We love this dill pickle chicken salad. It’s perfect to make ahead and makes a bright, satisfying lunch for warm-weather days. Serve it on toast or crackers, in sandwiches, lettuce cups, wraps, or over a green salad.
Lunch is on me today!
I’m collecting easy, delicious lunch ideas this year, and this dill pickle chicken salad is a new favorite. It’s inspired by previous chicken salads I love, but here I load the recipe with dill pickle flavor for a tangy, crunchy twist.
The salad is chunky and satisfying, built on a tangy base of Greek yogurt with a touch of mayo and plenty of pickle goodness.
It’s versatile enough to enjoy in many ways — ideal for make-ahead meals, picnic boxes, or simple weeknight lunches.
My favorite ways to enjoy it are on croissants or sandwiches, open-faced on toast, with crackers, tucked into lettuce cups, or piled on top of salad greens. It’s also excellent scooped up with potato chips.
The flavor takes me back to childhood summers when I’d dip chips into the last bit of pickle juice on my plate — pure nostalgia and delight.
I’ve always loved dill pickles — they’ve been a snack staple for me since I was little. Over time I’ve learned to make chicken salad the way I actually enjoy it: not too wet, with a great balance of tang, crunch and herbs.
Traditional deli-style chicken salads can be overly mayonnaise-heavy, so I like to use a mix of plain Greek yogurt and a little mayo for creaminess without weighing it down. Adding chopped pickles and sweet relish makes the flavors pop.
To make this salad, combine shredded cooked chicken with diced red onion and chopped dill pickles. Whisk together plain Greek yogurt, a bit of mayonnaise, sweet relish, Dijon mustard, chopped fresh parsley, dried chives and dried dill, plus salt and pepper. Toss the dressing with the chicken mixture until everything is evenly coated and taste to adjust seasoning.
OH YES.
This salad scratches that pickle itch in the best way — bright, tangy and satisfying. Use it exactly as you’d use any great chicken salad: pile it on croissants, toast, or crackers; spoon into lettuce cups; or serve over greens for a quick, flavorful meal.
Serve cold or chilled, and make ahead for easy lunches all week.
Dill Pickle Chicken Salad
Dill Pickle Chicken Salad
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Ingredients
- 1 ½ cups cooked, shredded chicken
- ⅔ cup chopped dill pickles
- ¼ cup diced red onion
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon dried chives
- 1/2 teaspoon dried dill
- croissants, toast or crackers for serving
Instructions
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Place the chicken, onion and chopped pickles in a large bowl. In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet relish, Dijon mustard, chives, dried dill and a generous pinch of salt and pepper. Add the dressing to the chicken mixture and toss until evenly coated. Taste and adjust salt and pepper as needed.
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Serve chilled or at room temperature with croissants, on toast, in sandwiches, with crackers, in lettuce cups, or over salad greens.
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Taking a little fluffy croissant nap!