Dill Pickle Chicken Salad

This Dill Pickle Chicken Salad is the ultimate fusion of creamy chicken salad and tangy deli pickles. It is a refreshing, savory, and incredibly easy lunch option that comes together in minutes for a satisfying meal. Whether you are meal prepping for the week or looking for a quick sandwich filling, this recipe delivers a perfect crunch in every bite.

Why You Will Love This Recipe

There are so many reasons to keep this Dill Pickle Chicken Salad in your weekly rotation. First, it is incredibly quick to prepare, taking only 10 to 15 minutes from start to finish. By using a mix of Greek yogurt and mayonnaise, you get a healthier twist that cuts down on calories while increasing protein without sacrificing that classic creamy texture. Additionally, this is a make-ahead friendly dish; the flavors actually deepen and improve as they meld together in the refrigerator. Finally, the combination of fresh herbs, Dijon mustard, and tangy pickles creates a zesty flavor profile that is anything but boring.

Ingredients

• 1.5 cups shredded cooked chicken
• 1/4 cup minced red onion
• 2/3 cup diced dill pickles
• 1 tsp dried chives
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried dill
• 1 tsp Dijon mustard
• 2 tbsp sweet pickle relish
• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise

Step-by-Step Instructions

1. Prepare the Chicken and Vegetables: Begin by placing the cooked and shredded chicken, finely chopped red onions, and diced dill pickles into a large mixing bowl. This serves as the hearty base for your salad.
2. Mix the Dressing Ingredients: In a separate small bowl, whisk together the Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, dried chives, dried dill, and a generous pinch of salt and pepper. This creamy dressing binds the ingredients and provides the signature tangy flavor.
3. Combine Salad Ingredients and Dressing: Pour the prepared dressing over the bowl containing the chicken, onions, and pickles. Use a spoon or spatula to toss everything together until every ingredient is evenly coated. Taste the mixture and adjust the seasoning with more salt and pepper if desired.
4. Serve and Enjoy: Your chicken salad is now ready to be served immediately or chilled for later. Enjoy it on toasted bread, in lettuce cups, or with your favorite crackers.

Expert Tips / Pro Tips

To achieve the best results with your Dill Pickle Chicken Salad, always ensure your chicken has cooled completely before mixing. Using warm chicken can cause the mayonnaise and yogurt to separate, resulting in an unappealing oily texture. Another professional tip is to thoroughly drain your pickles and even pat them dry with a paper towel before dicing; this prevents excess moisture from making the salad watery. For the most developed flavor, let the salad chill in the refrigerator for at least two hours before serving. This allows the herbs and pickle juice to fully infuse the chicken.

Variations & Substitutions

This recipe is highly adaptable based on what you have in your pantry. If you do not have shredded chicken breasts, you can easily substitute rotisserie chicken, canned chicken, or even canned tuna. For those who prefer a different creamy base, you can use all mayonnaise instead of the yogurt blend, or try sour cream for a similar tang. If red onions are too sharp for your palate, try using green onions or mild shallots. If you happen to have fresh dill on hand, you can substitute the dried dill by using three times the amount (about 1.5 teaspoons) for a burst of fresh herbal flavor.

Serving Suggestions

The versatility of Dill Pickle Chicken Salad makes it perfect for various meal styles. For a classic lunch, serve it on buttery croissants or thick slices of toasted sourdough. If you are looking for a low-carb option, scoop the salad into hollowed-out bell peppers or large Romaine lettuce leaves. It also pairs beautifully with a side of salty kettle-cooked potato chips or fresh cucumber slices to emphasize the pickle theme. For gatherings, consider serving it in a bowl surrounded by an assortment of crackers and pita bread for an easy appetizer.

Storage, Freezing & Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Because the liquid may settle slightly over time, give the salad a quick stir before serving to redistribute the dressing.
Freezing: Freezing is not recommended for this recipe. The mayonnaise and Greek yogurt base will likely break and change texture upon thawing, resulting in a grainy or watery consistency.
Safety: Because this recipe contains dairy and egg-based products, do not leave it at room temperature for more than 2 hours. If taking it on a picnic, ensure it is stored in a cooler with ice packs.

Nutrition Information

Dill Pickle Chicken Salad

This Dill Pickle Chicken Salad is the ultimate fusion of creamy chicken salad and tangy deli pickles. It is a refreshing, savory, and incredibly easy lunch option that comes together in minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Lunch

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

  

• 1.5 cups shredded cooked chicken
• 1/4 cup minced red onion
• 2/3 cup diced dill pickles
• 1 tsp dried chives
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried dill
• 1 tsp Dijon mustard
• 2 tbsp sweet pickle relish
• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise

Method

 

1. Begin by placing the cooked and shredded chicken, finely chopped red onions, and diced dill pickles into a large mixing bowl.
2. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, dried chives, dried dill, and a generous pinch of salt and pepper.
3. Pour the prepared dressing over the bowl containing the chicken, onions, and pickles. Use a spoon or spatula to toss everything together until every ingredient is evenly coated. Taste and adjust seasoning with salt and pepper if desired.
4. Serve immediately or chill for later. Enjoy on toasted bread, in lettuce cups, or with crackers.

Notes

Ensure your chicken has cooled completely before mixing to prevent the dressing from separating. For the best developed flavor, let the salad chill in the refrigerator for at least two hours before serving.

FAQ