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Dill Pickle Chicken Salad Recipe

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5 from 143 reviews

This Savory Dill Pickle Chicken Salad is a tangy, creamy, and satisfying lunch option, combining shredded cooked chicken with crunchy dill pickles, celery, and a flavorful Greek yogurt and mayonnaise dressing infused with mustard, chives, and fresh dill. Perfect for a quick and easy meal, it can be served on croissants or over fresh greens.

Ingredients

For the Chicken Salad

  • 4 cups cooked chicken, shredded (rotisserie or poached boneless skinless breasts)
  • 1 cup dill pickles, chopped (drain thoroughly to avoid excess moisture)
  • 1 cup celery, chopped (can substitute with diced bell peppers)
  • 1/2 cup onion, chopped (green onions can be used for a milder flavor)

For the Dressing

  • 1 cup Greek yogurt (acts as a creamy binder)
  • 1/2 cup mayonnaise (enhances creaminess; reduce for a lighter salad)
  • 2 tablespoons mustard (Dijon mustard can be used for a bolder kick)
  • 2 tablespoons chives, chopped (fresh herbs brighten the dish)
  • 2 teaspoons dill, chopped (dried can be used if fresh unavailable)
  • Salt, to taste (essential for seasoning)
  • Pepper, to taste (essential for seasoning)

Instructions

  1. Prepare Chicken and Vegetables: Shred the cooked chicken and place it in a large mixing bowl. Chop the dill pickles, celery, and onion into small pieces and add to the bowl with the chicken.
  2. Make the Dressing: In a separate bowl, combine the Greek yogurt, mayonnaise, mustard, chives, and dill. Whisk until the mixture is creamy and smooth, ensuring all ingredients are well incorporated.
  3. Combine Salad: Pour the dressing over the chicken and vegetable mixture, then gently toss everything until the salad is evenly coated with the dressing.
  4. Season and Chill: Taste the salad and adjust seasoning with salt and pepper as desired. Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 2 hours to allow flavors to meld.
  5. Serve: Before serving, give the salad a quick stir to redistribute the dressing. Serve on buttery croissants, sandwich bread, or over a bed of fresh greens for a light and refreshing meal.

Notes

  • Use rotisserie chicken for convenience or poach boneless, skinless chicken breasts for a healthier option.
  • Drain pickles well to avoid making the salad watery.
  • Green onions can be substituted for regular onions for a milder taste.
  • Reduce mayonnaise to lower fat content if desired, or substitute with extra Greek yogurt.
  • Adjust the amount of mustard to suit your taste preferences.
  • Chill time is essential for flavor development, so do not skip this step.
  • This salad keeps well refrigerated for up to 3 days.

Find it online: https://mealoria.com/dill-pickle-chicken-salad-recipe/