If you are craving a fresh, tangy twist on a classic favorite, this Dill Pickle Chicken Salad Recipe is about to become your new go-to. Bursting with bright flavors from dill pickles, fresh herbs, and a creamy, zesty dressing, this salad perfectly balances crunchy textures and rich creaminess. Whether you’re making lunch for yourself or a quick dinner to impress friends, this dish delivers an irresistible combination of taste and simplicity that will keep everyone coming back for more.
Ingredients You’ll Need
The beauty of this Dill Pickle Chicken Salad Recipe lies in its straightforward and accessible ingredients. Each one plays a vital role, whether it’s adding crunch, creaminess, or that signature tangy dill flavor that ties everything together beautifully.
- Cooked shredded chicken (1 ½ cups): The hearty protein base that makes this salad satisfying and filling.
- Chopped dill pickles (â…” cup): Adds the essential zing and crunch that elevates every bite.
- Diced red onion (¼ cup): Brings a mild sharpness and vibrant color contrast.
- Plain Greek yogurt (¼ cup): A creamy, tangy alternative that lightens up the dressing without losing richness.
- Mayonnaise (2 tablespoons): Enhances the creamy texture and smooth mouthfeel.
- Sweet relish (2 tablespoons): Balances the tartness with a little sweet pop.
- Fresh parsley (1 tablespoon): Offers a fresh, herbaceous note that brightens the salad.
- Dijon mustard (1 teaspoon): Adds subtle sharpness and depth.
- Dried chives (1 teaspoon): Infuses a gentle onion flavor that complements the fresh onion.
- Dried dill (½ teaspoon): The star herb that reinforces the pickle flavor with delicate earthiness.
- Salt and pepper (to taste): Essential for balancing and enhancing all the flavors.
- Croissants or crackers (optional): Perfect for serving and adding a delightful crunch or buttery base.
How to Make Dill Pickle Chicken Salad Recipe
Step 1: Prepare Chicken and Veggies
Start by placing your shredded cooked chicken, chopped dill pickles, and diced red onion into a large mixing bowl. This trio forms the core texture and flavor profile, so make sure your chicken is tender and your pickles fresh and crisp.
Step 2: Make the Dressing
In a separate bowl, combine the plain Greek yogurt, mayonnaise, sweet relish, Dijon mustard, fresh parsley, dried chives, dried dill, salt, and pepper. Whisk everything together until the dressing is smooth and creamy. This dressing is the heart of the Dill Pickle Chicken Salad Recipe, delivering that rich, tangy punch that ties all ingredients perfectly.
Step 3: Combine Ingredients
Pour the creamy dressing over the chicken and vegetable mixture. Toss gently but thoroughly to ensure every shred of chicken and morsel of pickle is coated evenly. This step ensures that every bite is bursting with balanced flavor and texture.
Step 4: Chill for Maximum Flavor
Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows all the flavors to meld together, letting the dill and mustard develop deeper into the chicken and veggies, resulting in a more vibrant and cohesive dish.
Step 5: Serve and Enjoy
Once chilled, your Dill Pickle Chicken Salad Recipe is ready to delight. Serve it cold on buttery toasted croissants, crispy crackers, or even inside crisp lettuce cups for a lighter option. This versatility means you can tailor your meal to whatever mood suits you best.
How to Serve Dill Pickle Chicken Salad Recipe
Garnishes
To elevate your Dill Pickle Chicken Salad Recipe presentation, sprinkle extra fresh parsley or a few dill sprigs on top to add a pop of green and fresh aroma. A few whole pickle slices or chopped hard-boiled eggs can also enhance the look and taste.
Side Dishes
Pairing this salad with simple sides like fresh garden greens, crunchy veggie sticks, or a bowl of seasonal fruit creates a balanced and refreshing meal. For something heartier, a warm soup or baked potato works beautifully alongside the cool, creamy salad.
Creative Ways to Present
Don’t hesitate to get creative—try serving the salad inside avocado halves or stuffed into pita pockets for a fun twist. You can also use it as a flavorful topping on baked potatoes or flatbreads, making the Dill Pickle Chicken Salad Recipe not just a side but the star of your meal.
Make Ahead and Storage
Storing Leftovers
Leftover Dill Pickle Chicken Salad Recipe keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors will deepen even more, so leftovers often taste even better the next day. Just be sure to give it a good stir before serving.
Freezing
Because this salad contains mayo and yogurt, freezing is not recommended as the texture and creaminess may change upon thawing. It’s best enjoyed fresh or refrigerated for a few days.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you prefer, let it sit out for 10-15 minutes before serving to soften the chill, but avoid warming it up in the microwave to protect the creamy texture.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken is a perfect shortcut that adds great flavor and convenience without compromising the taste of your Dill Pickle Chicken Salad Recipe.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, sour cream or additional mayonnaise can work as substitutes, but keep in mind these may alter the salad’s tanginess and calorie content slightly.
Is this recipe low carb?
This salad itself is relatively low in carbs, especially when eaten without bread or crackers. Serving it in lettuce cups makes it an excellent low-carb meal option.
Can I make this salad spicy?
Definitely! Feel free to add a pinch of cayenne pepper, some chopped jalapeños, or a dash of hot sauce to the dressing to give your Dill Pickle Chicken Salad Recipe a little kick.
How long should I chill the salad?
At least 30 minutes in the fridge is ideal to let the flavors marry beautifully. If you have more time, an hour or two will intensify the taste even further.
Final Thoughts
This Dill Pickle Chicken Salad Recipe is one of those dishes that feels like a warm hug on a plate, combining simplicity with a burst of fresh, tangy flavor. Whether you’re packing it for lunch or serving it at a casual gathering, it’s sure to become a beloved staple. Give it a try and watch it quickly disappear from your table as everyone asks for the recipe!
Print
Dill Pickle Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A refreshing and tangy Dill Pickle Chicken Salad featuring tender shredded chicken tossed with chopped dill pickles, red onion, and a creamy dressing made from Greek yogurt and mayonnaise. Perfectly seasoned with herbs and sweet relish, this salad is great for sandwiches, crackers, or lettuce wraps, offering a flavorful and easy meal or snack in just 10 minutes.
Ingredients
Chicken & Veggies
- 1 ½ cups cooked, shredded chicken
- â…” cup chopped dill pickles
- ¼ cup diced red onion
Dressing
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon dried chives
- ½ teaspoon dried dill
- Salt & pepper to taste
Optional Serving
- Croissants, toasted
- Crackers
Instructions
- Prepare Chicken & Veggies: In a large mixing bowl, add the shredded cooked chicken, chopped dill pickles, and diced red onion to combine the main salad ingredients.
- Make the Dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet relish, Dijon mustard, chopped fresh parsley, dried chives, dried dill, salt, and pepper until the mixture is smooth and creamy.
- Combine: Pour the prepared dressing over the chicken mixture and toss everything together until the chicken and veggies are evenly coated with the creamy dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to let the flavors meld and deepen.
- Serve: Enjoy the dill pickle chicken salad cold, served on croissants, toast, crackers, or wrapped in lettuce leaves for a low-carb alternative.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- You can substitute mayonnaise with extra Greek yogurt for a lighter option.
- Add chopped celery or apples for additional crunch and sweetness if desired.
- This salad keeps well in an airtight container refrigerated for up to 3 days.
- Use leftover cooked chicken or rotisserie chicken for quicker preparation.
