I’m sharing my Dill Pickle Chicken Salad with chicken, dill pickles, and green onions smothered in a cream cheese dill pickle juice dressing, titled Chicken Salad With Dill Relish to pique your curiosity.

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I never thought a jar of dill pickles and leftover chicken could turn into something this sneaky addictive. I used chopped chicken and bright dill pickles and tossed them in a creamy, tangy dressing that somehow tastes like summer fair food but smarter.

And people dig in like it’s a guilty pleasure they wont admit to, but keep coming back for more. I always get asked where it came from after one bite, and I cant blame them.

Sharing it here felt right, so consider this one part of Kaylas Kitchen Recipes, slightly rebellious and totally worth it.

Ingredients

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Cooked chicken: lean protein, it’s filling, supports muscle repair, low carbs, mild flavor.
Dill pickles: bright sour crunch, low calories, high sodium, adds tangy zip, not sweet.
Cream cheese gives rich creaminess it’s full fat, little protein, makes it decadent.
Mayonnaise boosts creaminess, mostly fat and calories it helps make salad silky.
Pickle juice: tangy acidic kick, seasons without chopping, salty it’ll cut richness.
Fresh dill: aromatic herb, bright flavor, tiny vitamins and antioxidants, makes it fresher.
Celery: crunchy fiber, low calorie, hydrating it gives extra snap and freshness.
Green onions: mild sharpness, vitamin K and flavor, adds color and onion bite.

Ingredient Quantities

2 cups cooked chicken, chopped or shredded (about 12 oz)

1 cup dill pickles, chopped (3 to 4 medium)

3 green onions, thinly sliced

4 oz cream cheese, softened

2 tablespoons mayonnaise

2 to 3 tablespoons dill pickle juice

1 teaspoon Dijon mustard

1/4 cup chopped celery (optional)

1 tablespoon fresh dill, chopped or 1 teaspoon dried dill

Salt and black pepper to taste

How to Make this

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1. If your chicken isn’t cooked, poach or roast it then let it cool, then chop or shred until you have about 2 cups (about 12 oz). Rotisserie chicken works great, saves time.

2. Chop 1 cup dill pickles (3 to 4 medium), thinly slice 3 green onions, and chop 1/4 cup celery if using. Chop 1 tablespoon fresh dill or measure 1 teaspoon dried.

3. Soften 4 oz cream cheese by leaving it at room temp for 15 minutes or popping it in the microwave for 10 to 15 seconds, just until soft not melted.

4. In a bowl beat the softened cream cheese with 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and 2 to 3 tablespoons dill pickle juice until smooth. A fork works, or use a hand mixer for extra smoothness.

5. Stir the chopped dill into the dressing, then taste. Pickle juice is salty so don’t add salt yet, but add a little black pepper.

6. In a larger bowl combine the chicken, chopped pickles, green onions, and celery. Pour the cream cheese dressing over and fold gently until everything is evenly coated.

7. Taste and adjust: add more pickle juice if you want more tang, or a pinch of salt if it needs it. Remember pickles add a lot of salt, so go easy.

8. Chill the salad at least 30 minutes so the flavors meld, it really improves after a bit.

9. Serve on bread, in a wrap, on crackers, or over a bed of greens. Store leftovers in an airtight container in the fridge for 3 to 4 days and don’t leave it out more than 2 hours.

Equipment Needed

1. Cutting board for the chicken, pickles and herbs
2. Sharp chef’s knife you’ll thank me later
3. Two mixing bowls one small for the dressing and a larger one for the salad
4. Measuring spoons and a 1/4 cup measuring cup for the mayo, mustard and pickle juice
5. Fork or hand mixer to beat the cream cheese smooth
6. Spatula or wooden spoon for folding everything together
7. Microwave or small saucepan if you need to soften the cream cheese quickly
8. Airtight container or lidded bowl to chill and store leftovers

FAQ

Can I use rotisserie or canned chicken instead of cooking my own?

Yep. Rotisserie is perfect and saves time, about 12 oz shredded. Canned works too but drain well and pat dry so the salad isnt watery.

How long will this keep in the fridge?

Store in an airtight container for 3 to 4 days. The pickles will keep flavor strong, but after day 3 the cream cheese can get a bit grainy, so try to eat sooner.

Can I swap out the cream cheese or mayo?

Yes. For lighter, use Greek yogurt or low fat cream cheese and reduce mayo. If you skip cream cheese add a little extra mayo or Greek yogurt so it holds together.

My salad is too salty or too tangy, how do I fix it?

If too salty or tangy, stir in more chopped chicken, plain cream cheese, or a spoon of sugar or honey to balance. If too bland add a splash more pickle juice, mustard, or salt and pepper to taste.

Any tips to make it taste even better?

Let it chill at least 30 minutes so flavors meld. Add extra fresh dill or a squeeze of lemon for brightness. Toasted bread or crunchy lettuce makes great contrast.

How should I serve it?

Serve on toasted bread for a sandwich, spoon onto greens for a salad, or use as a dip with crackers or celery. It also makes great meal prep for lunches.

Dill Pickle Chicken Salad Recipe Substitutions and Variations

Cooked chicken: try shredded rotisserie turkey, canned tuna or salmon for similar protein and texture, or for a vegetarian swap mash chickpeas a bit or use firm tofu cubes.
Cream cheese and mayonnaise: replace with full fat Greek yogurt or sour cream for tang and creaminess, use softened goat cheese for a richer flavor, or mashed avocado if you need dairy free.
Dill pickles and pickle juice: use bread and butter pickles if you want it sweeter, cornichons for extra crunch, or substitute the pickle juice with 1 tbsp apple cider or white wine vinegar plus 1 tsp sugar and a pinch of salt, or even a little caper brine.
Green onions, celery, and dill: sub chives or thinly sliced red onion for the scallion bite, swap celery for diced cucumber or jicama for crispness, and if you dont have dill use chopped parsley plus a touch of lemon zest.

Pro Tips

– Warm the chicken a little before mixing, it blends into the cream cheese smoother and you wont end up with cold clumps.
– Pat the pickles dry and save their juice, so the salad stays crisp but you can still add tang bit by bit when tasting.
– Whip the softened cream cheese well, and add pickle juice slowly, one tablespoon at a time so you control the texture and salt, you can always add more but cant take it out.
– Toast your bread or use sturdy wraps or lettuce cups to prevent sogginess, and if storing put a paper towel on top to soak up excess moisture so it keeps better.

Dill Pickle Chicken Salad Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

299

kcal

Equipment: 1. Cutting board for the chicken, pickles and herbs
2. Sharp chef’s knife you’ll thank me later
3. Two mixing bowls one small for the dressing and a larger one for the salad
4. Measuring spoons and a 1/4 cup measuring cup for the mayo, mustard and pickle juice
5. Fork or hand mixer to beat the cream cheese smooth
6. Spatula or wooden spoon for folding everything together
7. Microwave or small saucepan if you need to soften the cream cheese quickly
8. Airtight container or lidded bowl to chill and store leftovers

Ingredients

2 cups cooked chicken, chopped or shredded (about 12 oz)
1 cup dill pickles, chopped (3 to 4 medium)
3 green onions, thinly sliced
4 oz cream cheese, softened
2 tablespoons mayonnaise
2 to 3 tablespoons dill pickle juice
1 teaspoon Dijon mustard
1/4 cup chopped celery (optional)
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
Salt and black pepper to taste

Directions

If your chicken isn’t cooked, poach or roast it then let it cool, then chop or shred until you have about 2 cups (about 12 oz). Rotisserie chicken works great, saves time.
Chop 1 cup dill pickles (3 to 4 medium), thinly slice 3 green onions, and chop 1/4 cup celery if using. Chop 1 tablespoon fresh dill or measure 1 teaspoon dried.
Soften 4 oz cream cheese by leaving it at room temp for 15 minutes or popping it in the microwave for 10 to 15 seconds, just until soft not melted.
In a bowl beat the softened cream cheese with 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and 2 to 3 tablespoons dill pickle juice until smooth. A fork works, or use a hand mixer for extra smoothness.
Stir the chopped dill into the dressing, then taste. Pickle juice is salty so don't add salt yet, but add a little black pepper.
In a larger bowl combine the chicken, chopped pickles, green onions, and celery. Pour the cream cheese dressing over and fold gently until everything is evenly coated.
Taste and adjust: add more pickle juice if you want more tang, or a pinch of salt if it needs it. Remember pickles add a lot of salt, so go easy.
Chill the salad at least 30 minutes so the flavors meld, it really improves after a bit.
Serve on bread, in a wrap, on crackers, or over a bed of greens. Store leftovers in an airtight container in the fridge for 3 to 4 days and don't leave it out more than 2 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 172g
Total number of serves: 4
Calories: 299kcal
Fat: 18.2g
Saturated Fat: 7.5g
Trans Fat: 0.15g
Polyunsaturated: 1.5g
Monounsaturated: 6g
Cholesterol: 100mg
Sodium: 447mg
Potassium: 318mg
Carbohydrates: 4.3g
Fiber: 0.6g
Sugar: 2.1g
Protein: 28g
Vitamin A: 250IU
Vitamin C: 1mg
Calcium: 37mg
Iron: 0.5mg

Dill Pickle Chicken Salad Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Dill Pickle Chicken Salad Recipe Substitutions and Variations

Pro Tips