If you’re craving something tangy, creamy, and packed with bright flavors, this Savory Dill Pickle Chicken Salad Recipe is your go-to. It’s perfect when you need a quick lunch that feels homemade but comes together effortlessly. Whether it’s for a picnic, an easy dinner, or a satisfying snack, you’ll find this chicken salad a delightful twist on the classic.
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Why You’ll Love This Savory Dill Pickle Chicken Salad Recipe
This recipe brightens up your typical chicken salad with crisp dill pickles and a creamy, herb-infused dressing. It’s balanced in both texture and flavor, making each bite satisfying without being heavy.
- Texture you want: A lovely crunch from diced pickles and red onion against tender shredded chicken
- Flavor that pops: Herby dill and tangy Dijon mustard play beautifully with the creamy yogurt and mayo
- Everyday ingredients: Easily found pantry staples with fresh parsley to elevate the taste
- Works for any night: Whip it up in minutes for sandwiches, salads, or simple wraps
Ingredient Spotlight
Getting the best from this Savory Dill Pickle Chicken Salad Recipe really comes down to using fresh herbs and quality pickles. Feel free to swap or tweak, but I’ve found that each element plays a crucial role in achieving that perfect balance.
- Cooked shredded chicken: Rotisserie chicken works wonders here for convenience and moistness
- Dill pickles: Choose crunchy dill pickles over bread-and-butter ones for that signature tang
- Greek yogurt: Adds creaminess and a subtle tang while cutting calories compared to mayo alone
Seasonality & Sourcing
Fresh parsley is a game-changer, especially when in season during spring and summer — it’s vibrant and fragrant. If you can find freshly made pickles at a local farmers market, grab those for an extra boost of flavor. For budget-friendly options, good quality jarred dill pickles work just fine year-round without compromising that delightful tang.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by shredding your cooked chicken finely — I like using my hands because it’s quick and you avoid over-mixing. Mince the red onion and dice the dill pickles into bite-sized pieces so they mingle evenly throughout. No preheating needed here, just a large bowl ready to combine everything!
Step 2 — Cook & Build Flavor
Since the chicken is already cooked, the “cooking” is really about building the dressing. Whisk together Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, dried dill, dried chives, fresh parsley, then season with salt and pepper. This combo brings out maximum flavor with no fuss. I taste as I go to find just the right balance — sometimes a splash more mustard or a pinch more dill makes all the difference.
Step 3 — Finish & Rest
Toss the dressing with the shredded chicken and veggies until everything is coated in that creamy, tangy goodness. Letting the salad rest in the fridge for at least 15-20 minutes helps the flavors marry beautifully. This step really transforms the salad, so don’t skip it! I usually cover it tightly and give it a gentle stir before serving to fluff everything up.
Troubleshooting Savory Dill Pickle Chicken Salad Recipe
If you find the salad a bit dry, a splash more Greek yogurt or mayo can soften it right up. Feeling it’s bland? A squeeze of lemon juice or an extra dollop of Dijon mustard amps up brightness immediately. If it’s too soggy, try chopping your pickles a bit bigger next time and draining any excess liquid before adding — soaking the onion in cold water for a few minutes also tames bite without adding moisture.
Pro Tips
I’ve made this salad countless times, and a few insights have stuck with me to keep it fresh and crowd-pleasing every time.
- Heat control: No heat here in cooking, but keep your fresh herbs refrigerated and add them last to preserve their aroma.
- Timing window: The salad tastes best after at least 20 minutes chilling—let those flavors mingle.
- Make-ahead move: Prep up to 2 days ahead and keep covered tightly in the fridge.
- Avoid this pitfall: Don’t skip draining excess pickle juice to prevent sogginess.
Variations & Substitutions
Want to personalize your Savory Dill Pickle Chicken Salad Recipe? Swap Greek yogurt with sour cream for a richer taste or use turkey instead of chicken for a leaner protein. Pickle lovers can punch it up with a few chopped fried pickles on the side, or swap the dill pickles for bread-and-butter if you prefer a touch of sweetness. For a dairy-free version, replace Greek yogurt and mayo with avocado mash or a vegan mayo alternative.
Great Debates
One question I often get is mayo vs. Greek yogurt in chicken salad. I tend to balance both here because mayo brings creaminess while yogurt adds tang and lightness — a combo that elevates the salad without being too heavy. Some folks prefer all mayo for richness; others go full yogurt for health reasons. Both work fine, but it’s about finding your flavor and texture sweet spot.
Make-Ahead, Storage & Freezing
This salad keeps well refrigerated for 3 to 4 days in an airtight container. Because of the pickles and fresh herbs, the flavor actually deepens as it sits. I don’t recommend freezing this one since the yogurt and mayo dressing can separate and the texture may suffer once thawed. Instead, make just enough to enjoy fresh or scale down for smaller portions.
Yield & Conversions
This recipe makes about 2 to 3 generous servings. Want to double it for meal prep or a crowd? Simply multiply all ingredients by two. For a smaller snack-size portion, halve the quantities. Measurements convert easily too: 1.5 cups shredded chicken is roughly 225 grams.
Serving Ideas & Pairings
This chicken salad shines on toasted whole-grain bread or buttery croissants for sandwiches. It also makes a perfect topping for crisp lettuce cups or as a protein boost tossed into garden greens. I love pairing it with crunchy carrot sticks or a handful of dill pickle chips on the side for an extra tangy crunch.
FAQs
Yes, canned chicken can work in a pinch but tends to be softer and less flavorful than freshly cooked or rotisserie chicken. Drain well to avoid sogginess.
Replace Greek yogurt and mayonnaise with avocado mash or use a high-quality vegan mayo substitute to keep the creamy texture without dairy.
Absolutely! Celery, bell peppers, or even apples can add crunch and sweetness. Just be mindful of moisture content to prevent making the salad soggy.
Keep leftovers in an airtight container in the fridge and consume within 3 to 4 days for best flavor and texture.
Notes, Tools & Special Equipment
For this Savory Dill Pickle Chicken Salad Recipe, a good sharp knife and cutting board make quick work of chopping pickles and onions. I find a large mixing bowl and sturdy spoon or spatula essential for folding the salad together gently. No special equipment is needed, but a digital kitchen scale helps if you want to be precise with portions.
PrintPrintable Recipe 📖
Savory Dill Pickle Chicken Salad Recipe
A flavorful and creamy savory dill pickle chicken salad that combines shredded chicken, dill pickles, red onion, and a tangy Greek yogurt and mayonnaise dressing seasoned with herbs like dill and chives. Perfect for sandwiches, salads, or as a snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Ingredients
For the Salad:
- 1.5 cups shredded cooked chicken
- ¼ cup minced red onion
- ⅔ cup diced dill pickles
For the Dressing:
- 1 teaspoon dried chives
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon dried dill
- 1 teaspoon Dijon mustard
- 2 tablespoon sweet pickle relish
- ¼ cup plain Greek yogurt
- 2 tablespoon mayonnaise
- Salt and pepper to taste
Instructions
- Prepare the Chicken and Vegetables: Begin by placing the cooked and shredded chicken, finely chopped red onion, and diced dill pickles into a large mixing bowl. This will form the base of your chicken salad.
- Mix the Dressing Ingredients: In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, dried chives, fresh parsley, dried dill, and a generous pinch of salt and pepper until smooth and creamy. This dressing will add flavor and help bind the salad ingredients.
- Combine Salad Ingredients and Dressing: Pour the prepared dressing over the chicken mixture. Use a spoon or spatula to gently toss until all ingredients are evenly coated. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve and Enjoy: Your savory dill pickle chicken salad is now ready. Serve it on toast, as a sandwich filling, with crackers, in lettuce cups, or over a fresh salad for a delicious meal or snack.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- For extra crunch, add chopped celery or apple.
- Substitute mayonnaise with a light version to reduce fat.
- Adjust the amount of dill pickle relish and fresh parsley to taste for varying flavor intensity.
- Chill the salad for 30 minutes before serving to allow flavors to meld.
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