Picture a warm spring day, and you’re craving something fresh yet satisfying this Dill Pickle Chicken Salad hits just the spot. With tender shredded chicken tossed in a creamy yogurt-mayo dressing, speckled with crunchy dill pickles and sharp red onion, it’s a flavor-packed lunch that’s easy to prep ahead. Whether you scoop it on toasted bread, tuck it into lettuce wraps, or eat it chilled straight from the bowl, you’ll love its tangy, savory and slightly sweet vibe.
What Is Dill Pickle Chicken Salad / Why It’s Special
Dill Pickle Chicken Salad is a modern twist on classic chicken-salad, swapping out lots of mayo and celery for Greek yogurt, sweet relish and chopped dill pickles for extra crunch and zing. It’s special because that pickle-power lifts the whole dish it’s not just another bland sandwich filler. It works cold, holds up well in the fridge, and makes it perfect for meal-prep, work lunches or a laid-back weekend picnic.
Ingredients You’ll Need
- 1½ cups cooked, shredded chicken
- ⅔ cup chopped dill pickles
- ¼ cup diced red onion
- ¼ cup plain Greek yogurt
- 2 Tbsp mayonnaise
- 2 Tbsp sweet relish
- 1 Tbsp chopped fresh parsley
- 1 tsp Dijon mustard
- 1 tsp dried chives
- ½ tsp dried dill
- Salt & pepper, to taste
- Optional Add-Ins:
- A squeeze of lemon juice for extra brightness
- Celery seed or finely-chopped celery (if you enjoy that crunch)
- Fresh chopped dill or chives for garnish
Step-by-Step Instructions
Step 1: Combine the Chicken and Pickles
In a large bowl, add the shredded chicken, chopped dill pickles and diced red onion. Mix gently so the pieces are evenly distributed.
Step 2: Whisk the Creamy Dressing
In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet relish, chopped fresh parsley, Dijon mustard, dried chives, dried dill, plus a generous pinch of salt and pepper.
Step 3: Toss and Chill
Pour the dressing mixture over the chicken-pickle-onion mixture. Toss well until everything is coated. Taste and adjust salt & pepper as needed. Chill in the fridge for at least 10–15 minutes (or longer) so flavors meld.
Step 4: Serve Your Way
Serve the salad in one of these fun ways:
- On a toasted croissant or bread slice
- In lettuce cups for a lighter version
- With whole-grain crackers
- Over mixed greens for a chicken-salad bowl
It’s make-ahead magic prep once, enjoy all week.
Tips / Variations / Why You’ll Love It
- Tip: Use rotisserie chicken or leftover roasted chicken to save time.
- Variation: For a lower-mayo version, increase the Greek yogurt.
- Variation: Swap sweet relish for chopped sweet pickles or add a splash of pickle juice for more tang.
- Why You’ll Love It: It’s refreshing, full of texture (thanks to the pickles and onion), and super versatile. Warm day? Use it chilled. Craving comfort? Scoop it into a croissant. Plus, it holds up well for leftovers making lunch planning easier.
FAQs
Q1. Can I use canned tuna or turkey instead of chicken?
Yes! Swap shredded chicken for canned tuna (drained) or shredded turkey flavor will stay great.
Q2. How long will this salad hold in the fridge?
Stored in an airtight container, this salad stays good for about 3-4 days. The pickles help keep it crisp.
Q3. Is it okay to skip the sweet relish?
Absolutely. You can omit sweet relish or use chopped sweet pickles instead. The texture might change slightly but flavor stays strong.
Q4. Can I make it ahead for a picnic?
Yes! That’s one of the best parts. Make it a day ahead, keep chilled and serve on bread or in lettuce cups.
Conclusion
This Dill Pickle Chicken Salad is your go-to when you want something bright, flavorful and effortlessly cool. With minimal effort and maximum impact, it’s perfect for lunch, snacks or a casual dinner. Pull it together, scoop it how you like, and relish (pun intended) the crunchy tang of pickles in every bite.
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because comfort should always be this delicious!