I absolutely love this Dill Pickle Chicken Salad Recipe because it’s one of those game-changer dishes that feels fresh, tangy, and perfectly creamy all at once. When I first tried it, the pickle brine and chopped dill pickles gave it an unexpected punch that really wakes up your taste buds, making it a favorite for lunch or a casual dinner. You’ll find that it’s super versatile—you can scoop it up with crackers, pile it on toast, or wrap it in lettuce leaves for a light, satisfying meal.
What makes this Dill Pickle Chicken Salad Recipe stand out is its simplicity and speed—you can whip it up in about 15 minutes with ingredients you probably already have. Plus, it stores like a charm, so it’s perfect for meal prepping or a quick snack attack during the week. Trust me, once you get the balance of tangy, sweet, and savory just right, it’s hard to go back to your usual chicken salad!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 15 minutes with minimal prep, perfect for busy days.
- Burst of Flavor: The dill and pickle brine add a unique tang that makes this chicken salad pop.
- Versatile Serving Options: Great on bread, in lettuce cups, or as a dip, so you can mix it up.
- Healthy Ingredients: Uses Greek yogurt instead of mayo, making it lighter but still creamy.
Ingredients You’ll Need
These ingredients combine to create a balance of creamy, tangy, and crunchy textures that bring the Dill Pickle Chicken Salad Recipe to life. I like to use plain Greek yogurt for that creamy base without excess fat and tangy crunch from pickles and celery.
- Cooked boneless skinless chicken breasts: Use shredded or diced, and I often use leftovers or rotisserie chicken for convenience.
- Plain Greek yogurt: I prefer nonfat for a lighter option, but a full-fat Greek yogurt will add richness.
- Dill pickles: Chop your favorite style—chips, spears, or slices—whatever dill flavor you love.
- Celery stalks: Adds a crisp crunch that brightens up the texture.
- Red onion: Finely chopped for a mild onion flavor without overpowering the salad.
- Pickle brine: This is the secret ingredient that amps up the tang—it’s worth adding even a little splash.
- Honey: Adds a subtle sweetness to balance the sourness of the pickles and brine.
- Kosher salt: Essential for seasoning—start with ½ teaspoon and adjust to taste.
- Dried dill: Enhances the pickle flavor and gives the salad extra freshness.
- Ground black pepper: Adds subtle heat and depth.
- Fresh parsley or chives: I love chopping these fresh herbs right before mixing for a pop of color and freshness.
Variations
I love customizing this Dill Pickle Chicken Salad Recipe depending on what I have on hand or the mood I’m in—it’s easy to give it a personal twist that makes it your own. Feel free to experiment with different add-ins or swap ingredients to suit your dietary preferences.
- Add crunch: I sometimes toss in chopped walnuts or pecans for a nutty flavor and extra texture that my family goes crazy for.
- Dressing tweak: Swap the Greek yogurt for mayo or half mayo and half yogurt for an ultra-creamy version.
- Spice it up: Adding a dash of smoked paprika or cayenne pepper can give it a subtle smoky or spicy kick I discovered recently.
- Fresh herbs: Sometimes I swap parsley for dill or add fresh chives to amplify that pickle-inspired herbal note.
- Protein swap: Try this with turkey or ham for a different twist when you’re out of chicken.
How to Make Dill Pickle Chicken Salad Recipe
Step 1: Combine All Ingredients in a Large Bowl
Start by adding your shredded or diced cooked chicken to a roomy mixing bowl—this lets you toss everything without making a mess. Add the Greek yogurt, chopped dill pickles, diced celery, finely chopped red onion, pickle brine, honey, kosher salt, dried dill, black pepper, and fresh parsley or chives. Stir everything together gently but thoroughly so each bite carries a bit of all that wonderful flavor. I like to use a silicone spatula for this step because it scrapes the bowl clean and evenly mixes without breaking up the chicken too much.
Step 2: Taste and Adjust Seasoning
After your initial mix, taste the salad and decide if it needs a bit more salt, pepper, or honey. The pickle brine you used may vary in saltiness and tang, so adjusting to your own preference is key here. This is a step I never skip—taking time to tweak seasoning truly makes the difference between good and amazing. If it feels too thick, a little more pickle brine or a splash of water can lighten it up.
Step 3: Chill or Serve Immediately
This salad tastes great right away, but I’ve found letting it chill for 30 minutes in the fridge really helps the flavors marry and intensify. If you’re short on time, digging right in is still totally satisfying. Just remember, the longer it sits, the better the dill and pickle flavors develop.
Pro Tips for Making Dill Pickle Chicken Salad Recipe
- Use Rotisserie Chicken: When I’m short on time, I skip cooking chicken and grab a rotisserie for perfectly cooked, juicy meat.
- Balance the Brine: Pickle brine can be salty, so add it slowly and taste as you go to avoid overpowering the salad.
- Fresh Herbs Make a Difference: Adding freshly chopped parsley or chives at the end brightens the whole dish with their fresh aroma.
- Don’t Overmix: Mix just enough to coat the chicken so the chunks stay intact and the salad keeps a nice texture.
How to Serve Dill Pickle Chicken Salad Recipe
Garnishes
I like to top this chicken salad with a few extra slices of dill pickle or a sprinkle of fresh chives for a bit of crunch and color. Sometimes, a wedge of lemon on the side is perfect to add a bright squeeze that really awakens the flavors just before eating.
Side Dishes
My go-to sides with Dill Pickle Chicken Salad Recipe are simple but tasty. A crisp green salad dressed with olive oil and lemon pairs beautifully, as does some crunchy cucumber slices or sweet cherry tomatoes. If you want more heartiness, whole-grain crackers or crusty bread rounds it out nicely.
Creative Ways to Present
For gatherings or when I want to impress guests, I serve this salad in butter lettuce cups topped with fresh dill sprigs. Another fun idea is to build mini slider sandwiches on small croissants or buns, which always disappear fast at parties. I even once served it as a colorful layered dip in a glass dish with fresh veggies around for dipping—so easy and it looks beautiful!
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store the Dill Pickle Chicken Salad Recipe in an airtight container in the fridge, and it keeps wonderfully for 3 to 4 days. I always give it a gentle stir before serving again, and sometimes I freshen it up with a little extra pickle brine or chopped herbs if it seems a bit muted.
Freezing
I generally avoid freezing this chicken salad because the texture of the yogurt and pickles changes after thawing—it can get watery and lose its fresh crunch. If you want to prep in advance, I recommend preparing just the chicken and pickle mix and adding the yogurt and fresh ingredients after thawing.
Reheating
This salad is best enjoyed cold or at room temperature, so I don’t recommend reheating. Instead, just let it sit out for about 10 minutes after pulling from the fridge to take the chill off before serving—it really lets the flavors open up nicely.
FAQs
-
Can I make this Dill Pickle Chicken Salad Recipe dairy-free?
Absolutely! You can substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or a mayo-based dressing to keep it creamy while staying dairy-free.
-
How can I make this salad more filling?
Adding chopped hard-boiled eggs or avocado can bulk it up nicely, plus some nuts or seeds for extra texture and protein.
-
Can I use fresh dill instead of dried?
Yes! Fresh dill works beautifully and gives a brighter, more vibrant flavor—just use about 1 tablespoon chopped fresh dill in place of dried.
-
What type of pickles work best?
Dill pickles are the way to go for that classic tang, but you can experiment with bread and butter pickles if you prefer a sweeter salad. Just adjust the honey accordingly.
Final Thoughts
This Dill Pickle Chicken Salad Recipe remains one of my favorite quick meals because it’s easy, flavorful, and so adaptable. I hope you enjoy making it as much as I do—and that it becomes your go-to when you want something fresh but fuss-free. Go ahead and give it a try—you might just discover your new favorite lunch or picnic treat!
Print
Dill Pickle Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 medium servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A tangy and creamy Dill Pickle Chicken Salad combining shredded chicken, dill pickles, Greek yogurt, and fresh herbs for a refreshing twist on classic chicken salad. Perfect for sandwiches, lettuce cups, or as a dip with crackers.
Ingredients
Chicken Salad
- 2 cups shredded or diced cooked boneless skinless chicken breasts (about 2 small/medium breasts)
- 2/3 cup plain Greek yogurt (nonfat recommended)
- 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, stir together the shredded chicken, Greek yogurt, chopped dill pickles, diced celery, finely chopped red onion, pickle brine, honey, kosher salt, dried dill, ground black pepper, and fresh parsley or chives until well mixed.
- Adjust Seasoning and Serve: Taste the chicken salad and season with additional salt and pepper if desired. Serve it as lettuce cups, on whole-grain toast, inside a croissant, or as a dip with crackers according to your preference.
Notes
- TO STORE: Refrigerate leftovers for 3 to 4 days. Restir and adjust seasoning before serving again.
- Nutrition facts are based on 1/3 of the salad, yielding approximately 3 medium servings when served with toast or greens. Alone, the salad may serve closer to 2 depending on appetite.
Nutrition
- Serving Size: 1/3 of the salad
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 70mg
