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The Ultimate Creamy & Crunchy Dill Pickle Chicken Salad

A scoop of creamy dill pickle chicken salad featuring shredded chicken, chopped pickles, red onion, and fresh dill.
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You make this dill pickle chicken salad quickly using leftover chicken. It is creamy, tangy, and packed with crunch from the pickles, making it a perfect, easy lunch idea.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup dill pickle chips, finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt (for high protein)
  • 2 tablespoons dill pickle juice (reserve from the jar)
  • 1/4 cup celery, finely diced
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Place the shredded chicken in a large mixing bowl.
  2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, reserved dill pickle juice, Dijon mustard, and garlic powder until smooth. This creates your tangy dressing.
  3. Add the chopped dill pickles, diced celery, minced red onion, and fresh dill to the chicken.
  4. Pour the dressing over the chicken and vegetable mixture.
  5. Fold all ingredients together gently until the chicken is evenly coated. Do not overmix; you want to keep some texture.
  6. Taste the salad and add salt and pepper as needed.
  7. Cover the bowl and chill the dill pickle chicken salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • Serve this salad on croissants or soft rolls for classic chicken salad sandwiches.
  • For a low carb chicken salad option, serve the mixture in crisp lettuce cups.
  • If you prefer a richer flavor, substitute all the Greek yogurt with additional mayonnaise.
  • For extra crunch, add 1/4 cup of toasted pecans or walnuts.

Nutrition

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