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Chopped dill pickle salad with crisp romaine, pickles, red onion, cheddar cheese, and creamy dill dressing.

Dill Pickle Chopped Salad with Creamy Pickle Ranch Dressing

Dill pickle chopped salad is loaded with crisp veggies, tangy pickles, sharp cheddar, and creamy pickle ranch dressing for a fresh, crunchy salad that's anything but boring.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Servings

Ingredients

For the Salad

  • 1 large head romaine lettuce finely chopped
  • 2 cups shredded green cabbage
  • 1 cup dill pickles chopped
  • 1 cup sharp cheddar cheese shredded
  • ¼ cup red onion thinly sliced
  • 2 tbsp fresh dill chopped
  • ¾ cup dill pickle kettle chips crushed
  • ½ cup crispy fried onions

Optional Add Ins

  • chopped cooked bacon
  • diced grilled chicken

For the Creamy Pickle Ranch Dressing

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup dill pickle juice
  • ⅓ cup finely chopped dill pickles
  • 2 tbsp homemade ranch seasoning
  • 1 tbsp fresh dill finely chopped
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 1-2 tbsp milk if needed

Instructions

  • In a medium bowl, whisk together the mayonnaise, sour cream, pickle juice, chopped pickles, ranch seasoning, fresh dill, garlic powder, and black pepper until smooth. If needed, whisk in a little milk to reach your desired consistency.
    glass bowl of homemade creamy ranch dressing.
  • Add the chopped romaine, cabbage, dill pickles, cheddar cheese, red onion, and fresh dill to a large serving bowl.
    Chopped dill pickle salad with romaine lettuce, green cabbage, cheddar cheese, red onion, and dill pickles in a white bowl.
  • Pour the dressing over the salad and toss until everything is evenly coated.
    Chopped dill pickle salad with romaine lettuce, cheddar cheese, red onion, dill pickles, crispy onions, fresh dill and drizzled with a creamy pickle ranch dressing.
  • Sprinkle the crushed dill pickle kettle chips and crispy fried onions over the salad just before serving to keep them crunchy.
    Chopped dill pickle salad with romaine lettuce, cheddar cheese, red onion, dill pickles, crispy onions, and fresh dill in a bowl with two forks.
    • Serve immediately, or add grilled chicken or bacon to make it a heartier meal.

Notes

Use refrigerated deli-style dill pickles for the best crunch and the freshest pickle flavour.
Dry the lettuce thoroughly before assembling the salad to help the dressing cling and keep everything crisp.
Add the chips and crispy fried onions just before serving so they stay crunchy instead of softening in the dressing.
Want to perfect the dressing? Visit my dill pickle ranch dressing post for extra tips, substitutions, and step-by-step instructions.
Store the salad and dressing separately whenever possible. The dressing will keep in the refrigerator for up to 5 days.

Nutrition

Serving: 1Serving | Calories: 434kcal | Carbohydrates: 11g | Protein: 9g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1046mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1242IU | Vitamin C: 15mg | Calcium: 281mg | Iron: 1mg
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