Easy Dill Pickle Chicken Salad Recipe

dill pickle chicken salad spread on top of a piece of bread with butter lettuce

Easy Dill Pickle Chicken Salad Recipe

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!

Prep Time15

Total Time15

Course: Appetizer/Lunch/Salad, Appetizers, Dinner/Quick Meals, Lunch/ Quick Meals, meal prep

Cuisine: American

Keyword: dill pickle chicken salad

Servings: servings (1 cup per serving)

Author: Ashley McCrary

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.

Store the chicken salad in an airtight container in the fridge for up to 3 days. For the freshest flavor, give it a quick stir before serving. Avoid freezing once the dressing is mixed in, as it can separate and affect the texture.

Nutrition