Creamy Dill Pickle Chicken Salad is a fresh twist on a deli classic. Tender rotisserie chicken, crisp refrigerated kosher dill pickles, crunchy celery, and fresh dill are folded into a creamy, tangy dressing flavored with Dijon mustard, dill pickle juice, and a touch of lemon. Perfect for sandwiches, croissants, wraps, crackers, or served over crisp greens, this chicken salad tastes even better after a few hours in the refrigerator as the flavors meld together.

Ingredients

Chicken Salad

• 3 cups cooked rotisserie chicken, chopped
• 3/4 cup finely chopped refrigerated kosher dill pickles (such as Claussen)
• 3 celery ribs, finely diced
• 1 tablespoon finely minced red onion
• 1 tablespoon finely chopped celery leaves (optional)

Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 to 3 tablespoons dill pickle juice
• 1/4 cup fresh dill, finely chopped
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon granulated sugar
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder (optional)
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Preparation

1. In a medium bowl, whisk together the mayonnaise, sour cream, 2 tablespoons of dill pickle juice, fresh dill, Dijon mustard, lemon juice, sugar, onion powder, garlic powder (if using), salt, and black pepper until smooth and well combined.
2. In a large mixing bowl, combine the chopped chicken, dill pickles, celery, red onion, and celery leaves (if using).
3. Pour the dressing over the chicken mixture and gently fold just until evenly coated. Avoid overmixing to keep the chicken tender.
4. Taste and add the remaining tablespoon of dill pickle juice if you prefer a brighter pickle flavor. Adjust the seasoning with additional salt and pepper, if needed.
5. Cover and refrigerate for at least 30 minutes before serving. For the best flavor, chill for 2 to 4 hours.
6. Stir gently before serving.

Cook’s Notes

• Rotisserie chicken provides outstanding flavor while making this recipe quick and convenient.
• If using freshly cooked chicken, season it lightly with salt and pepper before preparing the salad.
• Refrigerated kosher dill pickles, such as Claussen, provide the best crunch and flavor.
• Fresh dill is highly recommended. If substituting dried dill, use about 1 tablespoon.
• Dice the chicken, celery, and pickles into similar-sized pieces for the best texture.
• For extra crunch, fold in 1/4 cup chopped toasted pecans or sliced almonds just before serving.
• Store covered in the refrigerator for up to 3 days.

Serving Suggestions

• Pile onto buttery croissants for a classic deli-style sandwich.
• Serve on toasted marble rye with Swiss cheese and crisp leaf lettuce.
• Spoon onto toasted sourdough or hearty whole-grain bread.
• Wrap in flour tortillas or large lettuce leaves for a lighter meal.
• Serve with buttery crackers as an appetizer or easy lunch.
• Stuff into ripe tomatoes or avocado halves for an elegant presentation.

Beverage Suggestions

• Freshly brewed iced tea with lemon
• Sparkling lemonade
• Crisp Sauvignon Blanc
• Dry Riesling
• Light pilsner or wheat beer