Chicken Salad with Pickles Recipe


5 from 3 votes
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Chicken Salad with Pickles makes a delicious meal throughout the year.

Chicken Salad with Pickles Recipe from

It is no secret how much my family loves chicken salad. It is definitely one of go-to recipes on a regular basis. My husband loves it so much, that I like to make it ahead and keep it in large deli containers in the refrigerator for an even quicker lunch or supper for him. It’s delicious on top of salad greens for a larger salad, in a tortilla as a wrap, with crackers, or just right by itself!

While we absolutely adore chicken salad with grapes and other sweeter chicken salad recipes, sometimes I just crave it with pickles. There is just something about the dill flavor and the crunch from the pickles that I love!

This recipe is also great for serving when entertaining. Simple and delicious, it always seems to go quickly. I like to make both a sweet and this tangy chicken salad to serve for meals. It gives everyone a choice to select the chicken salad that feeds their craving the best! It’s fun to create a chicken salad buffet even with a few varieties of chicken salad and then have all of the elements that anyone could want to enjoy it – like the salad green, sandwich breads, tortilla wraps, and crackers. It’s fun to see how everyone prepares their own! 

Chicken Salad with Pickles Recipe from

Here’s my Chicken Salad with Pickles recipe. I hope you enjoy it!

Chicken Salad with Pickles Recipe

5 from 3 votes
Chicken Salad with Pickles makes a delicious meal throughout the year. Perfect for a light lunch or supper and for entertaining.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6


  • 1 pound boiled chicken, cut into bite-sized pieces
  • 1 cup mayonnaise
  • 1/2 cup dill pickles, chopped
  • 1/4 red onion, diced


  • Stir together chicken, mayonnaise, pickles and onions. Store in an airtight container in the refrigerator or serve immediately.


Calories: 185kcal | Carbohydrates: 2g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 169mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Alex says:

    5 stars
    If you add cubed boiled potatoes and boiled carrots, canned sweet peas, green onions and parsley or dill you will end up with very much of a Russian salad version that we typically make for New Years (chicken can be substituted with ham)  😉 

    1. Robyn Stone says:

      This sounds interesting, Alex! I’m glad you shared this with me! Thanks!

  2. Sam says:

    5 stars
    Wow, this looks amazing! I’m definitely going to have to try this with some Cook’s Pantry pickles! I’d like to use my avocado mayo with this recipe, do you think it would work?

  3. Pat Adams says:

     I used caned chicken, mayo, red onion, and dill pickles. Almost CARB FREE. DELISH. I AM A DIABETIC. This was superb. 

  4. Colleen VanderPloeg says:

    looking very good to me but will hvae to watch the carbs

  5. Aggie says:

    This sounds so good Robyn! Love chicken salad, and the pickle addition…mmmm yummy!

    1. Kathy Stone says:

      This recipe sounds delicious, I’m definitely going to try it. I’ve made chicken salad quite a few times, but wanted to check out different types of ingredients others use. I was surprised to find most recipes did not call for pickles. I’ve never made chicken salad without adding pickles. Never used dill, always homemade sweet pickles, and a little of the sweet pickle juice too.

    2. Robyn Stone says:

      I hope you try this recipe sometime, Kathy.

  6. Elizabeth Fitzmaurice says:

    5 stars
    I saw this recipe and had to try it immediately. I happened to have some cooked chicken in the fridge, and exactly 1 lb! Meant to be. The only thing I changed was I did 1/4 cup mayo and 1/4 cup sour cream, because I love, love, love sour cream in my chicken salads (and tuna and egg and..) And I don’t like it as wet, I guess, so I lowered the total amount of yummy fat stuff. Delish. I never would have thought to try it with dill pickles. Thanks, Robyn! You always come through for me 🙂

  7. Jennifer @ Show Me the Yummy says:

    Great idea! I’ve never tried chicken salad with pickles before, but I bet it adds such a nice tang to it 🙂