Introduction

Dill Pickle Chicken Salad is a refreshing twist on a classic favorite, combining tender chicken with tangy dill pickles and fresh herbs. It’s creamy, flavorful, and perfect for sandwiches, wraps, or a light lunch. This recipe is simple to make and sure to become a go-to in your kitchen.

A close-up image of a bowl filled with creamy chicken salad that has a thick, soft texture. The salad contains white shredded chicken mixed with chunks of green pickles and sprinkled with small green dill leaves throughout. The bowl is white with a rough brown rim and a silver fork with a yellow handle is placed inside the salad. Surrounding the bowl, there are round crackers light brown in color and several slices of red radishes on a white marbled surface. A white cloth with a blue stripe is partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded or chopped cooked chicken
1/2 cup fresh chopped dill
1/3 cup finely chopped red onion
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
3/4 cup diced dill pickles
4 tsp dill pickle juice
1 tsp dijon mustard
1 1/4 tsp kosher or sea salt
1/2 tsp ground pepper
1/2 tsp onion powder
1/2 tsp garlic powder

Instructions

Step 1: Shred the cooked chicken using a stand mixer with the paddle attachment, a hand mixer, or two forks until finely shredded.
Step 2: In a large bowl, combine the shredded chicken, fresh dill, red onion, mayonnaise, Greek yogurt, salt, pepper, diced dill pickles, pickle juice, dijon mustard, onion powder, and garlic powder.
Step 3: Mix all ingredients together thoroughly until fully combined.
Step 4: Taste the salad and adjust seasoning as needed by adding more salt, pepper, fresh dill, or dill pickles.
Step 5: Refrigerate in an airtight container for at least 1 hour to let the flavors meld, then serve. Stir well before serving or packing for lunch.

Tips & Variations

Use rotisserie chicken for convenience or poach chicken breasts if you prefer homemade cooked chicken.
Substitute plain Greek yogurt with sour cream for a richer flavor.
For extra crunch, add some chopped celery or toasted nuts.
Serve on your favorite bread, in lettuce wraps, or over a bed of greens for a low-carb option.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir to redistribute the dressing and flavors. This salad is best enjoyed cold and does not require reheating.

How to Serve

The image shows one slice of toasted brown bread topped with a creamy chicken salad mixed with small chunks of green pickles, bits of red onion, and fresh green dill sprinkled on top; the bread sits centered on a wooden board with a stack of light brown round crackers in the foreground on the left side and half a sliced radish with its white inside and pink edges on the right side; in the blurred background, there is a white bowl filled with more chicken salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken for this recipe?

Yes, canned chicken can be used in a pinch, but fresh cooked chicken or rotisserie chicken will provide better texture and flavor.

Is this recipe suitable for meal prepping?

Absolutely. Dill Pickle Chicken Salad keeps well in the fridge for several days, making it perfect for meal prepping lunches or snacks.

Dill Pickle Chicken Salad Recipe

Print Recipe

★★★★★

4.4 from 759 reviews

This Dill Pickle Chicken Salad is a tangy, creamy, and refreshing twist on traditional chicken salad. Packed with shredded chicken, fresh dill, crunchy dill pickles, and a delicious mix of mayonnaise and Greek yogurt, it offers a perfect balance of flavors and textures. Ideal for sandwiches, wraps, or served over greens, this easy-to-make recipe is perfect for quick meals and meal prepping.

Author: Dana
Prep Time: 10 minutes
Cook Time: 0 minutes (if using pre-cooked chicken)
Total Time: 1 hour 10 minutes (including chilling time)
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Chicken

4 cups shredded or chopped cooked chicken (rotisserie chicken recommended or cooked chicken breasts)

Herbs & Vegetables

1/2 cup fresh chopped dill
1/3 cup finely chopped red onion
3/4 cup diced dill pickles

Dressings & Seasonings

1/2 cup mayonnaise
1/2 cup plain Greek yogurt
4 tsp dill pickle juice
1 tsp dijon mustard
1 1/4 tsp kosher or sea salt
1/2 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp garlic powder

Instructions

Shred the Chicken: Use a stand mixer with the paddle attachment or a hand mixer to shred the cooked chicken easily. Alternatively, shred with two forks if preferred.
Mix Ingredients: In a large bowl, combine the shredded chicken, fresh chopped dill, finely chopped red onion, mayonnaise, plain Greek yogurt, salt, pepper, diced dill pickles, dill pickle juice, dijon mustard, onion powder, and garlic powder. Stir well until fully combined.
Adjust Seasoning: Taste the chicken salad and adjust the seasoning as needed by adding more salt, pepper, fresh dill, or dill pickles according to your preference.
Chill the Salad: Transfer the salad to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve or Store: Serve chilled or keep refrigerated in meal prep containers for up to 4 days. Stir the salad well before serving or packing for lunch to redistribute the flavors and dressing.

Notes

For cooking chicken breasts specifically for this recipe, poach or bake them until cooked through, then shred.
Using a stand mixer to shred chicken saves time and effort compared to shredding manually with forks.
Dill pickle juice enhances the tang and adds moisture to the salad.
This salad can be served as a sandwich filling, wrap, or over a bed of greens.
Store leftovers in an airtight container and consume within 4 days for best quality.

Keywords: Dill Pickle Chicken Salad, chicken salad recipe, creamy chicken salad, easy chicken salad, rotisserie chicken salad, Greek yogurt chicken salad