Dill Pickle Chicken Salad Recipe

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Warm & Familiar Dill Pickle Chicken Salad Recipe

I can’t tell you how many times this Dill Pickle Chicken Salad Recipe has been the star of my lunch table. It’s that perfect blend of tangy, creamy, and crunchy—all in one bowl. There’s something so satisfying about sinking your fork into that velvety chicken mixed with the bright punch from the dill pickles and fresh herbs. I love when a simple recipe taps into comfort without any fuss.

Whether you’re packing a lunch for work or whipping up a quick bite to share on a sunny afternoon, this salad comes together easily and leaves a lasting impression. You’ll notice the balance between the cool Greek yogurt and the richness of mayonnaise, giving it a luscious texture without feeling too heavy. And let’s be honest—who can resist that crisp-edged crunch from fresh celery and onions?

What’s even better? This recipe is versatile and forgiving, perfect for home cooks who want dependable results but also room to make it their own. Ready to dive in? Let’s get you set up with everything you need.

Ingredient Breakdown

• 4 cups cooked chicken, shredded: Rotisserie or poached breasts work beautifully, providing tender, juicy bites.
• 1 cup dill pickles, chopped: Adds signature tang and crunch; be sure to drain well to keep salad crisp.
• 1 cup celery, chopped: Delivers fresh, peppery crunch; swap with diced bell peppers for a touch of sweetness.
• 1/2 cup onion, chopped: Sharpness here cuts through creaminess; green onions are a mild, friendly alternative.
• 1 cup Greek yogurt: Offers a creamy, tangy base that’s lighter than mayo alone.
• 1/2 cup mayonnaise: Rounds out the dressing with richness; lessen quantity for a lighter salad.
• 2 tablespoons mustard: Mustard brings a gentle heat and depth; Dijon elevates the bite if you like bold flavors.
• 2 tablespoons chives, chopped: Fresh and bright, these elevate the herbaceous note of the salad.
• 2 teaspoons dill, chopped: The star herb—if using dried, reduce quantity slightly as flavor concentrates.
• Salt & pepper: Don’t skip—essential to balance and highlight all flavors.

Before You Start

Before you dive in, take a moment to prep all your ingredients—the French call it mise en place, and I swear it cuts down on stress. Shred your chicken finely, chop your veggies evenly, and measure out your dressing ingredients. Having everything ready means you can mix everything smoothly without rushing or overworking the salad. No oven or stove needed here, which makes it a refreshing change if you want a no-fuss meal.

How to Make Dill Pickle Chicken Salad Recipe

1. Gather your shredded chicken and place it in a large mixing bowl. I find that using rotisserie chicken gives that perfect juicy texture with little effort.
2. Chop the dill pickles, celery, and onion finely and add them to the bowl. Make sure the pickles are well-drained to avoid watery salad, which can dull the flavors.
3. In a separate bowl, whisk together the Greek yogurt, mayonnaise, mustard, chives, and dill until smooth and creamy. The whisking step helps blend the herbs evenly, releasing their fresh aroma.
4. Pour the dressing over the chicken and veggie mix and gently toss to coat everything evenly without smashing the ingredients. This keeps the celery crisp and the chicken fluffy.

5. Taste and adjust seasoning with salt and pepper, because this step personalizes the salad to your palate. Sometimes pickles bring enough saltiness, so start small.
6. Cover and chill in the refrigerator for at least 2 hours. This resting period is essential—it’s where all the flavors marry beautifully.
7. Give the salad a quick stir just before serving and enjoy it either stuffed in buttery croissants or over crisp, fresh greens for a light, satisfying meal.

Flavor Variations for Dill Pickle Chicken Salad Recipe

• Add diced apples or grapes for a sweet crunch contrast.
• Mediterranean twist: Swap celery for cucumbers and add chopped olives and feta.
• Spicy upgrade: Mix in a pinch of cayenne or a splash of hot sauce to the dressing.
• Herb swaps: Try fresh tarragon or parsley in place of dill for a subtle flavor change.
• Avocado lovers: Fold in some cubed avocado right before serving for creamy richness.

Storage, Freezer & Reheat Tips

• Keep refrigerated in an airtight container for up to 3 days to maintain freshness and crunch.
• Freezing is not recommended as the texture of pickles and yogurt changes drastically after thawing.
• Bring to room temperature before serving to enjoy the full flavor profile.

Dill Pickle Chicken Salad Recipe FAQs

• Can I use canned chicken? Yes, but fresh rotisserie or poached chicken enhances texture and flavor better.
• What if I don’t have fresh dill? Use 1 teaspoon dried dill but decrease slightly since dried herbs are more concentrated.
• Is this salad good as a sandwich filling? Absolutely! It’s wonderful inside crusty bread or soft croissants.
• Can I make this salad vegan? You can swap the chicken for chickpeas and replace dairy-based ingredients with plant-based alternatives.
• Should I chop the ingredients finely or keep larger chunks? I find a medium chop works best to balance texture and flavor with every forkful.

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