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Dill Pickle Chicken Salad

A vibrant, zesty, and creamy twist on classic chicken salad, packed with tangy dill pickles, crisp celery, and fresh dill. This easy, quick, and crowd-pleasing dish is perfect for sandwiches, wraps, lettuce cups, or as a light meal, especially when you have cooked chicken on hand.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken leftover rotisserie chicken, or boiled and shredded chicken breasts
  • 1 cup chopped dill pickles
  • 1/2 cup diced celery
  • 1/4 cup diced red onion soak in ice water for 10 minutes to mellow flavor if sensitive
  • 1/4 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp pickle brine
  • 1 tbsp fresh dill or ½ teaspoon dried dill
  • 2 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Kosher salt and black pepper to taste

Equipment

  • Large Mixing Bowl
  • Spatula or large spoon

Method
 

  1. Step 1: In a large mixing bowl, combine the shredded chicken, chopped dill pickles, diced celery, and diced red onion.
  2. Step 2: Add the plain Greek yogurt, mayonnaise, pickle brine, fresh (or dried) dill, Dijon mustard, and garlic powder to the bowl.
  3. Step 3: Sprinkle in kosher salt and black pepper. Gently mix everything with a spatula or large spoon until all ingredients are wonderfully combined and coated in the dressing.
  4. Step 4: Taste the salad and adjust seasonings as needed, adding more salt, pepper, or pickle brine to suit your palate.
  5. Step 5: Serve immediately with crispy crackers, on toasted bread for a classic sandwich, tucked into a wrap, or in fresh lettuce cups. For best results, chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Notes

Substitutions & Additions: You can use canned chicken (well-drained), leftover turkey, or rotisserie chicken for ultimate ease. For mayonnaise alternatives, use all Greek yogurt for a super light version, or all mayonnaise for a richer, more traditional salad. Add-ins for extra crunch can include toasted pecans, walnuts, slivered almonds, or even some crushed potato chips. To spice it up, add a pinch of cayenne pepper or a dash of hot sauce. More veggies like finely diced bell peppers (red or green), grated carrots, or chopped hard-boiled eggs would be delicious additions. While dill is key, feel free to experiment with bread and butter pickles for a sweeter profile, or spicy dill pickles for a kick!
Tips for Success: While you can eat it right away, this salad truly tastes best after chilling in the fridge for at least 30 minutes to allow the flavors to meld and develop. Don't overmix; mix just until everything is combined to avoid making the chicken tough or the salad too watery. Always taste as you go; adjust the seasonings until it's just right for you. Ensure your chicken is tender and cooked through, whether boiling, roasting, or using rotisserie. You can prep your chicken and chop your veggies a day or two in advance; store them separately in airtight containers until you're ready to assemble.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Because it contains mayonnaise and Greek yogurt, it's essential to keep it chilled. Freezing chicken salad is not recommended, as the textures of the mayonnaise and celery can change unpleasantly upon thawing.