Dill Pickle Chicken Salad Sandwiches

Ingredientschicken salad

  • 1 Rotisserie Chicken (or about 4 cups shredded or diced chicken)
  • 1 cup diced dill pickles
  • 1/3 cup sliced green onions

creamy dressing

  • 1 bar (8 oz) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tablespoon dill pickle juice (from the pickle jar)
  • 3/4 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Add the chunked chicken, diced dill pickles, and green onion to a mixing bowl. In a separate bowl, combine all the creamy dressing ingredients and stir together until smooth and combined. Pour over the chicken salad and stir together.
  2. Let the chicken salad hang out in the fridge for at least 4-5 hours before serving. This chicken salad is much better when it’s cold. Serve with croissants, rolls, or lettuce leaves.

Recipe Notes

  • If you serve this chicken salad with smaller rolls, then you will be able to get closer to 15-20 sandwiches. Croissants are larger which results in fewer servings.
  • Feel free to use light cream cheese if wanted.
  • If you are not using a pre-seasoned rotisserie chicken, you may need to add 1/2 teaspoon salt. Use the 1/4 teaspoon called for and then taste. Add more salt if needed.
  • The cream cheese needs to be soft so it mixes in smooth. I put the cream cheese on a microwave safe plate and let it microwave for about 25 seconds.

This article and recipe adapted from this site

Dill Pickle Chicken Salad Sandwiches
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