Our dill pickle chicken salad is built on bold, tangy pickle flavor—thanks to sliced baby dills, fresh chopped dill, and a splash of pickle juice in the dressing. It’s creamy, crunchy, and refreshingly bright, making it a perfect option for warm-weather lunches, quick dinners, or meal prep.
Enjoy it on its own, piled on toast, tucked into a wrap, or served over mixed greens for a light and satisfying meal.
This recipe continues our love affair with all things pickle — from dips to snacks and even cocktails — and we’re officially calling this the year of the pickle. If you love tang, crunch, and creamy textures, this chicken salad will quickly become a go-to. It’s a streamlined recipe that delivers a consistent dill-pickle punch in every bite, and it’s flexible to suit what you already have on hand.
Dill Pickle Chicken Salad Ingredients
Note: For the full recipe amounts and detailed instructions, see the recipe card below.
- Shredded chicken: Rotisserie chicken works perfectly for speed and flavor, but you can use any cooked, shredded chicken—about 1.5 lb.
- Baby dill pickles: Two cups of thinly sliced baby dills give this salad a consistent crunchy pickle bite.
- Crunchy vegetables: Finely diced white onion and diced celery add texture and freshness.
- Fresh dill: A generous handful of chopped fresh dill brightens the entire salad.
- Creamy dressing: A mix of Greek yogurt and a touch of mayonnaise creates a tangy, creamy dressing. We season it with fresh dill, dill pickle juice, lemon juice, garlic powder, and salt.
Choosing Shredded Chicken
Great chicken salad starts with well-prepared shredded chicken. Use store-bought rotisserie chicken for convenience, or make your own in the oven, Instant Pot, crockpot, or air fryer. If you cook chicken yourself, let it cool completely in the refrigerator before combining it with the dressing—this helps keep the salad fresh and prevents the dressing from thinning.
Popular methods for homemade shredded chicken include oven-roasted breasts or thighs, pressure-cooker chicken, or slow-cooker chicken breasts that shred easily with two forks.
How to Serve Dill Pickle Chicken Salad
- On a bun: Pile it on a soft bun with bibb or romaine lettuce for a satisfying sandwich.
- In a lettuce wrap: Use large lettuce leaves for a low-carb, crunchy wrap.
- On toast: Enjoy it for breakfast or brunch topped with a soft-cooked egg for extra richness.
- Over greens: Serve it atop mixed field greens or baby spinach for a light, protein-rich salad.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days. Portioning the salad into individual jars or containers makes lunches effortless. If the salad tastes a little flat after a day or two, stir in a pinch of fresh chopped dill or an extra splash of pickle juice just before serving to refresh the flavors.
My favorite
Overnight Oats Jars
These jars are perfectly sized and seal tightly for grab-and-go meals or snacks.
More of our Favorite…
Chicken Salad Recipes
- Greek Yogurt Chicken Salad
- Southwestern Chicken Salad
- Smoked Chicken Salad
- Curry Chicken Salad
- Thai Peanut Chicken Salad
Dill Pickle Chicken Salad Recipe
This dill pickle chicken salad is a fresh, tangy twist on classic chicken salad. Sliced baby dills, fresh dill, and a tangy yogurt-based dressing give the dish bright pickle flavor without overpowering the chicken.
Ingredients
- 1.5 lb shredded chicken (rotisserie or cooked and shredded)
- 2 cups sliced baby dill pickles
- 1/2 large white onion, minced
- 2 stalks celery, diced
- 1/2 cup chopped fresh dill
- For the sauce:
- 1 cup 2% Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
Instructions
- In a large bowl, combine the shredded chicken, sliced pickles, minced onion, diced celery, and the 1/2 cup of chopped fresh dill. Toss gently to mix and set aside.
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, 2 tablespoons chopped dill, dill pickle juice, lemon juice, garlic powder, and salt until smooth and well combined.
- Pour the dressing over the chicken mixture and fold until everything is evenly coated. Taste and adjust seasoning—add more pickle juice for extra tang or more yogurt for creaminess.
- Serve immediately on buns, toast, lettuce wraps, or over a bed of greens. Refrigerate any leftovers in an airtight container.
Tips & Notes
- Chicken quantity may vary if using a whole rotisserie bird; adjust to about 1.5 pounds shredded.
- Make the chicken in the oven, Instant Pot, slow cooker, or air fryer—whichever you prefer.
- Baby dill pickles give uniform rounds; if using large pickles, slice into half-moons for a better bite.
- Be sure to use dill pickles (not butter pickles) to maintain the intended flavor profile.
Nutrition (per serving)
Calories: 287 kcal, Carbohydrates: 4 g, Protein: 32 g, Fat: 15 g, Fiber: 1 g, Sugar: 2 g. Nutrition is an estimate and should be used as a guideline only.
Photography: Photos used in this post were taken by Ashley McGlaughlin from The Edible Perspective.