This Dill Pickle Chicken Macaroni Salad is creamy, tangy, and packed with flavor and texture from pickles, celery, cheddar, and tender rotisserie chicken. It’s a zesty spin on classic chicken macaroni salad, with chopped pickles in every bite and a creamy pickle dressing you’ll want to put on everything.
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Why You'll Love this Chicken Macaroni Salad:
- Quick & Easy – Ready in about 30 minutes with minimal prep.
- Great for Leftover or Rotisserie Chicken – This rotisserie chicken salad is the perfect way to use up what you have.
- Customizable – Add extra pickles, leave out the mayo, or make it gluten-free with GF pasta.
Key Ingredients:
- Macaroni – I've used classic elbow macaroni, but any short pasta shape works.
- Rotisserie Chicken – Tender, flavorful, and convenient. You can also use any leftover cooked chicken.
- Dill Pickles – Chopped gherkins add a bold, tangy crunch. They’re my go-to here because they have fewer seeds, less moisture, and let’s be honest, they’re just plain cute.
- Celery – For fresh crunch and balance.
- Cheddar Cheese – White cheddar adds a salty, creamy element. Feel free to swap with sharp yellow or even Colby Jack.
- Red Onion – Adds color and bite.
- Fresh Dill – Boosts that dill pickle flavor and brings a fresh brightness.
- Pickle Dressing – A creamy, zesty blend of mayo, Greek yogurt, pickle juice, Dijon, garlic, and seasoning.
Dietary & Allergy-Friendly Swaps:
- Gluten-Free – Use your favorite gluten-free elbow macaroni. Chickpea or lentil-based pastas work well too. For this recipe I used Banza (made from chickpeas).
- Dairy-Free – Skip the cheese and use a dairy-free yogurt or all dairy-free mayo in the dressing.
- Vegetarian – Omit the chicken and sub in white beans, chickpeas, or extra veggies such as chopped bell pepper.
- Vegan – Follow the vegetarian swaps and use vegan mayo/yogurt.
- Low Carb / Keto – Swap the pasta in this dill pickle chicken salad for chopped cauliflower or spiralized zucchini. Keep the chicken, pickles, and creamy dressing.
- Low FODMAP – Use lactose-free yogurt and cheese, skip the onion, and stick to gluten-free pasta like brown rice or quinoa-based options.
Recipe Variations:
- No Mayo Chicken Salad – Swap the mayo for more Greek yogurt for an egg-free/no mayo version.
- Classic Chicken Macaroni Salad – Skip the pickles and dill, and use a more traditional mix of mayo, celery, carrots, and onion with a splash of vinegar or lemon juice.
- Add Bacon – Crumbled bacon adds a smoky, savory crunch to the chicken salad.
- Make it Spicy – Add a chopped jalapeño, dash of hot sauce, or some pepper jack cheese for heat.
How to Make Dill Pickle Chicken Macaroni Salad:
- Cook and cool the pasta – Boil macaroni until al dente, then rinse and let cool completely.
- Mix the dressing – Whisk together mayo, Greek yogurt, pickle juice, Dijon, garlic, salt, and pepper.
- Chop the add-ins – Prep chicken, pickles, celery, onion, cheese, and dill.
- Combine everything – Toss pasta, mix-ins, and dressing together until evenly coated.
- Chill or serve – Serve right away or chill for 30–60 minutes for best flavor.
Tips for Success:
- For extra pickle flavor, soak the cooled macaroni pasta in pickle juice for 5–10 minutes before assembling.
- Adjust the dressing to taste, add more pickle juice for tang, yogurt for creaminess, or mayo for richness.
- Let it chill: The flavors (especially the creamy dressing) get even better after 30–60 minutes in the fridge.
Make Ahead & Storage:
- Make Ahead – Assemble the chicken salad up to 24 hours in advance and refrigerate. Stir before serving.
- Fridge Storage – Keeps well in an airtight container for 3–4 days.
- To Refresh – If the macaroni salad looks dry after being refrigerated, mix in a bit of mayo, yogurt, or pickle juice to refresh.
- Not Freezer-Friendly – The creamy texture and pasta don’t hold up well when frozen.
What to Serve with Chicken Macaroni Salad:
This macaroni salad recipe makes a great side dish for cookouts, picnics, or part of an easy weeknight meal. Try it with these summer recipes:
- Southern-Style Pimento Cheese BLT Sandwich
- Ronto Wrap, inspired by Disney's Star Wars: Galaxy's Edge
- Salmon BLT Sandwich
- Sausage & Herb Stuffed Tomatoes
FAQs:
Can I use canned chicken or leftover grilled chicken?
Absolutely. Any chopped cooked chicken works. Just make sure it’s chopped and seasoned to your liking.
Is there a way to make it without mayo?
Yes! Swap the mayo for more Greek yogurt.
What kind of pickles are best?
I use gherkins for less moisture and fewer seeds, but any dill pickle you love will work.
Can I serve this warm?
This dish is meant to be served cold, but it’s still safe and tasty at room temp for a picnic or potluck (just keep it out less than 2 hours).
Can I double the recipe?
Yes! This recipe scales easily. Just adjust seasoning to taste once mixed.
Is this kid-friendly?
Definitely, especially if your kiddo likes pickles! You can tone down the onion or dill for picky eaters.
More Pasta Salad Recipes You Will Love:
- Cucumber Pasta Salad with Feta & Dill
- Creamy Dill Pickle Pasta Salad with Bacon & Cheddar
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
Recipe
Dill Pickle Chicken Macaroni Salad
This creamy, tangy Dill Pickle Chicken Macaroni Salad is packed with tender rotisserie chicken, crunchy pickles, celery, and cheddar. Perfect for cookouts or easy weeknight meals!
Ingredients
- 1 cup dry elbow macaroni
- 2 cups chopped rotisserie chicken skin optional
- 1 cup sliced dill gherkin pickles
- ½ cup diced celery
- ½ cup grated white cheddar cheese
- ¼ cup diced red onion
- 2 tablespoon finely chopped fresh dill
Pickle Dressing:
- ⅓ cup mayonnaise
- 2 tablespoon Greek yogurt
- 2 tablespoon pickle juice
- 1½ teaspoon minced garlic
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook macaroni according to package directions until al dente. Drain, rinse with cold water, and let cool completely. (Optional: soak cooled pasta in pickle juice for 5 minutes for extra pickle flavor.)
- Make the dressing: Whisk together mayo, Greek yogurt, pickle juice, minced garlic, Dijon mustard, salt, and pepper in a bowl.
- Prepare add-ins: Chop chicken, pickles, celery, red onion, and dill. Grate cheese.
- Combine: In a large bowl, toss together macaroni, chicken, pickles, celery, cheese, onion, dill, and dressing until well coated.
- Chill or serve: Serve immediately or refrigerate for 30–60 minutes to let flavors meld. Stir before serving.
Notes
- For extra pickle flavor, soak the cooked and cooled pasta in pickle juice for 5–10 minutes before mixing.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Refresh with a little mayo, yogurt, or pickle juice if dry.
- To make gluten-free, swap macaroni for your favorite gluten-free pasta.
- Nutritional Information is just an estimate and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 367kcalCarbohydrates: 22.3gProtein: 22.1gFat: 21.3gSaturated Fat: 3.6gCholesterol: 15mgSodium: 327.9mgFiber: 1.6gSugar: 8.8g
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Tried This Dill Pickle Chicken Macaroni Salad recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this ultra-flavorful, easy dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
A fun pickley spin on a classic Southern recipe.