Creamy Dill Pickle Chicken Salad with Shredded Cheddar

Name: Creamy Dill Pickle Chicken Salad with Shredded Cheddar
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups (420 g) cooked chicken (rotisserie or poached), shredded or diced, shredded or cut into ½-inch pieces; ¾ cup (180 ml) mayonnaise; ¾ cup (150 g) dill pickle spears, finely chopped (about ⅓ inch pieces); 2 tablespoons (30 ml) dill pickle juice (from the jar); 1 cup (115 g) sharp aged cheddar cheese, shredded, shredded (about ⅛-inch shreds); 1½ cups (150 g) celery stalks, finely diced (about ¼ inch); ⅓ cup (40 g) red onion, finely minced; 3 tablespoons (9 g) fresh dill, finely chopped; to taste salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A tangy, crunchy chicken salad built on mayonnaise, sharp dill pickles, and shredded aged cheddar. Celery and red onion add bite; fresh dill ties the flavors together. Perfect for sandwiches, crackers, or a light lunch over greens.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: 4 servings (about 4½ cups salad)

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Steps

Before you start

Shred or chop the cooked chicken into bite-sized pieces (about ½ inch) before starting
Have all vegetables prepped and ready to combine—this salad comes together quickly
Chill serving bowls or plates if you like; the salad tastes best served cold

1
Combine base ingredients
- In a large mixing bowl, combine the shredded cooked chicken, mayonnaise, and dill pickle juice.
- Stir gently with a wooden spoon until the chicken is evenly coated and creamy, about 1 minute.
- The pickle juice adds tang and keeps the salad moist.
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Ready when: Chicken is evenly coated and creamy
Tip: Don't overmix—gentle stirring keeps the chicken shreds tender rather than shredding them further.
2
Add pickles and cheese
- Fold in the finely chopped dill pickles and shredded cheddar cheese with a few gentle strokes of the spoon.
- The pickles should be distributed throughout, not clumped in one area.
- The cheese will blend into the mayo and coat the chicken.
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Ready when: Pickles and cheese are distributed throughout the salad
Tip: Reserve a small handful of shredded cheddar to sprinkle on top just before serving for visual appeal and extra cheesy flavor.
3
Add vegetables and herbs
- Stir in the diced celery, minced red onion, and chopped fresh dill.
- Mix until all ingredients are evenly combined, about 1 minute.
- The celery provides crunch, the red onion adds a sharp note, and the fresh dill complements the pickles.
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Ready when: All vegetables and herbs are evenly incorporated
Tip: If the red onion flavor feels too strong, soak the minced onion in ice water for 5 minutes and drain before adding—this mellows its bite.
4
Season to taste
- Taste a spoonful of the salad.
- Season with salt and freshly ground black pepper as needed.
- The pickles and pickle juice add saltiness and tang, so start conservatively—you can always add more.
- Aim for a balance where the dill pickle flavor shines without being overwhelming.
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Ready when: Flavors are balanced and taste satisfying
Tip: If the salad tastes flat, a pinch more pickle juice or a squeeze of fresh lemon juice brightens the whole dish.
5
Chill and rest
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 30 minutes before serving.
- This allows the flavors to meld and the texture to firm up slightly, making it easier to serve and more flavorful.
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Ready when: Salad is cold and flavors have developed
Tip: The salad can be prepared up to 1 day ahead and kept covered in the refrigerator; flavors deepen overnight.
6
Serve
- Spoon the salad into serving bowls, onto crackers, or into sandwich bread.
- If you reserved shredded cheddar, sprinkle it on top for garnish and extra richness.
- Serve cold or at cool room temperature.
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Tip: For sandwiches, use toasted bread to prevent sogginess; for a light meal, serve over mixed greens or in lettuce cups.

Good to know

Tips

Shred the chicken by hand or with two forks rather than pulsing in a food processor—this keeps the pieces tender and appetizing rather than mushy.
If using store-bought rotisserie chicken, remove the skin and any bones first, then shred or dice. The meat should be cool or at room temperature before mixing.
For crunch, add toasted sunflower seeds, chopped pecans, or crispy bacon bits just before serving—they soften over time in the mayo.
This salad is excellent stuffed into halved avocados, served in endive leaves, or topped on open-faced rye toast for easy entertaining.

Make ahead

Prepare the salad up to 1 day ahead. Cover and refrigerate. The flavors deepen as it sits. Stir gently before serving; if it looks dry, add a splash more pickle juice or a dollop of mayonnaise.

Storage & reheating

Room temperature: not recommended (mayo-based). Refrigerator: covered airtight container, up to 3 days. Freezer: not recommended (mayo separates). To reheat: serve chilled straight from the fridge.

Substitutions

sharp aged cheddar cheese, shredded → Gruyère, aged white cheddar, or smoked gouda. Use the same amount shredded. Gruyère adds nutty depth; smoked gouda introduces a subtle smokiness.
fresh dill → 1½ tablespoons dried dill or 1 tablespoon fresh tarragon. Dried dill is more concentrated; use half the amount. Tarragon shifts the flavor toward elegance.
mayonnaise → Greek yogurt (use ½ cup mayo + ¼ cup Greek yogurt). Creates a tangier, lighter salad with less fat. The mixture should still taste creamy.
dill pickle spears → Bread-and-butter pickles or half dill pickles, half cornichons. Bread-and-butter pickles add sweetness; cornichons add a more delicate, less briny flavor.