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There’s chicken salad and then there’s THIS chicken salad: explosive flavor, light yet protein packed, ridiculously easy to make, and great for meal prep, this Dill Pickle Chicken Salad just about has it all.

I have ALWAYS been a pickle gal. It’s my favorite part of relish trays. It blew my mind as a child when I learned that you could get pickles at the movie theater; popcorn is my other fave snack, so it made the movies even BETTER! I also have been known to get a big, juicy, briny pickle from Disneyland. And the spears on the side of your plate when you order a burger at an old fashioned diner? SO GOOD.

I am a sucker for a good chicken salad (especially my cute mama-in-law’s…her’s is, well, like the BEST). So, adding in DELICIOUS pickles and all the dilly goodness that it brings just seemed to make sense! And let me tell you…the results do, in fact, make sense.

Why you’ll love this
Pickle Chicken Salad Recipe:

• Tangy goodness: The dill pickle flavor is so bright and refreshing.
• Easy to make: It’s a quick and simple recipe that’s perfect for a weekday lunch.
• Versatile: It can be served in so many ways.
• Unexpectedly delicious: It’s a flavor combination that just works.

Pickle Chicken Salad ingredients

• Cooked chicken: Shredded or diced. Rotisserie chicken is your best friend here. Easy and flavorful.
• Dill pickles: Diced. And lots of ’em. We’re not shy here. I LOVE Grillo’s Pickles. Can’t get enough of those briny babes!
• Greek yogurt: The creamy base. But we’re not going overboard.
• Dill pickle juice: Don’t throw it out! This is the secret ingredient.
• Green onion: Finely diced. A little sharpness.
• Herbs: garlic, dill, salt, and pepper

How to make Pickle Chicken Salad

1. Ingredient prep: if you haven’t already, dice or shred the cooked chicken. Dice the pickles and finely chop the green onions. Add to a mixing bowl.
2. Make the sauce: in a separate bowl, whisk together the Greek yogurt, pickle juice, garlic powder, dill, salt, and pepper.
3. Dress the salad: pour the sauce over the chicken mixture and gently stir to evenly coat the salad in the saucy stuff.
4. Taste test: take a little taste and adjust salt and pepper, if needed.
5. Chill: allow the chicken salad to chill in the fridge for at least 30 minutes before serving, to let the flavors meld.
6. Serve! Lettuce wraps, sandwiches, or eat it straight. Endless possibilities (and flavor!).

Can you make Healthy Dill Pickle Chicken Salad ahead of time?

Yes! In fact, I recommend it! It allows the flavors to all marry together. It is great freshly made but I like it even better the next day!

Make as directed, then store in an airtight container in the fridge until ready to serve.

Variations

• Add more veg! Make it your own with adding your favorite veggies: finely chopped celery or bell peppers would be fantastic.
• Herbs: if you can, opt to switch out the dried dill for a handful of fresh dill! It totally takes it to the next level.

How to eat this Pickle Salad Recipe

Just like the variations, there are so many possibilities with how to eat this salad!

• Grains: Toss with your favorite pasta/orzo, serve over rice, or make a delicious sammy!
• Salad: Serve over spinach, romaine, or mixed greens for a delicious and nutritious salad. Or make it into a lettuce wrap!
• Bowl: Build a bowl with rice, greens, and this salad.
• PLAIN. Honestly this is the way I usually eat it. YUM.

Pickle Salad Recipe storage

Store in an airtight container in the fridge. It keeps well for 3-5 days.

Freezing is not recommended!

This dill pickle chicken salad is the perfect balance of creamy and briny, and it’s guaranteed to make your taste buds happy. So, go ahead, embrace the pickle power, and give it a try!

More Favourites from Sweetly Petite:

DILL PICKLE CHICKEN SALAD RECIPE

• 1 lb. Rotisserie chicken, shredded or diced
• 2 green onions, chopped
• 4-6 long pickle spears
• 2 tablespoons pickle juice
• 1/4 cup Greek yogurt
• 1/2 tsp garlic powder
• 1 tsp dill OR a handful of fresh dill, chopped
• Salt and pepper to taste

1. Dice or shred the rotisserie chicken. Finely dice the pickles and chop the green onions. Add to a mixing bowl.
2. In a separate bowl, whisk together the Greek yogurt, pickle juice, garlic powder, dill, salt, and pepper.
3. Pour the sauce over the chicken mixture and gently stir to evenly coat the salad. Taste, and adjust salt and pepper levels if needed.
4. Chill for at least 30 minutes before serving if possible, to allow the flavors to meld.