Flavored Dill Pickle Chicken Salad

There’s something about the first bite of this dill pickle chicken salad that wakes up the palate — the bright, vinegary tang of dill pickles cutting through the creamy richness of mayo and Greek yogurt, the tender, savory ribbons of shredded chicken, a whisper of onion for bite, and fresh dill that perfumes the air as you scoop a spoonful. The aroma is crisp and green; the texture is a pleasing contrast between soft chicken and crunchy pickle bits. It’s the kind of recipe that makes your kitchen feel lively and your lunch feel like a small celebration.

This salad is perfect for quick weeknight meals, picnic spreads, potluck gatherings, or an easy lunchbox upgrade. Make it for lazy weekend brunches, bring it to a summer barbecue, or tuck it into an elegant croissant for a simple, comforting sandwich. If you love bold, tangy flavors and crave something that’s both satisfying and speedy, this recipe is your new go-to. For other refreshing chicken-salad riffs, try this Mediterranean power salad with grilled chicken for a Mediterranean twist.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 0 minutes (uses cooked chicken)
• Total Time: 10 minutes
• Servings: 4 generous servings
• Difficulty Level: Easy

Nutrition Highlights

Estimated nutritional breakdown per serving (recipe yields 4 servings). Values are approximations based on ingredient averages and verified sources such as USDA FoodData Central and general guidance from the Mayo Clinic:

• Calories: ~333 kcal
• Protein: ~25 g
• Carbohydrates: ~3 g
• Fat: ~23 g
• Fiber: ~0.5 g
• Sugar: ~1.5 g
• Sodium: ~575 mg

Notes: These values were calculated using standard tables for cooked chicken breast, dill pickles, mayonnaise, and plain Greek yogurt (USDA FoodData Central). Sodium can vary widely depending on the brand of pickles and mayo; adjust estimates if you use low-sodium products. For personalized guidance on daily sodium or calorie targets, reliable resources include the Mayo Clinic and CDC recommendations.

Why You’ll Love It

• Flavor & Texture: The salad balances creamy and tangy with fresh herb brightness — each bite is lively and full of contrast.
• Speed & Ease: Ready in about ten minutes when you have cooked chicken on hand; ideal for busy days.
• Social & Versatile: Works equally well at solo lunches and at gatherings; it’s a crowd-pleaser that transports well.
• Protein Forward: With a solid protein punch from chicken and Greek yogurt, it’s both filling and satisfying (great if you’re tracking macros or want a high-protein lunch).

How to Make Flavored Dill Pickle Chicken Salad

Ingredients

• 2 cups cooked chicken, shredded (about 300 g)
• 1 cup dill pickles, diced (about 150 g)
• 1/2 cup mayonnaise (about 118 ml)
• 1/4 cup plain Greek yogurt (about 60 g)
• 1 tablespoon Dijon mustard
• 1/4 cup red onion, finely diced (about 40 g)
• 1 tablespoon fresh dill, chopped
• Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions

• Substitute light mayonnaise or increase Greek yogurt for a lower-fat version.
• Use turkey instead of chicken for a leaner option.
• Add 1/4 cup chopped celery or apple for extra crunch.
• Replace dairy with a vegan mayo and shredded jackfruit or chickpeas for a vegan version.
• Swap Dijon for whole-grain mustard for more texture and a milder heat.

Step-by-step Instructions

1. Prepare ingredients: shred the cooked chicken and dice the dill pickles and red onion. Chop the fresh dill.
2. In a large bowl, combine the shredded chicken and diced dill pickles; toss gently to distribute.
3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard until smooth. Stir in the red onion and fresh dill.
4. Pour the dressing over the chicken and pickles. Using a spatula, fold until everything is evenly coated. Avoid vigorous stirring to keep the chicken from becoming mushy.
5. Season with salt and freshly ground black pepper to taste. Be conservative with salt if your pickles are especially salty.
6. Chill for at least 20–30 minutes to let flavors meld (you can serve immediately if needed, but chilling improves flavor).
7. Serve chilled on its own, as a sandwich filling, on top of greens, or with crackers.

Practical tips

• Avoid overmixing; gently fold to preserve texture.
• If your chicken is cold from the fridge, let it sit 10 minutes to take off the chill — that helps the dressing coat evenly.
• Taste before salting; pickles add a lot of salt already.
• For quicker prep, use rotisserie chicken or leftover roast chicken.

Serve It Up

• Sandwich: Pile onto toasted whole-grain bread, a croissant, or a ciabatta roll. Add lettuce for crunch.
• Salad topper: Spoon over mixed greens, arugula, or crunchy romaine for a protein-packed lunch.
• Lettuce wraps: Spoon into butter lettuce or iceberg leaves for a low-carb option.
• Snack: Serve with crackers, pita chips, or crisp vegetables.
• Brunch board: Include as part of a casual brunch spread with cheeses, fruit, and a pot of coffee or tea.

For another vibrant chicken-salad idea with warm spices and avocado, check out this Southwest chicken salad — it’s a fun contrast to the pickle-forward brightness here.

Keeping it Fresh

• Room temperature: Per food-safety guidelines, do not leave this mayo-based salad at room temperature for more than 2 hours.
• Refrigeration: Store in an airtight container in the fridge for 3–4 days. Stir gently before serving.
• Freezer: Not recommended — mayonnaise and fresh veggies separate and change texture when frozen. If you must, freeze in an airtight container for up to 1 month; thaw overnight in the fridge and expect some textural changes.

Pro Tips & Tricks

• Pickle choice matters: Use crisp dill pickles (not overly brined or sweet bread-and-butter types) for the proper tang.
• Mayo-Greek yogurt ratio: Adjust to taste — more mayo for richness, more yogurt for tang and lower fat.
• Texture balance: If you want crunch, add chopped celery, apple, or toasted sunflower seeds at the end.
• Temperature cues: Use room-temperature cooked chicken for the dressing to meld better; cold chicken can make the mayo stiff and clumpy.
• Make ahead: The salad holds flavor after a few hours — make it in the morning for an easy picnic lunch.

Creative Twists

• Smoky Pickle Chicken Salad: Add 1/2 teaspoon smoked paprika and 1/4 cup roasted red peppers for smoky-sweet depth.
• Lower-Fat / Greek Yogurt Forward: Replace half or all of the mayo with nonfat Greek yogurt and add a squeeze of lemon for brightness.
• Crunch & Sweet Variation: Stir in 1/4 cup chopped apple and 1/4 cup chopped walnuts for sweet-crunch contrast.
• Vegan Version: Replace chicken with shredded young jackfruit or mashed chickpeas, and use vegan mayo; add a touch of apple cider vinegar for tang.
• Herb-forward: Swap dill for fresh tarragon or chives to change the herb profile.

Frequently Asked Questions

Q: Can I use raw chicken?
A: No — use cooked chicken. If starting from raw, cook (bake, poach, or grill) fully, cool, then shred before combining.

Q: How can I reduce sodium?
A: Use low-sodium pickles, low-sodium mayo, or rinse chopped pickles briefly under water to remove excess brine. Also taste before adding salt.

Q: Will this freeze well?
A: Mayo-based salads don’t freeze well — freezing can separate the dressing and soften vegetables. Refrigerate and eat within 3–4 days instead.

Q: Can I make this ahead?
A: Yes — it tastes even better after chilling for 30–60 minutes. Make up to a day ahead and store in an airtight container.

Q: What’s a low-carb serving option?
A: Serve in lettuce wraps, on top of greens, or with a side of raw veggies.

Conclusion

This Flavored Dill Pickle Chicken Salad is an easy, bright, and satisfying dish that brings personality to a simple lunch or gathering. It’s quick to assemble, endlessly adaptable, and a reliable crowd-pleaser — whether you lean into creamy richness or trim it down with extra yogurt and fresh herbs. For more inspiration and alternate takes on dill-pickle chicken salad, you might enjoy this classic rendition at Dill Pickle Chicken Salad – Southern Bite and a higher-protein variation at Dill Pickle Chicken Salad – High-Protein Recipe – Two Peas & Their …. Share your photos and variations — I’d love to hear how you make this recipe your own.