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Creamy and Tangy Dill Pickle Chicken Salad

A scoop of creamy dill pickle chicken salad mixed with chunks of pickles and topped with fresh dill sprigs.
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Make this easy, protein-packed dill pickle chicken salad. It is creamy, tangy, and perfect for quick lunches or meal prep.

Ingredients

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  • 3 cups cooked chicken, shredded or cubed
  • 1 cup dill pickles, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely minced
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
  • 2 tablespoons dill pickle juice
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the cooked chicken in a medium mixing bowl.
  2. Add the chopped dill pickles, celery, and red onion to the bowl with the chicken.
  3. In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), dill pickle juice, fresh dill, and Dijon mustard until smooth. This creates your creamy chicken salad dressing.
  4. Pour the dressing mixture over the chicken and vegetable mixture.
  5. Add the salt and pepper.
  6. Gently fold all ingredients together until the chicken is evenly coated. Do not overmix.
  7. Taste the salad and add more salt, pepper, or pickle juice if desired for extra tang.
  8. Cover the bowl and chill in the refrigerator for at least 15 minutes to allow the flavors to combine.
  9. Serve cold on bread, crackers, in lettuce cups, or as a side dish.

Notes

  • For a low-carb or keto option, substitute half the mayonnaise with plain Greek yogurt and serve in crisp lettuce wraps instead of bread.
  • Use rotisserie chicken for a fast preparation hack.
  • If you prefer a less intense pickle flavor, reduce the amount of pickle juice used in the dressing.
  • This salad keeps well for up to 4 days when stored in an airtight container in the refrigerator, making it excellent for meal prep lunches.

Nutrition

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