Easy Dill Pickle Chicken Salad
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This creamy dill pickle chicken salad is made with Greek yogurt instead of mayo for a lighter, high-protein twist. It comes together in minutes and is perfect for meal prep and quick lunches.
I’ve made a lot of chicken salad variations over the years, from rotisserie chicken salad and cottage cheese chicken salad to buffalo chicken salad, but this dill pickle chicken salad might just be my new favorite. If you’re a pickle lover, you’re going to love this recipe!
Table of Contents
Why I Love This Dill Pickle Chicken Salad
- Creamy without mayo: The Greek yogurt keeps it light while still super creamy, similar to my Greek yogurt chicken salad.
- Quick to make: Everything comes together in one bowl in just 10 minutes.
- Great for meal prep: It holds up well in the fridge and honestly tastes even better after sitting for a bit.
- So many ways to serve it: Scoop it onto almond flour crackers for an easy snack, serve it over greens like my spinach salad or serve it on sourdough bread as a sandwich for a quick lunch.
Ingredients Needed
- shredded chicken – I love using rotisserie chicken for convenience, but you can make your own using my slow cooker shredded chicken.
- dill pickles – the star of the show. Go for a good-quality dill pickle that you actually enjoy eating on its own. Some are more garlicky, some more vinegary, and that will come through in the final salad.
- Greek yogurt – keeps everything creamy without using mayo. I recommend full-fat for the best texture since it’s thicker and less watery, which helps the salad hold together better.
- pickle juice – don’t skip this. It ties the whole flavor together and gives you that extra punch of dill pickle flavor throughout the dressing.
- Dijon mustard – adds depth and a subtle tang that balances out the yogurt and pickle juice. It’s not overpowering, but you’d notice if it was missing.
- dill – reinforces that classic pickle flavor. Fresh dill gives a brighter finish, but dried works just fine if that’s what you have.
Find the full ingredient list with measurements in the recipe card below.
How to Make Chicken Salad with Dill Pickles
Honestly, the best part about this recipe is how simple it is. Everything comes together in one bowl with just two quick steps, which makes it perfect for busy days or when you don’t feel like cooking.
Step 1: Whisk together the Greek yogurt, pickle juice, Dijon, dill and seasonings until smooth and creamy.
Step 2: Add the shredded chicken, chopped pickles, and red onion, then stir until everything is well coated and combined. Adjust consistency and seasoning as needed, then serve or chill.
Tips for the Best Chicken Salad
- Use shredded chicken for the best texture: Finely shredded chicken soaks up all that creamy, tangy dressing way better than big chunks.
- Chop everything small: Dice the pickles and onion fairly small so you get a little bit of everything in each bite instead of big overpowering chunks.
- Balance the texture: If your chicken is on the dry side, add an extra spoonful of Greek yogurt to loosen things up and make it creamier.
- Let it chill if you can: It’s good right away, but even 30–60 minutes in the fridge helps the flavors come together and taste more cohesive.
How to Store
This is one of those recipes that actually tastes even better the next day once the flavors have had time to meld.
- Refrigerator: Store in an airtight container in the fridge for up to 4 days.
- Before serving: Give it a quick stir and taste again. If needed, add a splash of pickle juice or a spoonful of yogurt to freshen it up.
Frequently Asked Questions
There are so many ways to enjoy this! Keep it simple and scoop it onto crackers like my everything but the bagel crackers or serve it over greens for a light meal. It’s also great as a sandwich or wrap for an easy lunch. For a high-protein option you could serve it with these cottage cheese cauliflower thins. If you want to keep things lower-carb, try it in lettuce cups or with sliced veggies for dipping.
This usually comes down to two things: the yogurt and the pickles. Use a thick Greek yogurt (not runny), and if your pickles are really juicy, you can pat them dry slightly before mixing. The salad will still loosen a bit as it sits, but that’s normal, just give it a quick stir before serving.
You can shred it with two forks, but if you want it really quick and evenly shredded, use a hand mixer or stand mixer for a few seconds. It gives you that fine, fluffy texture that works really well in chicken salad.
More Chicken Salad Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Dill Pickle Chicken Salad
Ingredients
- 2 cups shredded chicken
- ½ cup chopped dill pickles
- ¼ cup diced red onion
- ½ cup plain Greek yogurt, I used full-fat
- 2 Tablespoons pickle juice
- 1 Tablespoon fresh dill, chopped or 1 teaspoon dried dill
- ½ Tablespoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon fine sea salt
Instructions
- In a medium mixing bowl, add the yogurt, pickle juice, fresh dill, Dijon, onion powder, garlic powder, pepper and salt. Whisk until smooth and well combined.½ cup plain Greek yogurt, 2 Tablespoons pickle juice, ½ Tablespoon Dijon mustard, 1 Tablespoon fresh dill, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon fine sea salt
- Add the chicken, dill pickles and red onion to the bowl.2 cups shredded chicken, ¼ cup diced red onion, ½ cup chopped dill pickles
- Stir until everything is evenly coated and combined. If the mixture seems a little dry, add an extra spoonful of Greek yogurt to reach your desired consistency. Taste and adjust seasonings as needed before serving.
- Serve immediately or chill in the fridge for 30–60 minutes to let the flavors meld. Enjoy on its own, in a sandwich or wrap, or over greens for an easy high-protein meal.
Notes
- Adjust consistency as needed: If the salad thickens in the fridge, just stir in a splash of pickle juice or a spoonful of yogurt before serving.
- Let it chill: This salad tastes even better after 30–60 minutes in the fridge once the flavors have had time to meld.
- Pickle preference matters: Stick with crisp, tangy dill pickles for the best flavor and texture. Avoid sweet pickles as they’ll change the overall taste.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Am I able to use avocado mayo instead of yogurt? Do you know how much I’d use?
Yes, absolutely! Avocado mayo should work well in place of the Greek yogurt. I’d start with the same amount, ½ cup, and then adjust to taste if needed. Hope you enjoy it!
Easy to make and taste delicious. Used less dill in the recipe because I am not a fan of dill. Worked out great and my husband loved it too.
So glad you enjoyed this recipe, Joanne! I’m happy it worked well with less dill and that your husband loved it too. Thanks for making it and for coming back to leave a review. It means the world to me!
Really delicious, made recipe as is, no additions. I was looking for something healthy to use with chicken. Spot on!!,
So glad you loved this recipe, Joanne! I’m happy it was exactly what you were looking for to serve with chicken. Thanks for making it and for coming back to leave a review. It means the world to me!
This was so good! Super easy to make, creamy without feeling heavy, and the dill pickle flavor was perfect. I’d definitely make it again.
Yay! So glad you enjoyed this chicken salad, Heather. Thanks for coming back to leave a review. I really appreciate it!
Any changes for tuna salad?
Tuna should work great here in place of the chicken. I’d just drain it really well before mixing everything together. Hope you enjoy it!