I absolutely love this Dill Pickle Chicken Salad Recipe because it brings together that perfect tangy crunch with creamy, savory chicken in a way that feels both refreshing and comforting. Whether you’re packing lunch for work or whipping up a quick dinner, this salad comes together in a flash and never fails to hit the spot. You’ll find that the dill pickles add an unexpected zing that takes the usual chicken salad to a whole new level.
When I first tried this recipe, I was blown away by how easy it was to balance the bold flavors without much fuss. It’s perfect for hot summer days or whenever you want a salad that feels vibrant and satisfying. Plus, it’s flexible—you can customize the crunch and herbs to your liking, making this Dill Pickle Chicken Salad Recipe one you’ll want to come back to again and again.
Why You’ll Love This Recipe
- Quick and Easy: This salad comes together in just 15 minutes, great for busy days or last-minute meals.
- Unique Flavor Twist: Dill pickles and pickle brine create an irresistible tang that sets it apart from classic chicken salad.
- Healthy and Protein-Packed: Using Greek yogurt instead of mayo keeps it light while still creamy and full of protein.
- Versatile Serving Options: Perfect on lettuce leaves, bread, croissants, or even as a dip for crackers.
Ingredients You’ll Need
Every ingredient here plays a role in creating that delicious balance of creamy, tangy, fresh, and savory. When shopping, pick crisp celery and fresh parsley or chives for the best texture and flavor.
- Cooked boneless skinless chicken breasts: I prefer using shredded chicken for the best salad texture—it soaks up the flavors perfectly.
- Plain Greek yogurt: This keeps the salad creamy without the heaviness of mayo, and I like nonfat for a lighter dish.
- Dill pickles (chips or spears): The crunchy, tangy pickles are the star here—choose your favorite kind to adjust the intensity.
- Celery stalks: Adds that fresh crunch that complements the creamy texture of the salad.
- Red onion: Finely chopped for a gentle onion kick without overpowering the salad.
- Pickle brine: Don’t skip this! It adds an extra punch of tang and ties all flavors together.
- Honey: Just a touch balances the acidity and round out the flavors.
- Kosher salt: Enhances all the ingredients; you can adjust to taste.
- Dried dill: This herb is what makes this salad unmistakably “dill pickle” flavored.
- Ground black pepper: A subtle spice that brings everything to life.
- Fresh parsley or chives: I love how fresh herbs add a pop of color and freshness at the end.
Variations
I love making this recipe my own depending on what I have on hand or the mood I’m in. Feel free to swap or add ingredients to suit your tastes—you’ll be surprised how versatile this salad is!
- Make it Spicy: I sometimes add a pinch of cayenne pepper or diced jalapeños for a little heat that balances the tang.
- Avocado Boost: Diced avocado folded in adds creaminess and makes the salad even more nourishing.
- Herb swaps: If you run out of dill or parsley, fresh tarragon or basil make great alternatives that freshen the flavor.
- Swap Greek Yogurt: For a dairy-free version, plain vegan yogurt works well, though the texture is slightly different.
How to Make Dill Pickle Chicken Salad Recipe
Step 1: Prep the Chicken and Veggies
If you’re using leftover chicken or store-bought rotisserie, shred or dice it into bite-sized pieces to make sure every spoonful gets a little chicken goodness. Next, dice your celery and finely chop the red onion so they blend seamlessly but still add some crunch and bite. I like to keep the pickle pieces chunky enough to enjoy their snap but small enough to mix well with everything else.
Step 2: Mix the Dressing and Combine
In a large bowl, stir together the Greek yogurt, pickle brine, honey, salt, dried dill, and black pepper. This dressing is simple but packed with flavor, so taste as you go—sometimes I add a tiny extra drizzle of pickle brine for that punchy zest. Once the dressing is ready, toss in the chicken, pickles, celery, and onion. Gently mix until everything is well coated and evenly combined.
Step 3: Finish with Fresh Herbs and Seasoning
Finally, sprinkle in fresh chopped parsley or chives, and give the salad one last gentle stir. Set it aside for a few minutes if you have time; this helps the flavors marry beautifully. Then taste again and adjust salt or pepper as needed before serving.
Pro Tips for Making Dill Pickle Chicken Salad Recipe
- Use Good Quality Pickles: The flavor of your pickles really shines here, so pick a brand or type you love for the best results.
- Don’t Skip the Pickle Brine: It’s the secret ingredient that elevates this salad from good to unforgettable.
- Combine Ingredients Gently: Mixing with a gentle hand keeps your chicken tender and your salad from getting mushy.
- Make It Ahead: I prepare this salad a few hours before serving to let flavors meld, just remember to check seasoning before serving.
How to Serve Dill Pickle Chicken Salad Recipe
Garnishes
I love topping my dill pickle chicken salad with an extra sprinkle of fresh herbs—parsley or chives work beautifully. Sometimes I add a few thin slices of fresh cucumber or even a dusting of smoked paprika for a subtle smoky touch. These little details might seem small, but they really make the dish feel special.
Side Dishes
I usually serve this salad alongside a simple green salad with vinaigrette or some roasted sweet potatoes for a satisfying meal. It also shines with a side of crunchy pickles and homemade kettle chips if you want a fun and casual lunch setup.
Creative Ways to Present
For parties, I like spooning the salad into butter lettuce leaves for pretty little cups—easy for guests to grab and eat. Another favorite is to pile it high on toasted croissants or rye bread for a fancier sandwich presentation. These simple tweaks make this humble chicken salad feel feast-worthy.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well when refrigerated in an airtight container for 3 to 4 days. I always give the salad a good stir before serving again and freshen it up with an extra squeeze of pickle brine if it tastes a bit dull. This simple step helps revive all those bright flavors.
Freezing
Because of the fresh ingredients and yogurt, I don’t recommend freezing this salad—it tends to separate and lose its appealing texture. Instead, I recommend making just the amount you plan to eat within a few days.
Reheating
This salad is best served cold or at room temperature. If you want to warm it up, I’d recommend removing the salad from the fridge about 20 minutes before serving rather than reheating, to preserve the creamy texture and fresh flavors.
FAQs
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Can I use rotisserie chicken for this Dill Pickle Chicken Salad Recipe?
Absolutely! Rotisserie chicken works brilliantly here and is a huge time saver. Just shred the cooked meat and you’re good to go.
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Is Greek yogurt interchangeable with mayonnaise?
You can substitute mayo for Greek yogurt if you prefer a richer, creamier texture, but Greek yogurt keeps it lighter and adds a slight tang that pairs well with the dill and pickles.
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How long does Dill Pickle Chicken Salad last in the fridge?
Stored airtight, it lasts about 3 to 4 days. Be sure to stir and taste before eating again to refresh the flavors.
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Can I make this salad ahead of time for a picnic?
Definitely! Making it a few hours ahead lets the flavors meld nicely. Just keep it chilled until ready to serve.
Final Thoughts
This Dill Pickle Chicken Salad Recipe has become one of my go-to dishes because it’s not only delicious and easy but also brings that special tangy punch I crave. I know you’ll enjoy how simple it is to make and how impressively it elevates your lunch or dinner table. Give it a try—you might just find it becoming a new family favorite, like it did for mine!
Print
Dill Pickle Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A tangy and refreshing Dill Pickle Chicken Salad combining tender shredded chicken, creamy Greek yogurt, crunchy dill pickles, and fresh herbs. Perfect for a light lunch served in lettuce cups, on toast, croissants, or alongside crackers.
Ingredients
Salad Ingredients
- 2 cups shredded or diced cooked boneless skinless chicken breasts (about 2 small/medium breasts)
- 2/3 cup plain Greek yogurt (nonfat preferred)
- 2/3 cup chopped dill pickles (chips, spears, or preferred style)
- 2 medium stalks celery, diced (scant 1 cup)
- 1/4 cup finely chopped red onion
- 2 tablespoons pickle brine
- 2 teaspoons honey
- 1/2 teaspoon kosher salt, plus additional to taste
- 1/2 teaspoon dried dill
- 1/4 teaspoon ground black pepper, plus additional to taste
- 2 tablespoons chopped fresh parsley or chives
Serving Suggestions
- Butter lettuce leaves
- Whole-grain bread
- Croissants
- Crackers
Instructions
- Combine Ingredients: In a large bowl, add the shredded or diced cooked chicken, plain Greek yogurt, chopped dill pickles, diced celery, finely chopped red onion, pickle brine, honey, kosher salt, dried dill, ground black pepper, and chopped fresh parsley or chives.
- Mix Thoroughly: Stir all ingredients together well until everything is evenly combined, ensuring the chicken is coated with the creamy yogurt and all flavors meld together.
- Taste and Adjust Seasoning: Sample the salad and add more salt, pepper, or honey if needed to suit your taste preferences.
- Serve: Serve the dill pickle chicken salad chilled or at room temperature as lettuce cups, spread over toast, inside croissants, or as a dip with crackers—whichever way you prefer.
Notes
- TO STORE: Refrigerate leftovers for 3 to 4 days. Before serving again, restir and adjust seasoning as needed to freshen the flavors.
- Nutrition facts are calculated based on one-third of the salad, which yields 3 medium servings when accompanied by toast or greens. Without sides, expect closer to 2 servings depending on appetite.
Nutrition
- Serving Size: Approximately 1 cup (1/3 of recipe)
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
