I’ll never forget the day I discovered that dill pickles could transform ordinary chicken salad into something extraordinary. My friend brought this tangy, crunchy creation to a summer potluck, and I immediately demanded the recipe. The combination of briny pickles, creamy dressing, and tender chicken created a flavor explosion that was unlike any chicken salad I’d ever tasted before.
What makes this recipe truly special is its bold, unapologetic pickle flavor. This isn’t a subtle hint of dill—it’s a full-on celebration of everything we love about pickles. The tanginess cuts through the richness of the mayo and Greek yogurt, while the crunch from the pickles and red onion adds texture that keeps every bite interesting. Whether you’re a pickle fanatic or just looking to jazz up your lunch routine, this recipe delivers serious flavor with minimal effort.
Why You’ll Love This Recipe
Ready in 15 minutes or less. There’s no cooking required if you use rotisserie chicken or leftovers. Simply chop, mix, and serve. It’s the perfect solution for those days when you need lunch on the table fast but still want something satisfying and delicious.
Bursting with tangy, savory flavor. The combination of dill pickles, pickle relish, and Dijon mustard creates a bright, zesty profile that’s miles away from bland chicken salad. Fresh herbs like parsley and dill amplify the garden-fresh taste even further.
Lighter than traditional chicken salad. By using Greek yogurt alongside mayo instead of mayo alone, you’re cutting calories and fat while adding a protein boost. The result is still creamy and indulgent-tasting, but with a healthier nutritional profile.
Incredibly versatile serving options. Pile it onto buttery croissants, stuff it into pita pockets, spread it on crackers, or wrap it in crisp lettuce leaves. This chicken salad adapts beautifully to whatever serving style you prefer.
Perfect for meal prep. Make a batch on Sunday and enjoy quick, protein-packed lunches all week long. The flavors actually improve after a day in the refrigerator as everything melds together.
Ingredients You’ll Need
Main Components
- 1 ½ cups shredded cooked chicken – Rotisserie chicken is your best friend here
- ⅔ cup diced dill pickles – The star of the show; use your favorite brand
- ¼ cup minced red onion – Adds sharpness and crunch
Creamy Dressing
- ¼ cup plain Greek yogurt – Provides tang and creaminess
- 2 tablespoons mayonnaise – Creates that classic chicken salad texture
- 2 tablespoons sweet pickle relish – Balances the briny dill pickles
- 1 tablespoon fresh parsley, chopped – Brightens everything up
- 1 teaspoon Dijon mustard – Adds depth and subtle heat
- 1 teaspoon dried chives – Contributes mild onion flavor
- ½ teaspoon dried dill – Reinforces that pickle-forward taste
For Serving
- Buttery croissants, toasted bread, your favorite crackers, or crisp lettuce cups
Step-by-Step Instructions
Prepare the Chicken and Vegetables
Start by placing your shredded cooked chicken in a large mixing bowl. If you’re using rotisserie chicken, simply remove the meat from the bones and shred it with your fingers or two forks. The meat should be in bite-sized pieces that are easy to incorporate into sandwiches or scoop with crackers.
Next, add the diced dill pickles to the bowl with the chicken. Make sure to dice them fairly small—about ¼-inch cubes—so they distribute evenly throughout the salad. Finally, add the minced red onion. The finer you mince the onion, the more evenly its sharp flavor will disperse without overwhelming any single bite.
This trio of ingredients forms the textured base of your chicken salad, providing protein, crunch, and bold flavor in every spoonful.
Create the Creamy Dressing
In a separate medium bowl, combine the Greek yogurt and mayonnaise. Whisk them together until smooth and well blended. The combination of these two creates a lighter but still luxuriously creamy base.
Add the sweet pickle relish, which provides pockets of sweetness that balance the salty, briny dill pickles. Then whisk in the Dijon mustard for a subtle tang and complexity. Sprinkle in the dried chives and dried dill, which amplify the herbaceous notes.
Finally, add the freshly chopped parsley along with a generous pinch of salt and pepper. Whisk everything together until the dressing is completely uniform with no streaks of yogurt or mayo visible. The dressing should be thick enough to coat the back of a spoon but still pourable.
Combine Everything Together
Pour your prepared dressing over the chicken, pickles, and onion mixture. Using a large spoon or rubber spatula, gently fold everything together. Make sure to scrape the bottom and sides of the bowl so every ingredient gets coated in that tangy dressing.
Continue tossing until the chicken salad looks evenly mixed with no dry pockets of chicken or pools of dressing. The mixture should be cohesive and creamy, with visible flecks of green herbs and red onion throughout.
Taste the chicken salad at this point and adjust the seasoning if needed. Some people prefer more salt, others want extra pepper, and pickle lovers might want to add a splash of pickle juice for additional brininess. Trust your taste buds and customize accordingly.
Serve Immediately or Chill
Your savory dill pickle chicken salad is now ready to enjoy! You can serve it immediately if you’re hungry, or cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour. Chilling allows the flavors to meld and intensify, often making the second serving even better than the first.
When you’re ready to eat, serve the chicken salad however you prefer—on flaky croissants for an indulgent lunch, on whole grain toast for something heartier, with crackers for a light snack, or in butter lettuce cups for a low-carb option.
Serving Suggestions
Classic Croissant Sandwich: Split a buttery croissant horizontally and pile on a generous scoop of chicken salad. Add crisp lettuce leaves and thin tomato slices if desired. The flaky, buttery pastry contrasts beautifully with the tangy filling.
Open-Faced Toast: Toast thick slices of sourdough or whole wheat bread until golden. Spread a thick layer of chicken salad on top and garnish with extra fresh dill and a few pickle slices for an Instagram-worthy presentation.
Lettuce Wraps: For a lighter, low-carb option, spoon the chicken salad into large butter lettuce leaves or romaine hearts. Roll them up like little burritos for a refreshing, crunchy meal.
Cracker Platter: Arrange your favorite crackers on a serving board alongside a bowl of chicken salad. Include extras like sliced cucumbers, cherry tomatoes, and additional pickles for a complete snacking spread.
Stuffed Avocado: Halve an avocado, remove the pit, and fill each half with chicken salad. The creamy avocado complements the tangy chicken mixture perfectly while adding healthy fats.
Recipe Variations
Extra Pickle Punch
For true pickle enthusiasts, increase the diced pickles to 1 cup and add 2 tablespoons of pickle juice to the dressing. You can also substitute dill pickle relish for the sweet pickle relish if you prefer less sweetness.
Spicy Kick
Stir in 1-2 teaspoons of sriracha or your favorite hot sauce. Alternatively, add diced jalapeños or a pinch of cayenne pepper to the dressing for some heat that complements the tangy pickle flavor.
Crunchy Texture Boost
Fold in ¼ cup of diced celery and 2 tablespoons of chopped toasted pecans or walnuts. These additions provide extra crunch and a subtle nutty flavor that pairs wonderfully with the pickles.
Mediterranean Twist
Replace the pickle relish with chopped kalamata olives and add 2 tablespoons of crumbled feta cheese. Swap the dill for fresh oregano to create a Greek-inspired version.
Bacon Lover’s Version
Fold in ¼ cup of crispy, crumbled bacon and replace half the red onion with minced green onions. The smoky bacon flavor creates an irresistible savory depth.
Make-Ahead Tips
This chicken salad is ideal for meal prep and actually benefits from some time in the refrigerator. Prepare the entire recipe up to 3 days in advance and store it in an airtight container in the fridge. The flavors will intensify over time as the pickles and herbs infuse the chicken.
If you notice the mixture seems a bit dry after a day or two, simply stir in a tablespoon of Greek yogurt or a splash of pickle juice to refresh it. The vegetables may release some moisture over time, but a quick stir usually brings everything back together.
For maximum freshness, you can prep the components separately and combine them just before serving. Store the chopped chicken, pickles, and onions in one container, and the dressing in another. Mix them together when ready to eat for the crispest texture.
Avoid freezing this chicken salad, as the mayo-based dressing and vegetables don’t thaw well. The texture becomes watery and separated, making it unappetizing.
Notes
Chicken options: Rotisserie chicken from the grocery store offers unbeatable convenience and flavor. However, leftover grilled, baked, or poached chicken works equally well. You can even use canned chicken if you’re in a pinch, though the flavor won’t be quite as robust.
Pickle preference matters. The type of pickles you use will significantly impact the final flavor. Kosher dill pickles provide a classic, garlicky taste, while bread-and-butter pickles offer more sweetness. Choose based on your personal preference.
Don’t skip the Greek yogurt. While you could use all mayonnaise, the Greek yogurt adds tanginess and reduces calories while boosting protein. It also prevents the salad from feeling too heavy or rich.
Fresh herbs make a difference. If possible, use fresh parsley rather than dried. The bright, grassy flavor of fresh herbs elevates the entire dish. You can also experiment with fresh dill instead of dried for an even more pronounced flavor.
Adjust consistency as needed. If your chicken salad seems too thick, thin it out with a tablespoon of milk, pickle juice, or additional Greek yogurt. Conversely, if it’s too thin, add a bit more mayo or let it chill longer to firm up.
Frequently Asked Questions
Can I use turkey instead of chicken?
Absolutely! Leftover turkey works beautifully in this recipe and is especially convenient after Thanksgiving. The pickle-forward flavors complement turkey just as well as they do chicken.
How long does this chicken salad last in the refrigerator?
When stored properly in an airtight container, this chicken salad stays fresh for 3-4 days. Always use your best judgment—if it smells off or looks discolored, it’s time to discard it.
Can I make this dairy-free?
Yes! Simply replace the Greek yogurt with dairy-free yogurt or use all mayonnaise. Vegan mayo works perfectly as a complete substitute if you want a fully plant-based version (using jackfruit or chickpeas instead of chicken).
Is this recipe keto-friendly?
Yes, this chicken salad fits well into a keto diet as it’s naturally low in carbs. Just be mindful of the pickle relish, which contains some sugar. Serve it with low-carb crackers, cucumber slices, or lettuce wraps instead of bread.
What’s the best way to shred rotisserie chicken?
Let the chicken cool slightly, then use two forks to pull the meat apart. Alternatively, place chunks of chicken in a stand mixer and use the paddle attachment on low speed for perfectly shredded chicken in seconds.
Can I reduce the mayonnaise even more?
Certainly! You can use all Greek yogurt for an even lighter version. However, the texture will be tangier and less rich. Start with half mayo and half yogurt, then adjust to your taste preference.
Why does my chicken salad seem watery?
This usually happens if the pickles or vegetables release excess moisture. Pat your diced pickles dry with paper towels before adding them to the salad. Also, make sure you’re not using too much pickle juice in the dressing.
Prep Time: 10-15 minutes
Cook Time: 0 minutes
Total Time: 10-15 minutes
Course: Lunch, Main Course
Cuisine: American
Difficulty: Easy
Servings: 4 servings
Keywords: dill pickle chicken salad, quick lunch recipe, chicken salad with pickles, no-cook meal, meal prep lunch
Estimated Nutrition (whole recipe):
- Calories: 600-700 kcal
- Protein: 40-50g
- Fat: 35-45g
- Carbohydrates: 30-40g
Per Serving (¼ of recipe):
- Calories: 150-175 kcal
- Protein: 10-12g
- Fat: 9-11g
- Carbohydrates: 7-10g