Toasty Hawaiian roll sliders piled with tangy dill pickle chicken salad and crisp lettuce, cut into squares. The best easy, make-ahead, portable lunch for the beach or a picnic.
Why You’ll Love These Dill Pickle Chicken Sliders
These dill pickle chicken sliders are my favorite easy lunch to pack up and take to the beach. They start with a whole pack of soft, toasty Hawaiian rolls, piled with my viral dill pickle chicken salad and crisp lettuce, then cut into perfect little squares. They are tangy, creamy, and completely irresistible, and they come together in minutes.
The best part is how portable they are. You build the sliders in the roll pack, cut them into squares, slide them back into the bag, and tuck the whole thing into a cooler bag. No plates, no mess, just grab and go. They are the ultimate make-ahead lunch for a beach day, a picnic, or a pool hang.
That dill pickle flavor is what makes these dill pickle chicken sliders so crave-worthy. The tangy, briny chicken salad against the sweet Hawaiian rolls and cool, crisp lettuce is the kind of combination that has everyone reaching for seconds.
The Best Make-Ahead Beach Lunch
If you are anything like me, you want a beach lunch that travels well and does not turn into a soggy mess by the time you are hungry. These dill pickle chicken sliders are exactly that. Toasting the rolls first and layering the lettuce on both sides of the chicken salad creates a barrier that keeps everything sturdy and fresh, even after a little time in the cooler.
Because you assemble the whole pack at once and cut it into squares, you get a dozen sliders with almost no effort. Pack them back in the bag, keep them cold, and you have a crowd-friendly lunch ready to pull out whenever hunger hits at the beach.
What You Need to Make Dill Pickle Chicken Sliders
The full list with substitutions is in the ingredients section below, but here is the gist: a pack of Hawaiian rolls, olive oil for toasting, a batch of my dill pickle chicken salad, and some lettuce. A few extra pickles never hurt either. That is really all it takes.
How to Make Dill Pickle Chicken Sliders
These come together in just a few simple steps. First, preheat your oven to 400 degrees Fahrenheit. Keeping the rolls connected as a slab, slice the whole pack in half horizontally, so you have a top and bottom layer.
Place both halves cut side up on a baking sheet, drizzle with a little olive oil, and bake for about 8 minutes, until the rolls are golden and toasty. Toasting is a key step, since it gives the sliders structure and keeps them from going soggy.
Once the rolls come out of the oven, layer 3 lettuce leaves over the bottom. Add about 9 scoops of the dill pickle chicken salad, spreading it into an even layer, then top with more lettuce. That second layer of lettuce is what keeps the top rolls crisp.
Close the sliders with the top half of the rolls and cut the whole thing into squares along the roll lines. Your dill pickle chicken sliders are ready to serve right away, or to pack up for later.
How to Pack Dill Pickle Chicken Sliders for the Beach
This is my favorite little trick. Once you have cut the sliders into squares, slide them right back into the original Hawaiian roll bag. It holds them together perfectly, keeps them from drying out, and makes zero mess to clean up.
Then tuck the bag into a cooler bag with an ice pack to keep everything cold and fresh until you are ready to eat. When lunchtime hits at the beach, you just pull out the bag and hand them around. It could not be easier, and these dill pickle chicken sliders always disappear fast.
Tips for the Best Dill Pickle Chicken Sliders
Toast the rolls first. It gives them structure and keeps the sliders from getting soggy.
Layer lettuce on both the bottom and the top, which creates a barrier between the chicken salad and the bread.
Make the chicken salad ahead of time so assembly takes just a few minutes.
Keep them cold in a cooler bag with an ice pack, especially on hot beach days.
Cut cleanly along the roll lines with a serrated knife for neat little squares.
What to Serve With Dill Pickle Chicken Sliders
These dill pickle chicken sliders are a full handheld lunch, but they are even better as part of a beach or picnic spread. Serve them with chips, fresh fruit, veggie sticks, and plenty of cold drinks. They also pair perfectly with more pickle-forward snacks and easy finger foods for a fun, casual crowd.
These sliders are made for making ahead. You can prep the dill pickle chicken salad up to a few days in advance and keep it in the fridge, so all you have to do is toast the rolls and assemble when you are ready to go.
Assembled sliders are best eaten the same day, ideally within a few hours, especially if they have been in a cooler. Keep them cold until serving. If you have leftovers, store them in an airtight container in the fridge and enjoy them within a day, knowing the rolls will soften a bit over time.
FAQ
What are dill pickle chicken sliders?
Dill pickle chicken sliders are little sandwiches made with toasted Hawaiian rolls, crisp lettuce, and a tangy dill pickle chicken salad, then cut into squares. They are an easy, portable, make-ahead lunch that is perfect for the beach or a picnic.
How do I keep the sliders from getting soggy?
Toast the rolls first and layer lettuce on both sides of the chicken salad. The toasting and the lettuce barrier keep the bread sturdy, even after time in a cooler.
Can I make dill pickle chicken sliders ahead of time?
Yes. Make the chicken salad ahead, then assemble the sliders the morning you want them. Pack them back in the roll bag, keep them cold in a cooler, and they are ready whenever you are.
What chicken salad should I use?
I use my viral dill pickle chicken salad for that signature tangy flavor, but any chicken salad you love will work, including buffalo or apple date.
How many sliders does one pack of rolls make?
A standard pack of 12 Hawaiian rolls makes 12 sliders, perfect for feeding a group or packing up extras for the cooler.
How To Make Dill Pickle Chicken Sliders (Easy Beach Lunch)
The Ingredients
INGREDIENTS + SUBSTITUTES
1 pack (12) Hawaiian rolls — soft and slightly sweet, perfect for sliders. Sub: any slider buns or soft dinner rolls.
2 tbsp olive oil, for drizzling — helps the rolls toast up golden. Sub: melted butter.
1 batch dill pickle chicken salad — my viral pickle dip turned chicken salad, about 9 scoops. Sub: any chicken salad you love.
6 lettuce leaves — romaine or butter lettuce. They also keep the rolls from getting soggy.
Extra pickles (optional) — for even more dill pickle crunch.
For the Dill Pickle Chicken Salad
Here is everything that goes into the filling, my viral dill pickle chicken salad, so you have it all in one place. Just stir it together, and head to the full recipe for more detail.
3 cups rotisserie shredded chicken
2 cups diced pickles (I use Grillo’s)
6 green onions, finely diced
1 jalapeno, diced (optional, for spice)
1 cup shredded cheddar cheese
1 heaping cup Greek yogurt
1 tbsp ranch seasoning
1/3 cup pickle juice from the jar
Variations to try
Add cheese: a layer of cheddar or havarti between the rolls and chicken salad.
Add crunch: extra diced pickles or thin cucumber slices.
Make it spicy: a drizzle of hot sauce or a few pickled jalapenos.
Swap the salad: use any of my chicken salads, like buffalo or apple date.
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What You Need
The Steps
Make the dill pickle chicken salad: in a large bowl, stir together the shredded chicken, diced pickles, green onions, jalapeno, cheddar, Greek yogurt, ranch seasoning, and pickle juice until well combined.
Preheat the oven to 400F.
Keeping the rolls connected as a slab, slice the whole pack in half horizontally.
Place the bottom half cut side up on a baking sheet, drizzle with olive oil, and bake 8 minutes until toasty.
Layer 3 lettuce leaves over the toasted bottom rolls.
Add about 9 scoops of the dill pickle chicken salad in an even layer, then top with more lettuce.
Close with the top half of the rolls and cut into squares along the roll lines.
To take them to go, slide the squares back into the roll bag and pack in a cooler bag with an ice pack.
Recipe Tips
Toast the rolls and layer lettuce on both sides of the chicken salad to keep the sliders from getting soggy. Make the dill pickle chicken salad ahead so assembly takes minutes. Best eaten the same day; keep cold in a cooler.
These dill pickle chicken sliders are my go-to easy lunch for the beach: toasty Hawaiian rolls piled with tangy dill pickle chicken salad and crisp lettuce, then cut into perfect little squares. They are make-ahead, portable, and completely irresistible, and you can pack the whole pack right back in the bag to go.
The Best Dill Pickle Chicken Sliders for the Beach
Make the dill pickle chicken salad: in a large bowl, stir together the shredded chicken, diced pickles, green onions, jalapeno, cheddar, Greek yogurt, ranch seasoning, and pickle juice until well combined.
Preheat the oven to 400F.
Keeping the rolls connected as a slab, slice the whole pack in half horizontally.
Place the bottom half cut side up on a baking sheet, drizzle with olive oil, and bake 8 minutes until toasty.
Layer 3 lettuce leaves over the toasted bottom rolls.
Add about 9 scoops of the dill pickle chicken salad in an even layer, then top with more lettuce.
Close with the top half of the rolls and cut into squares along the roll lines.
To take them to go, slide the squares back into the roll bag and pack in a cooler bag with an ice pack.
Notes
Toast the rolls and layer lettuce on both sides of the chicken salad to keep the sliders from getting soggy. Make the dill pickle chicken salad ahead so assembly takes minutes. Best eaten the same day; keep cold in a cooler.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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