It started on a rain-drenched Tuesday the kind where your umbrella snaps in the wind, the tire pressure light flicks on, and even your socks are plotting against you. Lunch wasn’t on the agenda, but a rotisserie chicken waited in the fridge, and a jar of dill pickles sat on the shelf like a dare. I wasn’t in the mood for anything fancy, just something fast, briny, and dependable.
My neighbor Ivy, who grows herbs on her balcony and swears parsley can heal bad moods, once handed me a bunch with a wink. That parsley ended up in a bowl with shredded chicken, diced pickles, creamy Greek yogurt, and just enough mustard to remind you that lunch can still be bright even when the day is gray. Mixing everything together, the Dill Pickle Chicken Salad hit every note crunchy, creamy, tangy and turned my chaotic kitchen into a place of calm.
Later that afternoon, I dropped off a container to my sister, who was juggling a teething toddler and a mountain of laundry. Her text came fast: “This saved my day.” That’s how this recipe became a quiet regular easy to throw together, perfect chilled, and always ready to stand in for a meal when time and energy run low. Dill Pickle Chicken Salad doesn’t need much it just works, even when everything else feels like it doesn’t.
Short Description
A creamy, herb-packed Dill Pickle Chicken Salad loaded with shredded chicken, chopped pickles, red onion, and a tangy Greek yogurt dressing perfect for sandwiches, crackers, or lettuce cups.
Key Ingredients
For the Salad
- 1½ cups shredded cooked chicken
- ¼ cup minced red onion
- ⅔ cup diced dill pickles
For the Dressing
- 1 tsp dried chives
- 1 tbsp chopped fresh parsley
- ½ tsp dried dill
- 1 tsp Dijon mustard
- 2 tbsp sweet pickle relish
- ¼ cup plain Greek yogurt
- 2 tbsp mayonnaise
Tools Needed
- Mixing bowls (1 large, 1 medium)
- Sharp knife
- Cutting board
- Whisk
- Spatula or wooden spoon
Cooking Instructions
Step 1: Prep the Chicken and Vegetables
Add the shredded cooked chicken, minced red onion, and diced dill pickles to a large mixing bowl. This forms the crunchy, savory base of the salad.
Step 2: Whisk the Dressing Together
In a separate medium bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, sweet pickle relish, dried chives, dried dill, and fresh parsley. Season with a pinch of salt and black pepper. Whisk until smooth and creamy.
Step 3: Combine and Toss
Pour the dressing over the chicken mixture. Using a spatula or wooden spoon, gently fold until everything is evenly coated. Taste and adjust salt or pepper to preference.
Step 4: Serve and Store
You can serve immediately or chill for 20 minutes to enhance the flavor. Spoon onto toasted bread, scoop into lettuce wraps, or pair with crackers for a light lunch.
Why You’ll Love This Recipe
Bursting with tangy, herby, savory flavor
Protein-packed and perfect for meal prep
No cooking needed if using pre-cooked chicken
Customizable and easy to adapt
Pairs well with various serving styles (bread, lettuce, crackers)
Balanced with Greek yogurt for a lighter feel
Great for picnics, work lunches, or quick dinners
Mistakes to Avoid & Solutions
Over-chopping the chicken: Too small and it turns mushy. Aim for bite-sized shreds, not crumbs.
Using only mayo: Skipping the yogurt can make it feel too heavy. The yogurt adds freshness and cuts through the richness.
Salting too early: Pickles and relish already bring a salty element. Taste before adding extra salt.
Skipping the chill time: While it can be served immediately, letting it sit for 20 minutes helps the flavors meld beautifully.
Using sweet pickles instead of dill: This throws off the flavor balance. Stick to dill pickles for that signature tang.
Serving and Pairing Suggestions
Spoon into lettuce cups for a low-carb lunch
Sandwich between crusty sourdough or croissants
Serve in a bowl with crunchy crackers
Pair with fresh tomato soup or cucumber salad
Great on a snack board with cheeses and veggies
Ideal for buffet-style brunches or light dinners
Storage and Reheating Tips
Refrigeration: Store in an airtight container for up to 3 days.
Do not freeze: The dairy in the dressing won’t hold up in the freezer.
Reheating: Not recommended this salad is best enjoyed cold or room temp.
Freshening up: If it dries out slightly after a day, stir in 1 tsp mayo or yogurt to refresh.
FAQs
1. Can I use canned chicken for this recipe?
Yes, just drain well and shred before adding. Rotisserie or baked chicken is preferable for better texture.
2. Can I make this dairy-free?
Absolutely swap Greek yogurt and mayo for dairy-free alternatives like cashew yogurt or vegan mayo.
3. Can I use fresh dill instead of dried?
Yes, fresh dill adds great aroma. Use about 1½ teaspoons of chopped fresh dill in place of dried.
4. Is this recipe keto-friendly?
It can be! Skip the relish and use full-fat Greek yogurt and sugar-free pickles to lower the carb count.
5. Can I prep this in advance?
Yes, it actually tastes better after a short chill. Just stir before serving to reincorporate the dressing.
Tips & Tricks
Use cold rotisserie chicken for quicker prep.
Dice the pickles last to avoid making your cutting board slippery.
Add a pinch of smoked paprika for a subtle depth.
Double the batch it goes fast!
Stir in chopped celery for extra crunch.
Recipe Variations
Spicy Pickle Chicken Salad
Add 1–2 teaspoons of hot sauce or diced jalapeños to the dressing for a kick. Swap sweet relish for spicy relish if available.
Avocado Dill Chicken Salad
Replace mayonnaise with mashed avocado and skip the relish. This version has a creamy, fresh twist with heart-healthy fats.
Ranch-Inspired Chicken Salad
Use ranch seasoning mix instead of dill and chives. Add shredded cheddar and crumbled bacon for extra richness.
Egg & Pickle Chicken Salad
Fold in 1 chopped hard-boiled egg for an added layer of protein and creaminess.
Crunchy Apple Twist
Toss in ⅓ cup diced green apple for a sweet-and-sour note that pairs beautifully with the dill.
Final Thoughts
This Dill Pickle Chicken Salad came from a moment of necessity and became a quiet victory on a messy day. It carries the briny brightness of pickles, the softness of chicken, and the cozy comfort of a homemade meal that doesn’t ask too much. These are the kinds of dishes that find their way into your weekly rhythm without needing an announcement.
More than convenience, it brings that rare feeling of lightness flavorful but not fussy, nourishing but still indulgent. It’s a small kitchen triumph you can share, stash, or savor solo. If a recipe could give you a wink and say “you’ve got this,” it would be this one.
Savory Dill Pickle Chicken Salad
Ingredients
For the Salad
- 1½ cups shredded cooked chicken
- ¼ cup minced red onion
- ⅔ cup diced dill pickles
For the Dressing
- 1 tsp dried chives
- 1 tbsp chopped fresh parsley
- ½ tsp dried dill
- 1 tsp Dijon mustard
- 2 tbsp sweet pickle relish
- ¼ cup plain Greek yogurt
- 2 tbsp mayonnaise
Instructions
- Mix shredded chicken, minced red onion, and diced dill pickles in a large bowl.
- In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, sweet pickle relish, dried chives, dried dill, fresh parsley, salt, and pepper.
- Pour the dressing over the chicken mixture and gently fold until evenly coated. Adjust seasoning if needed.
- Serve immediately or chill for 20 minutes. Enjoy with toast, lettuce cups, or crackers.
