Dill Pickle Chicken Salad
This dill pickle chicken salad is creamy, crunchy, tangy, and packed with protein for the ultimate satisfying lunch. Juicy chicken, crisp dill pickles, fresh herbs, and a bright creamy dressing come together in under 20 minutes for a meal prep-friendly recipe that tastes even better after chilling.
Equipment
- Large mixing bowl
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing spoon
Ingredients
Chicken Salad
- 3 cups cooked chicken breast, shredded or chopped
- 1 cup dill pickles, chopped
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 2 tablespoons pickle juice
- 2 tablespoons fresh dill, chopped
- 1/4 cup celery, diced
- 2 tablespoons red onion, finely diced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, and fresh dill until smooth and creamy.
- Add the shredded chicken, chopped dill pickles, celery, and finely diced red onion to the bowl.
- Fold everything together gently until the chicken is evenly coated with the dressing.
- Season with salt and black pepper to taste. Adjust pickle juice if you prefer extra tanginess.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop fully.
- Serve chilled in sandwiches, wraps, lettuce cups, with crackers, or straight from the fridge for an easy high-protein meal.
Notes
Fresh dill dramatically improves the flavor and brightness of this chicken salad compared to dried dill.
Pat the pickles dry before chopping to prevent excess moisture from watering down the dressing.
Rotisserie chicken works especially well because it stays juicy and flavorful after chilling.
For extra crunch, stir in additional chopped pickles right before serving.
You can lighten the recipe by replacing all or part of the mayonnaise with extra Greek yogurt.