The Best Creamy Dill Pickle Chicken Salad
This bright, zesty, and incredibly easy Dill Pickle Chicken Salad is packed with tangy flavor and comforting nostalgia, perfect for quick lunches, delightful picnics, or as a crowd-pleasing dish.
Equipment
- Large mixing bowl
- Spatula
- Large Spoon
Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken or leftover cooked chicken breasts or thighs
- 1 cup chopped dill pickles Not sweet ones, for authentic tangy flavor
- 0.5 cup diced celery
- 0.25 cup diced red onion Soak in cold water for 10 minutes, then drain if sensitive to raw onion
- 0.25 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp pickle brine
- 1 tbsp chopped fresh dill or ½ teaspoon dried dill
- 2 tsp Dijon mustard
- 0.5 tsp garlic powder
- Kosher salt and black pepper to taste
Instructions
- Step 1: Grab a large mixing bowl. Toss in your shredded chicken, chopped dill pickles, diced celery, and diced red onion. Now, add the creamy elements: the Greek yogurt, mayonnaise, and the pickle brine. Finish it off with the fresh (or dried) dill, Dijon mustard, garlic powder, and a good pinch of kosher salt and black pepper.
- Step 2: With a spatula or a large spoon, gently mix everything together until all the ingredients are well combined and the chicken is coated in that creamy, zesty dressing. Taste and adjust seasoning as needed, adding more salt, pepper, or pickle brine for extra tang.
- Step 3: Serve immediately with crackers, on toast or bread rolls, in lettuce cups, or as a dip with crunchy vegetables. For best flavor, chill in the fridge for at least 30 minutes before serving.
Notes
Substitutions & Additions: No shredded chicken on hand? Canned chicken (well-drained) or leftover turkey work perfectly. For a richer salad, use all mayonnaise; for a tangier version, use all Greek yogurt or sour cream. Add finely diced bell peppers or grated carrots for extra crunch. Fresh chives or parsley can be used instead of or alongside dill. A pinch of cayenne pepper or a dash of hot sauce adds a subtle kick. Consider adding chopped hard-boiled egg, crumbled crispy bacon, or a teaspoon of sweet pickle relish for more texture and flavor.
Tips for Success: The flavors really meld and deepen if you let the salad chill in the fridge for at least 30 minutes (or even a few hours!) before serving. Mix just until combined; overmixing can make the salad gummy. Adjust texture by chopping ingredients finer or coarser. Use good quality dill pickles as they are the star. Prep ahead by shredding chicken and chopping veggies for faster assembly.
Storage: Transfer any leftovers to an airtight container and store it in the refrigerator. It will stay fresh and delicious for 3-4 days. Freezing is generally not recommended as the textures can change and become watery or separated upon thawing.