Savory Dill Pickle Chicken Salad

When Avery brought her gluten-free rosemary crackers to the office potluck, none of us expected they’d spark a full-blown chicken salad debate. The lunchroom buzzed with opinions celery vs. no celery, grapes or apples, mayo-heavy or yogurt-light. Then Raj, the software guy, surprised us all by pulling out his homemade dill pickle chicken salad packed in a mason jar. It was creamy, tangy, and had that addictive crunch that left everyone asking for the recipe.

That was weeks ago, but I couldn’t shake the flavors. A quiet Saturday rolled around, and I had leftover roast chicken, a half-empty jar of pickles, and a sense of curiosity. The result was a lighter, fresher version, made with Greek yogurt and a touch of sweet relish for balance. It turned out so well I brought it to the community gardening group lunch and even skeptical Edna, who “doesn’t like yogurt,” asked for seconds.

This Dill Pickle Chicken Salad is one of those flexible recipes that work just as well on busy weeknights as it does at brunches or weekend picnics. The creamy tang, herby brightness, and savory chicken base make it something you’ll come back to, again and again, no matter who you’re sharing it with.

Short Description

Dill Pickle Chicken Salad is a creamy, tangy mix of shredded chicken, chopped pickles, red onion, and a light Greek yogurt dressing perfect for sandwiches, crackers, or lettuce cups.

Key Ingredients

For the Salad

• 1½ cups shredded cooked chicken
• ¼ cup minced red onion
• ⅔ cup diced dill pickles

For the Dressing

• ¼ cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp sweet pickle relish
• 1 tsp dried chives
• ½ tsp dried dill
• 1 tbsp chopped fresh parsley
• Salt and black pepper to taste

Tools Needed

• Mixing bowls (medium and large)
• Measuring spoons
• Whisk
• Silicone spatula or spoon

Cooking Instructions

Step 1: Prep the Chicken Base
In a large mixing bowl, combine the shredded cooked chicken, minced red onion, and diced dill pickles. Stir to distribute evenly.

Step 2: Make the Creamy Dressing
In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, sweet pickle relish, dried chives, dried dill, and fresh parsley. Season with salt and pepper to taste.

Step 3: Combine and Chill
Pour the dressing over the chicken mixture and gently fold until everything is well coated. Taste and adjust salt or pepper if needed. For best flavor, chill for 20 minutes before serving.

Step 4: Serve It Your Way
Serve cold with toasted sourdough, in lettuce cups for a low-carb option, or with your favorite crackers.

Why You’ll Love This Recipe

Crisp, tangy pickles add a unique crunch

High-protein, low-carb meal option

Lighter than traditional chicken salads thanks to Greek yogurt

Quick prep ideal for meal prep or last-minute gatherings

Versatile serving options from wraps to party platters

Mistakes to Avoid & Solutions

Using too much pickle juice
Solution: Drain the pickles thoroughly before mixing. Excess liquid can make the salad watery. If it happens, stir in more shredded chicken to help absorb the moisture.

Overmixing the chicken
Solution: Gently fold the ingredients to preserve the texture. Vigorous stirring can break down the chicken and make the salad mushy.

Too sharp or pungent flavor
Solution: If the red onion is overpowering, balance it by adding a little more sweet relish or Greek yogurt to mellow the flavor.

Under-seasoning
Solution: After chilling, taste again and adjust with salt or pepper if needed. The flavors settle and intensify as it rests.

Skipping the chill time
Solution: Let the salad chill for at least 20 minutes before serving. This helps the dressing absorb into the chicken and meld all the flavors.

Serving and Pairing Suggestions

Serve with whole grain toast or stuffed in pita pockets

Try it in lettuce wraps for a low-carb lunch

Pair with iced tea or a citrusy white wine

Serve buffet-style for casual brunches or picnics

Garnish with extra dill and a few pickle slices for presentation

Storage and Reheating Tips

Storage: Keep in an airtight container in the fridge for up to 3 days

Freezing: Not recommended—yogurt and mayo won’t hold texture

Reheating: This is a cold salad; not meant to be reheated

FAQs

1. Can I use canned chicken instead of fresh?
Yes, just make sure to drain it thoroughly and shred it well for best texture.

2. What type of pickles works best?
Classic dill pickles are ideal—avoid bread and butter pickles which are sweeter.

3. Can I make this dairy-free?
Yes! Substitute the Greek yogurt and mayo with vegan alternatives like almond yogurt and egg-free mayo.

4. How do I keep it from getting watery?
Drain your pickles thoroughly and pat them dry with a paper towel before adding.

5. Is it okay to prepare this ahead of time?
Absolutely. Make it the night before and let it chill—flavors deepen overnight.

Tips & Tricks

Add a splash of pickle juice for extra zing if you’re a true pickle lover

For extra protein, mix in a chopped hard-boiled egg

Use rotisserie chicken for quick assembly

Add diced celery for even more crunch

Serve in mini phyllo cups as a party appetizer

Recipe Variations

Avocado Dill Chicken Salad
Replace the mayo with mashed avocado for a creamier, healthier twist. Add lime juice for brightness.

Spicy Pickle Chicken Salad
Mix in ½ tsp crushed red pepper or diced jalapeños. Swap regular pickles for spicy dills.

Mediterranean Style
Replace pickles with chopped cucumber and kalamata olives. Add crumbled feta and oregano to the dressing.

Herbed Chicken Salad Wraps
Add more fresh herbs like basil and tarragon. Serve wrapped in spinach tortillas for a portable lunch.

Low-FODMAP Version
Skip onions and garlic-based mustard. Use lactose-free yogurt and swap pickles for cucumber ribbons.

Final Thoughts

There’s a kind of joy in discovering a recipe that fits right into your life simple, flexible, and always a hit. This dill pickle chicken salad wasn’t born in a test kitchen, but in small moments shared with friends, coworkers, and curious cooks. It’s the sort of dish that gets passed around the table with nods and recipe swaps, bridging personal tastes and dietary preferences with ease.

On slow afternoons or busy weekdays, it’s just the thing to brighten your lunch plate. A mix of crunch and creaminess, savory and tangy, with no fuss and plenty of flavor. Whether you’re spreading it on toast, scooping it with crackers, or layering it into wraps, this salad is ready to meet you wherever you are.