Flavored Dill Pickle Chicken Salad
A quick and tangy chicken salad with dill pickles and Greek yogurt, perfect for sandwiches or dips.
I’ve been making this dill pickle chicken salad for years whenever I want something tangy, creamy, and utterly simple to throw together for lunch, picnics, or a light weeknight supper. The bright pop from the pickles paired with dill and a little Greek yogurt keeps it tasting fresh instead of heavy—perfect for stuffing into sandwiches, topping a green salad, or scooping up with crunchy crackers. If you’re browsing chicken salads to add to your weekday rotation, this one is a fast, budget-friendly win and a great base for variations. (If you like exploring different chicken dishes, check out this collection of best chicken recipes.)
Why you’ll love this dish
This salad is quick to assemble, uses pantry staples, and balances tang, creaminess, and herb flavor without complicated steps. It’s kid-friendly (but adjustable), makes excellent sandwich filling, and stretches cooked chicken into several meals—ideal for meal prep.
Reasons to choose this recipe:
- Ready in about 10 minutes with leftover or rotisserie chicken.
- Budget-friendly: uses inexpensive staples like pickles and mayo.
- Versatile: serve on bread, lettuce, crackers, or as a dip.
- Good make-ahead option for lunches or potlucks.
Step-by-step overview
Before you dive into the details, here’s what happens: shred cooked chicken, dice the dill pickles, whisk together a mayo–Greek yogurt dressing with mustard and dill, toss everything to coat, taste and adjust, then chill or serve immediately. No cooking required if your chicken is already cooked—just a few bowls and a spoon.
Key Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken is perfect)
- 1 cup dill pickles, diced (use crunchy dill pickles, drained)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt (for tang and lighter texture)
- 1 tablespoon mustard (Dijon or yellow, your choice)
- 1 tablespoon dried dill weed (or 1 tablespoon chopped fresh dill)
- Salt and pepper to taste
- Optional: 1/4–1/2 cup chopped celery or chopped red onion for crunch
Notes and substitutions:
- Chicken: use leftover roasted chicken, poached breasts, or shredded store-bought rotisserie meat. For a hot-cooked alternative try a lemon-forward chicken recipe like 15-minute creamy lemon chicken orzo and then shred for this salad.
- Yogurt swap: full-fat Greek yogurt keeps creaminess without adding too much tang; use all mayo for richer flavor.
- Dill: fresh dill brightens the salad—add a tablespoon of chopped fresh dill if you have it.
- Pickles: sweet pickles will change the flavor profile; stick with dill pickles for the intended tang.
Directions to follow
- Shred the cooked chicken into bite-sized pieces and place it in a large mixing bowl.
- Dice the dill pickles and add them to the chicken. If the pickles are very juicy, drain or pat them dry so the salad doesn’t get watery.
- In a small bowl, whisk together mayonnaise, Greek yogurt, mustard, dried dill weed, and a pinch of salt and pepper until smooth. Taste and add more mustard or a splash of pickle juice if you want extra tang.
- Pour the dressing over the chicken and pickles. Stir gently until everything is evenly coated.
- Taste and adjust seasoning—add more salt, pepper, or dill as needed. Fold in optional celery or onion for crunch.
- Serve right away or refrigerate for 30–60 minutes to let flavors meld. Serve on bread, in lettuce wraps, on crackers, or over mixed greens.
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 6 DONE03Recipe notes
- 01Refrigerate in an airtight container within 2 hours of making. Keep in the fridge up to 3–4 days. Freezing is not recommended due to separation of mayonnaise and yogurt.
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Best ways to enjoy it
- Sandwich: layer on whole-grain bread with lettuce and tomato.
- Lettuce cups: spoon into butter lettuce leaves for a low-carb lunch.
- Salad topper: place over mixed greens with cherry tomatoes and cucumber for a quick meal.
- Snack/dip: serve with crisp crackers or pita chips.
Pair with: a simple green salad, dill pickle chips, coleslaw, or roasted sweet potatoes.
Storage and reheating tips
Refrigerate in an airtight container within 2 hours of making (food safety rule).
Keep in the fridge up to 3–4 days. The pickles will continue to flavor the mixture, so flavor may intensify over time.
Freezing is not recommended: mayonnaise and yogurt separate and become watery once thawed. If you must freeze, omit pickles and dressing—freeze shredded chicken only, then thaw and assemble fresh.
This salad is meant to be served cold. If you want a warm version, gently reheat shredded chicken separately and fold into dressing just before serving.
Creative twists
- Southern-style: fold in a little sweet relish and chopped hard-boiled egg for a sweeter, heartier salad.
- Mediterranean: swap dill for chopped fresh parsley and add a squeeze of lemon, cucumber, and feta.
- Low-carb/keto: serve in halved avocados or large romaine leaves.
- Swap proteins: try turkey or canned salmon instead of chicken for a different spin.
- Vegan: replace chicken with shredded jackfruit and use vegan mayo and dairy-free yogurt.
Common questions
How long does this salad take to make?
A: About 10–15 minutes if you have cooked chicken on hand. Allow 30–60 minutes chilling time if you prefer the flavors melded.
Can I use pickle juice in the dressing?
A: Yes — add 1–2 teaspoons to taste for extra tang, but don’t overdo it or the salad will become too salty.
Is this salad freezer-friendly?
A: Not really. Mayo and yogurt separate when frozen. If needed, freeze cooked chicken separately and assemble the salad fresh after thawing.
Can I make this ahead for a picnic?
A: Yes. Assemble and refrigerate up to a day ahead. Keep chilled in a cooler and consume within a few hours once removed from refrigeration.
How can I make it lower in calories?
A: Use low-fat Greek yogurt in place of some or all of the mayonnaise and reduce the amount of added mayo.
Conclusion
If you enjoy bright, tangy chicken salads, this dill pickle version is a quick favorite worth bookmarking—easy to customize and perfect for lunches or casual gatherings. For more ideas, check out Southern Bite and my Sweet Heat Pickles.
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