Dill Pickle Chicken Salad
A quick and tangy chicken salad with dill pickles and Greek yogurt, perfect for sandwiches or dips.
Ingredients
Main 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
- 1/4-1/2 cup chopped celery or chopped red onion Optional for crunch
Instructions
Preparation
- 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.
- In a small bowl, whisk together mayonnaise, Greek yogurt, mustard, dried dill weed, and a pinch of salt and pepper until smooth.
- 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.
Notes
Refrigerate 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.