hollowed-out cucumbers or bell peppers for serving.
- Freezing advice: While freezing isn’t ideal for mayo or dairy-based salads, you can freeze just the shredded chicken and pickles. Add the dressing and fresh ingredients after thawing for the best texture.
- Flavor variations: Try swapping dill pickles for spicy pickles, adding shredded cheddar for richness, or mixing in chopped bacon for a smoky twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
