Dill Pickle Chicken Salad
Published on July 07, 2025
Quick Summary
This Dill Pickle Chicken Salad is a protein-packed, flavor-loaded recipe perfect for easy lunches, meal prep, or low-carb wraps. Made with shredded chicken, crunchy pickles, and a creamy Greek yogurt dressing, it’s a refreshing twist on classic chicken salad that comes together in minutes. If you’re a pickle lover or just need a quick, satisfying meal idea, this one’s a must-try!
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Pin ItEasy Dill Pickle Chicken Salad – Protein-Packed and Perfect for Meal Prep
If you’re anything like me and find yourself constantly looking for quick, satisfying lunches that aren’t boring, this Dill Pickle Chicken Salad is a total lifesaver. I’ve made a lot of chicken salad in my day, but this version? It’s a winner!
It’s creamy, tangy, and packed with texture thanks to plenty of chopped pickles, crisp celery, and a little red onion for bite. The dressing is lightened up with Greek yogurt but still has that classic richness, and a splash of pickle brine takes the flavor over the top.
It’s perfect for busy weekdays, meal prep, or just those “I need lunch now” moments. Scoop it onto crackers, pile it into a sandwich, make a wrap, or eat it straight from the bowl—I won’t judge.
And if you are a pickle lover, don’t miss my Dill Pickle Dip and Pickle de Gallo!
Ingredients (with Helpful Notes)
- Chicken: Rotisserie chicken works great for convenience and flavor. Avoid strongly seasoned varieties like BBQ.
- Dill pickles: The star of the salad! I recommend using refrigerated deli-style pickles like Grillo’s for the best crunch and fresh dill flavor, but you can use your favorite brand of pickles. Don’t use bread and butter or sweet pickles for this recipe, they are too sugary and not the right flavor.
- Celery: I like to add in celery for added crunch and extra veggies are always a good idea!
- Red onion: I like red onion for the pop of color and flavor. Green onions work well too! for a milder onion flavor.
- Greek yogurt: I like to use plain Greek yogurt for added protein.
- Mayonnaise: Adds richness and smooth texture alongside the tangy yogurt.
- Pickle brine: This is your flavor booster—use brine from the same pickles you chop.
- Dill: Fresh dill gives brighter flavor; if you don’t have fresh dill you can use ½ teaspoon dried dill. Rub dried dill between fingers to release aroma.
- Dijon mustard: Adds depth and tang.
- Garlic powder: Adds background flavor without overpowering. Adjust to taste if you’re a garlic fan.
Tips for Making Dill Pickle Chicken Salad
- Use finely chopped ingredients for better texture. Smaller, even cuts of celery, pickles, and onion make the salad easier to eat and help the flavors mix more evenly.
- Shred the chicken while it’s warm. Warm chicken is easier to shred and absorbs the dressing better. If you’re cooking your own chicken, let it rest a few minutes, then shred while still slightly warm.
- Dry the pickles a bit. After chopping, you can blot the pickles gently with a paper towel before mixing to keep them extra crunchy!
- Adjust the dressing to your texture preference. Like it creamier? Add a bit more Greek yogurt or mayo. Too thick? Thin it out with an extra splash of pickle brine.
- Let the flavors sit! Once you’ve mixed everything, chill the salad for 15–30 minutes before serving. This allows the brine and seasonings to soak into the chicken for a more cohesive flavor.
- Make it your own. Want more protein? Add a chopped hard-boiled egg. Craving spice? Stir in a pinch of cayenne or a dash of hot sauce.
- Serving ideas. Spoon it into butter lettuce cups for a fresh, low-carb option, or spread it between toasted bread for a hearty sandwich. You can also enjoy it with crackers, chips, or serve over greens.
- Meal prep like a pro! Store it in an airtight container for up to 4 days in the fridge. Stir before serving to redistribute the dressing.
Dill Pickle Chicken Salad
Ingredients
- 2 cups cooked shredded chicken
- 1 cup chopped dill pickles
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon pickle brine
- 1 tablespoon chopped fresh dill (or ½ teaspoon dried dill)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
Instructions
- In a large bowl, combine the shredded chicken, pickles, celery, red onion, Greek yogurt, mayonnaise, pickle brine, dill, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined. Taste and adjust seasonings, if necessary.
- Serve with crackers, on toast, in a sandwich or wrap, in lettuce cups, or with veggies.
Notes
Nutrition
Have you tried this recipe?
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