Savory Dill Pickle Chicken Salad

Why You’ll Love This Chicken Salad

I like this recipe because it’s quick, make-ahead friendly, and full of bold flavor without being heavy. It takes me about 10 to 15 minutes to throw together, and the leftovers only get better after sitting in the fridge. The combination of creamy dressing, crunchy pickles, and tender chicken hits all the right notes—and it’s flexible enough to serve however I’m feeling that day, whether that’s in a sandwich, a salad bowl, or even as a dip with crackers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 teaspoon dried chives

• 1 tablespoon fresh parsley, chopped

• 1/2 teaspoon dried dill

• 1 teaspoon Dijon mustard

• 2 tablespoons sweet pickle relish

• 1/4 cup plain Greek yogurt

• 2 tablespoons mayonnaise

• Salt and pepper, to taste

Directions

1. Prepare the Base:
   I start by placing the shredded chicken, diced red onion, and chopped dill pickles into a large mixing bowl. This trio gives the salad its signature texture and flavor.

2. Mix the Dressing:
   In a separate bowl, I whisk together the Greek yogurt, mayo, Dijon mustard, sweet pickle relish, chives, dill, and parsley. I season it with a good pinch of salt and pepper to taste.

3. Combine:
   I pour the dressing over the chicken mixture and stir everything together until all the ingredients are evenly coated. Then I taste and adjust the seasoning if needed.

4. Chill or Serve:
   The salad is ready to eat right away, but I prefer to let it chill in the fridge for at least an hour—this gives the flavors time to blend. Before serving, I give it a quick stir to freshen it up.

Servings and timing

This recipe makes about 2–3 cups of chicken salad and yields roughly 4 servings. It takes just 10–15 minutes to prepare, with zero cooking involved if I’m using rotisserie or pre-cooked chicken.

Variations

I love how easy this salad is to customize. Sometimes I swap in canned chicken or turkey if I have leftovers on hand. When I want it extra creamy, I use all mayo instead of yogurt. For a sharper bite, I add a splash of pickle juice to the dressing. If I’m going for more crunch, I toss in some chopped celery or even sunflower seeds. And when I want to bulk it up into a full meal, I serve it over chopped romaine or stuff it into a pita with tomato slices.

Storage/Reheating

This chicken salad stores well in the refrigerator for up to 4 days. I keep it in an airtight container and stir before serving, since a little liquid separation can happen as it sits. I never leave it out for more than 2 hours at room temperature, especially since it contains mayo and yogurt. When packing for lunch or a picnic, I make sure to use an insulated bag or add an ice pack to keep it fresh.

FAQs

What kind of chicken works best?

I usually go with shredded rotisserie chicken for convenience, but poached or grilled chicken breast works great too. Just make sure it’s fully cooled before mixing it with the dressing.

Can I make this chicken salad dairy-free?

Yes. I replace the Greek yogurt and mayo with dairy-free alternatives. There are plenty of plant-based options that still give it that creamy texture.

How do I keep it from being watery?

The key is to pat the pickles dry before dicing and make sure the chicken is completely cooled. That helps the salad stay thick and creamy instead of loose.

Can I make it ahead of time?

Absolutely. I often make it a day in advance—the flavors develop even more overnight, making it taste even better the next day.

What’s the best way to serve this salad?

I like it on toasted bread, in lettuce cups, inside a croissant, or as a dip with crackers. It’s also great stuffed into mini bell peppers for a party-friendly bite.

Conclusion

This Savory Dill Pickle Chicken Salad is bold, creamy, and packed with punchy flavor in every bite. It’s perfect for make-ahead lunches, easy weeknight dinners, or quick snacks straight from the fridge. Whether I’m loading it onto a sandwich or scooping it onto salad greens, it never fails to hit the spot.

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