Dill Pickle Chicken Salad
There’s something about a good chicken salad that just hits when you need something quick, cool, and filling. And if you love pickles, this one’s for you.
This Dill Pickle Chicken Salad has become a weekly lunch prep staple for me: it’s tangy, savory, creamy, and totally customizable. I usually use leftover shredded chicken from dinner earlier in the week or grab a rotisserie chicken to make it extra easy. The pickle juice and fresh dill make it super flavorful, and you can swap in whatever you have on hand to make it your own.
It takes 10 minutes, tastes even better the next day, and doesn’t require a single minute at the stove. Win-win-win.
This post may contain affiliate links, please read our privacy policy for details.
Recipe Tips
Use cold chicken: This salad comes together best when the chicken is already chilled—it helps the flavors absorb better.
Chop pickles finely: You want little bursts of flavor in every bite without overpowering the texture.
Adjust creaminess: Add more mayo/yogurt or pickle juice to reach your preferred consistency.
Double it: This recipe scales up easily if you’re prepping lunches for the week.
Ingredient Swaps:
No mayo? ? Use all Greek yogurt or a mix of yogurt and a splash of olive oil for creaminess.
No red onion? ? Leave it out or sub with green onion for a milder bite.
No fresh dill? ? Use dried dill (start with 1 tsp and adjust to taste).
Want more crunch? ? Add diced celery or cucumber.
Want more protein? ? Stir in chopped hard-boiled egg or cooked chickpeas.
Meal Prep Tips: Prep your chicken ahead of time—shredded chicken from an earlier dinner or a store-bought rotisserie makes this come together fast. Portion into individual containers with crackers, veggies, or lettuce wraps for grab-and-go lunches.
Storage Tips: Store in an airtight container in the fridge for up to 4 days. Stir before serving—some liquid may separate, but the flavor only gets better. Not recommended to store in the freezer, as the mayo/yogurt and pickles can change texture after thawing.
more recipes to try:
Dill Pickle Chicken Salad
Ingredients
- 2-3 cups shredded cooked chicken
- ¼ cup Greek yogurt or mayo
- ¼ cup chopped dill pickles
- 1 tsp pickle juice
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh dill optional
- Salt & pepper
Instructions
- In a medium bowl, combine the shredded chicken, mayo or yogurt, pickles, pickle juice, dill, and red onion (if using).
- Mix well until fully combined.
- Taste and season with salt and pepper as needed.
- Chill before serving, or enjoy immediately.
So so good and simple ingredients