Savory Dill Pickle Chicken Salad

You know what’s great? When two of my favorite sandwich fillings join forces.

This creamy chicken salad takes a cue from deli-style dill pickles, bringing together tender shredded chicken with crunchy bits of cucumber’s tangy cousin. The combination just works – like they were meant to be together all along.

Every bite mixes the rich, creamy dressing with crisp pieces of celery and onion, while those chopped pickles add the perfect salty punch. It’s basically the best parts of a chicken sandwich and a pickle spear in one bowl.

It’s an easy lunch option that feels a little more special than your usual sandwich fare, perfect for meal prep or a quick weekday bite.

SAVE NOW

What Kind of Chicken Should I Use?

For chicken salad, you’ve got several good options when it comes to your cooked chicken. Rotisserie chicken from the grocery store is a super convenient choice and adds great flavor – just pull off the skin and shred away. If you’re cooking chicken yourself, boneless skinless chicken breasts work well when poached in water or broth until just cooked through. You could also use leftover grilled chicken breast, though you might want to trim away any heavily charred bits. Just make sure whatever chicken you use has cooled completely before mixing it into your salad, and try to shred it while it’s still slightly warm since it’s easier than shredding cold chicken.

SAVE NOW

Options for Substitutions

This chicken salad recipe is super adaptable – here are some easy swaps you can try:

• Shredded chicken: You can use canned chicken, rotisserie chicken, or even swap in canned tuna or chopped turkey if that’s what you have on hand.
• Greek yogurt: Not a fan of Greek yogurt? You can use all mayo instead, or try sour cream for a similar tangy taste. Just keep the total amount of creamy ingredients the same.
• Dill pickles: While dill pickles give this salad its signature taste, you could use cucumber for a fresher, less tangy version. Just know it’ll change the flavor profile quite a bit.
• Red onion: Sweet onion or green onions work great too. If you’re not big on raw onion, try shallots for a milder flavor.
• Fresh parsley: Out of fresh parsley? Use 1 teaspoon dried parsley instead, or skip it altogether.
• Dried herbs: If you have fresh dill or chives, use those instead! Use about 3 times the amount called for dried herbs when using fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pickle chicken salad is using warm chicken, which can make your mayo and yogurt separate and create an unpleasant texture – always let your shredded chicken cool completely before mixing with other ingredients. Another common error is not draining the pickles well enough, which can lead to a watery salad that won’t stay on your bread or crackers – pat them dry with paper towels before dicing. For the best flavor development, avoid serving this salad immediately after making it; instead, let it chill in the fridge for at least 2 hours (or overnight) to allow the flavors to meld together properly. If you’re meal prepping, store the chicken salad in an airtight container and give it a quick stir before serving, as some liquid separation might occur over time.

SAVE NOW

What to Serve With Dill Pickle Chicken Salad?

This tangy chicken salad is super flexible when it comes to serving options! While it’s great on buttery croissants or toasted bread, you can also pair it with some fresh veggie sides to make a complete meal. A handful of kettle-cooked potato chips adds the perfect salty crunch, while some fresh cucumber slices echo those pickle flavors in a lighter way. For a low-carb lunch, try serving it over a bed of crisp lettuce with cherry tomatoes, or stuff it into hollowed-out bell peppers for a fun presentation. If you’re hosting friends for lunch, set out some different breads and crackers so everyone can build their perfect sandwich.

Storage Instructions

Keep Fresh: This dill pickle chicken salad stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving since the liquid might separate a bit.

Make Ahead: You can prep this chicken salad a day before your gathering – it’s perfect for lunch boxes or picnics! If you’re making it ahead, you might want to add an extra splash of Greek yogurt or mayo just before serving to keep it nice and creamy.

Food Safety Tip: Since this contains mayo and yogurt, don’t leave it sitting out at room temperature for more than 2 hours. When packing for lunch or picnics, keep it in a cooler with ice packs to maintain freshness and safety.

 

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 35-45 g
• Carbohydrates: 30-40 g

Ingredients

For the salad:

• 1.5 cups shredded cooked chicken
• 1/4 cup minced red onion
• 2/3 cup diced dill pickles

For the dressing:

• 1 tsp dried chives
• 1 tbsp fresh parsley, chopped (for best flavor and aroma)
• 1/2 tsp dried dill
• 1 tsp Dijon mustard
• 2 tbsp sweet pickle relish
• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise (I prefer Hellmann’s mayonnaise for this recipe)

Step 1: Prepare the Chicken and Vegetables

Begin by placing the cooked and shredded chicken, finely chopped onions, and chopped pickles into a large bowl.

This will be the base of your chicken salad.

Step 2: Mix the Dressing Ingredients

In a separate bowl, whisk together the following ingredients: yogurt, mayonnaise, relish, mustard, chopped chives, dill, and a generous pinch of salt and pepper.

This creamy dressing will add flavor and bind your chicken salad ingredients together.

Step 3: Combine Salad Ingredients and Dressing

Add the prepared dressing to the bowl with the chicken, onions, and pickles.

Use a spoon or spatula to toss everything together until all ingredients are evenly coated.

Taste the mixture and add more salt and pepper if desired, to enhance the flavor.

Step 4: Serve and Enjoy

Your chicken salad is now ready to serve!

Enjoy it with toast, as a filling for sandwiches, with crackers, in lettuce cups, on top of a salad, or in any other way you like.

This dish offers versatile serving options to suit your preferences.