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Dill Pickle Chicken Salad Recipe

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4.4 from 60 reviews

A creamy and tangy Savory Dill Pickle Chicken Salad combining shredded chicken with dill pickles, celery, and a flavorful Greek yogurt-based dressing. Perfect served on croissants or fresh greens, this refreshing salad blends crisp textures with fresh herbs for a delicious and easy-to-make meal or snack.

Ingredients

For the Chicken Salad

  • 4 cups cooked chicken, shredded (rotisserie or poached boneless skinless breasts)
  • 1 cup dill pickles, chopped (drained thoroughly to avoid excess moisture)
  • 1 cup celery, chopped (can substitute with diced bell peppers)
  • 1/2 cup onion, chopped (green onions can be used for a milder flavor)

For the Dressing

  • 1 cup Greek yogurt (acts as a creamy binder)
  • 1/2 cup mayonnaise (enhances creaminess; reduce for a lighter salad)
  • 2 tablespoons mustard (Dijon can be used for a bolder kick)
  • 2 tablespoons chives, chopped (fresh herbs brighten the dish)
  • 2 teaspoons dill, chopped (dried herbs can be used if fresh is unavailable)
  • To taste salt (essential for seasoning)
  • To taste pepper (essential for seasoning)

Instructions

  1. Prepare Chicken: Shred your cooked chicken and place it into a large mixing bowl, ensuring even pieces for better texture.
  2. Add Vegetables: Chop dill pickles, celery, and onion into small, uniform pieces and add them to the bowl with the shredded chicken.
  3. Make Dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, mustard, chopped chives, and dill until the dressing is creamy and smooth.
  4. Combine Salad: Pour the prepared dressing over the chicken and vegetable mixture, then gently toss until all ingredients are well coated.
  5. Season: Taste the salad and adjust seasoning by adding salt and pepper to your preference.
  6. Chill: Cover the bowl and refrigerate the salad for at least 2 hours to allow flavors to meld and the salad to chill thoroughly.
  7. Serve: Before serving, give the salad a quick stir and enjoy it on buttery croissants or over fresh greens.

Notes

  • Ensure pickles are well-drained to prevent a soggy salad.
  • For a lighter version, reduce mayonnaise or substitute with additional Greek yogurt.
  • Green onions can replace regular onions for a milder flavor.
  • Fresh dill and chives provide the best flavor but dried herbs are acceptable in a pinch.
  • This salad can be stored in the refrigerator up to 3 days.

Find it online: https://oliviabakes.com/dill-pickle-chicken-salad-recipe/