Creamy, crunchy, and tangy, this Dill Pickle Chicken Salad is a fun flavor twist on my favorite Greek Yogurt Chicken Salad. Serve it on lettuce wraps, make a sandwich, or just dive right into the bowl with a stack of crackers or bag of chips!
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A new twist on a lunchtime favorite.
Chicken salad is one of my favorite high-protein lunches, and every time I make it, I realize I’m not eating it nearly enough!
This cool classic is endlessly versatile, and has everything a good salad needs: texture, crunch, creaminess, protein, and a touch of acid to pull it all together.
While I love a good classic chicken salad, it’s one of the most fun dishes to play around with, as this Buffalo Chicken Salad can attest.
I can’t wait for you to try this pickle-inspired version!
While you might not immediately think of pickles for a chicken salad, it makes so much sense.
- Pickle brine is both acidic and salty, two flavors essential to a great chicken salad.
- Pickles are crunchy, and when combined with celery, gives the chicken salad necessary texture.
- Dill is a classic herb that pairs with chicken salad, making the two a seriously tasty match.
You can use pickle chips or spears (or go all out and make your own Refrigerator Pickles).
Ways to Serve Chicken Salad
- In Lettuce Cups. Bibb (a.k.a. Boston lettuce) is tender, buttery, and perfect for making low carb lettuce wraps. Romaine works well also.
- As a Sandwich. I like to toast bread and serve mine open-face. For a classic cafe experience, use a crossiant.
- With Chips or Crackers. Make your own Air Fryer Tortilla Chips or use pita chips.
- As a Wrap. Roll the chicken salad up in a tortilla for a quick and easy lunch.
More Easy, Creamy Salad Recipes
Dill Pickle Chicken Salad
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Ingredients
- 2 cups shredded or diced cooked boneless skinless chicken breasts about 2 small/medium breasts
- ⅔ cup plain Greek yogurt I used nonfat
- ⅔ cup chopped dill pickles chips, spears, whatever you like
- 2 medium stalks celery diced (scant 1 cup)
- ¼ cup finely chopped red onion
- 2 tablespoons pickle brine
- 2 teaspoons honey
- ½ teaspoon kosher salt plus additional to taste
- ½ teaspoon dried dill
- ¼ teaspoon ground black pepper plus additional to taste
- 2 tablespoons chopped fresh parsley or chives
- Serving suggestions: butter lettuce leaves whole-grain bread, croissants, crackers
Instructions
- Stir everything together in a big bowl: chicken, yogurt, pickles, celery, red onion, brine, honey, salt, dill, black pepper, and parsley.
- Taste and season as desired. Serve as lettuce cups, over toast, on a croissant, dip with crackers—however you like!
Video
Notes
- TO STORE: Refrigerate leftovers for 3 to 4 days. Restir and season to taste prior to serving.
- Nutrition facts calculated as 1/3 of the salad only. It yields 3 medium servings when served with toast or a hearty amount of greens. On its own, depending upon how hungry you are, the yield may be closer to 2 servings.
Nutrition
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Made this for lunch today and it was actually really good. I wasn’t sure about the pickle brine at first, but it totally works. Loved the crunch from the celery and the little bit of sweetness from the honey. Had mine on crackers which is perfect for me. Thanks for sharing the recipe!
So glad to hear, Alicia! Thank you!
Super good. Very fresh tasting. I used Costco whole roasted chicken
So glad you enjoyed it, Cheryl!
Honestly, I didn’t expect to love this as much as I did! I’m a huge pickle fan though, so this was right up my alley. It’s got crunch, tang, and just enough sweetness. I added a hard-boiled egg and made a sandwich and it was so good. Thank you!
Makes me so happy to hear, Dorothy!
Really liked this one! I prepped it last night for today’s lunch and the flavors got even better after sitting in the fridge. So much flavor from just a few ingredients! I might try it with tuna next time to see how it holds up.
So glad to hear, Jodie! Thank you!