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The Ultimate Creamy & Crunchy Dill Pickle Chicken Salad (Ready in 15 Minutes)

A mound of creamy dill pickle chicken salad featuring shredded chicken and visible chunks of bright green pickles on a white plate.

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Make this zesty, creamy, and protein-rich dill pickle chicken salad. It is a flavorful twist on the classic, perfect for a quick lunch, meal prep, or serving on sandwiches and crackers.

Ingredients

Scale
  • 3 cups cooked, shredded chicken breast
  • 1 cup dill pickles, finely chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
  • 2 tablespoons dill pickle juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Place the shredded chicken in a large mixing bowl.
  2. Add the chopped dill pickles, diced celery, and minced red onion to the bowl with the chicken.
  3. In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), dill pickle juice, Dijon mustard, dried dill weed, and garlic powder until smooth. This creates your creamy dill dressing.
  4. Pour the dressing over the chicken mixture.
  5. Use a spatula or spoon to gently fold all ingredients together until the chicken is evenly coated. Do not overmix.
  6. Taste the salad and season with salt and pepper as needed.
  7. Cover the bowl and chill the dill pickle chicken salad in the refrigerator for at least 15 minutes before serving to allow the flavors to blend.

Notes

  • For a high protein chicken salad, substitute half the mayonnaise with plain Greek yogurt.
  • Serve this tangy chicken salad on croissants, thick bread for chicken salad sandwiches, or spoon it into lettuce cups for a low carb chicken salad option.
  • This recipe is excellent for meal prep and keeps well in the refrigerator for up to four days.

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