This Chicken Salad with Bread and Butter Pickles is creamy, crunchy, and just a little sweet — with pecans for extra texture and richness. Tender chicken is mixed with mayo, onion, chopped bread and butter pickles, and crunchy pecans for a nostalgic, deli‑style chicken salad that’s perfect for sandwiches, crackers, or lettuce wraps. It’s an easy make‑ahead lunch or light dinner that tastes even better the next day.
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Why you’ll love this chicken salad
- Sweet‑tangy flavor: Bread and butter pickles add a mild sweetness and gentle tang.
- Crunch in every bite: Onion, pickles, and toasted pecans create amazing texture.
- Meal‑prep friendly: Stays delicious for days.
- Simple ingredients: Mostly pantry staples.
Ingredients
For the chicken salad
- 2 cups cooked chicken, finely chopped or shredded (about 1 Large chicken breast, cooked)
- 1/2 cup mayonnaise (more to taste)
- 1/4 cup bread and butter pickles, finely chopped
- 1/4 cup sliced green onions (or chopped red onions)
- 1/3 cup chopped pecans, chopped
- Salt and black pepper, to taste
- 1/2 cup celery, finely diced (optional add in, but not pictured because our family doesn’t like it)
For serving
- Bread or croissants
- Lettuce leaves
- Crackers
- Extra pickle slices
How to make chicken salad with bread and butter pickles and pecans
- Prep the ingredients:
- Chop the chicken, onion, pecans, and pickles and add to a medium sized mixing bowl.
- Add the mayonnaise, salt, and pepper and fold everything together until well combined.
- Chill:
Refrigerate for at least 30 minutes. - Serve:
Spoon onto bread, wraps, or crackers.
Tips for the best chicken salad
- Toast the pecans: It deepens the flavor and keeps them crisp.
- Chop everything small: Helps the salad hold together.
- Taste after chilling: Cold food needs a seasoning check.
- Rotisserie shortcut: Works beautifully.
- Add celery (about 1/4 cups) if you like it.
Variations
- Extra‑crunchy: Add more pecans or sunflower seeds.
- Herby: Stir in dill, parsley, or chives.
- Spicy: Add cayenne or pickled jalapeños.
- Lighter: Swap part of the mayo for Greek yogurt.
How to store
- Fridge: Up to 3–4 days in an airtight container.
- Make ahead: Even better the next day.
How to serve
- On soft sandwich bread or croissants
- In lettuce cups
- Over greens
- With crackers and extra pickles.
If you’re looking to upgrade, a durable set of non‑slip mixing bowls like this one is perfect for everyday cooking, baking, and meal prep.
If you love easy, make‑ahead lunches like this Chicken Salad with Bread and Butter Pickles, you’ll also enjoy my Sweet Potato Cornbread. It’s a cozy, family‑friendly side that pairs perfectly with soups, salads, and weeknight meals. You can find the full recipe here: Sweet Potato Cornbread.
Make this Chicken Salad with Bread and Butter Pickles and come back to leave a star rating and comment.
PrintChicken Salad with Bread and Butter Pickles
Description
This creamy Chicken Salad with Bread and Butter Pickles is the perfect blend of sweet, tangy, and crunchy. Pecans add extra texture, making it an easy, flavorful lunch you can prep ahead for sandwiches, wraps, or quick meals
Ingredients
- 2 cups cubed cooked chicken breasts
- 2 green onions thinly sliced (or 1/4 cup red onion diced)
- 1/4 cup bread and butter pickles, chopped
- 1/3 cup pecans, chopped
- 1/2 cup mayonnaise
- salt and pepper to taste
Instructions
- Measure and chop all ingredients
- Add all ingredients into a medium sized bowl and mix well until combined.
- Refrigerate at least 30 minutes prior to serving. Serve cold on your choice of vessel and joy!
Notes
* You’ll notice that celery is left out of this recipe. This is due to our family’s personal preference. Definitely add in 1/4 cup or more of chopped celery if that is flavor you enjoy. You may want to increase the amount of mayonnaise if you make this addition.
