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Dill Pickle Chicken Salad Recipe

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4.9 from 135 reviews

A refreshing and tangy Savory Dill Pickle Chicken Salad combining shredded chicken, crunchy pickles, and crisp celery in a creamy Greek yogurt and mayonnaise dressing, enhanced with mustard, chives, and fresh dill. Perfect as a light lunch served on croissants or over greens.

Ingredients

Chicken Salad

  • 4 cups cooked chicken, shredded (rotisserie or poached boneless skinless breasts)
  • 1 cup dill pickles, chopped (drain thoroughly to avoid excess moisture)
  • 1 cup celery, chopped (can substitute with diced bell peppers)
  • 1/2 cup onion, chopped (green onions can be used for a milder flavor)

Dressing

  • 1 cup Greek yogurt (acts as a creamy binder)
  • 1/2 cup mayonnaise (enhances creaminess; reduce for a lighter salad)
  • 2 tablespoons mustard (Dijon can be used for a bolder kick)
  • 2 tablespoons chives, chopped (fresh herbs brighten the dish)
  • 2 teaspoons dill, chopped (dried herbs can substitute if fresh unavailable)
  • Salt, to taste (essential for seasoning)
  • Pepper, to taste (essential for seasoning)

Instructions

  1. Prepare Chicken: Shred the cooked chicken and place it into a large mixing bowl to form the base of the salad.
  2. Add Vegetables: Chop dill pickles, celery, and onion into small pieces, making sure pickles are well drained to prevent sogginess, then add them to the bowl with the chicken.
  3. Make Dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, mustard, chopped chives, and dill until creamy and smooth, ensuring all flavors combine well.
  4. Combine Salad: Pour the dressing over the chicken and vegetable mixture, then gently toss everything together until the salad is evenly coated with the dressing.
  5. Season: Taste the salad and adjust seasoning by adding salt and pepper as needed to enhance the flavors.
  6. Chill: Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 2 hours, allowing the flavors to meld and the salad to chill properly.
  7. Serve: Before serving, give the salad a quick stir and enjoy it on buttery croissants or over fresh greens for a satisfying meal.

Notes

  • Ensure dill pickles are well drained to avoid a watery salad.
  • Can substitute celery with diced bell peppers for different crunch and flavor.
  • Use green onions instead of regular onions for a milder onion taste.
  • Reduce mayonnaise for a lighter version or replace with additional Greek yogurt.
  • Fresh dill is recommended but dried dill works in a pinch—adjust quantity to taste.
  • Best served chilled to allow flavors to develop fully.

Find it online: https://forkvista.com/dill-pickle-chicken-salad-recipe/