Dill Pickle Chicken Salad

This dill pickle chicken salad brings together tender shredded chicken and a creamy, tangy dressing with crunchy pickle bits, making a bright, flavorful filling perfect for sandwiches. It holds onto that classic cozy chicken salad vibe but adds a lively twist with dill pickles, Dijon mustard, and a touch of sweet relish.

You’ll have it ready in about 10–15 minutes using simple ingredients like Greek yogurt and mayo. Plus, it’s flexible—use rotisserie chicken, poached breasts, or any leftover cooked chicken you have on hand. This salad is easy to make ahead, firms up nicely in the fridge, and tastes amazing on bread, croissants, crackers, in lettuce wraps, or over a bed of greens.

Keep reading to get everything you need: ingredient amounts, simple step-by-step instructions, smart substitutions, storage tips, and creative serving ideas—so you can make this tangy chicken salad exactly how you like it and fit it right into your busy schedule.

Fresh, tangy, and oh-so-easy to throw together, this dill pickle chicken salad is a bright twist on your favorite classic. In just 10 to 15 minutes, you’ll mix shredded chicken with a creamy, slightly tangy dressing made from Greek yogurt, mayo, Dijon mustard, and sweet relish, plus crisp dill pickle pieces for a tasty crunch.

This recipe is designed to be straightforward and flexible. Use whatever cooked chicken you have—rotisserie, poached, or leftovers—and pantry staples you probably already own to whip up a quick lunch, picnic snack, or a light dinner side. It chills in the fridge and holds its shape well, making it a great option for prepping ahead.

Below you’ll find the exact ingredients, easy mixing steps, clever swap ideas, storage pointers, and serving suggestions so you can customize the flavor and make it your own.

Why This Recipe Works

• Super fast prep – This chicken salad comes together in just 10-15 minutes, perfect for busy mornings or last-minute meal plans. For a richer, crowd-pleasing alternative, see our Million Dollar Chicken Salad.
• Healthier yet creamy – By mixing Greek yogurt with mayo, you keep it rich and creamy while cutting calories and adding protein.
• Make-ahead magic – Make it on Sunday and enjoy it all week long—the flavors deepen and get even better as it sits.
• Bright, tangy flavor – Dill pickles (make your own with this easy sweet & spicy dill pickles recipe), fresh herbs, and Dijon give this salad a lively zing that makes every bite exciting.

Ingredients for Salad and Dressing

• 1.5 cups shredded cooked chicken
• 1/4 cup finely minced red onion
• 2/3 cup diced dill pickles
• 1 tsp dried chives
• 1 tbsp fresh parsley, chopped (adds the best fresh flavor and aroma)
• 1/2 tsp dried dill
• 1 tsp Dijon mustard
• 2 tbsp sweet pickle relish
• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise (I love using Hellmann’s for this recipe)
• a good pinch of salt and pepper

How to Assemble the Salad

1. Shred cooked chicken (or chop rotisserie/canned chicken) and make sure it is completely cooled.
2. Drain dill pickles well, then dice them.
3. Finely mince the red onion.

4. Toss shredded chicken, minced red onion, and diced pickles into a large bowl.

   
5. In a separate bowl, whisk together Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, dried chives, dried dill, and a pinch of salt and pepper until smooth.
6. Pour the dressing over the chicken mixture.
7. Gently stir with a spoon or spatula until everything is evenly coated.

8. Taste and adjust salt and pepper as needed.

9. Chill in the refrigerator at least 2 hours or overnight to let flavors meld (optional).

   

Tips for Best Texture and Flavor

Here’s what I’ve learned to get this salad just right: Always make sure your shredded chicken is totally cool before mixing it with mayo and yogurt to prevent any weird separation or texture issues. Another tip is to drain your pickles well before dicing—excess liquid can make the salad soggy and messy, which nobody wants. For the best flavor, don’t rush to eat it straight away. Let it chill in the fridge for at least two hours or even overnight so all those flavors get cozy and meld nicely. If you’re preparing this salad ahead of time for the week, keep it in an airtight container and give it a quick stir before serving because some liquid may settle at the bottom over time. 

This chicken salad is amazingly flexible when it comes to how you serve it! Of course, it’s fantastic on soft buttery croissants or toasted homemade rye bread, but don’t stop there. Pair it with crisp veggies to round out the meal. A handful of kettle-cooked potato chips provides a salty crunch that contrasts nicely. Fresh cucumber slices echo the pickle flavor in a refreshing way, or serve an Easy Asian Cucumber Salad alongside. For a low-carb option, serve it on a bed of crisp lettuce with cherry tomatoes or stuff it inside hollowed-out bell peppers for a fun and colorful presentation. Hosting a get-together? Lay out a variety of breads and crackers so everyone can build their perfect sandwich creation.

• Serve on toasted whole-grain bread or buttery croissants for classic sandwiches.
• Make lettuce wraps for a low-carb lunch or dinner option.
• Top your favorite salad greens with a scoop for a light, protein-packed meal.
• Fill hollowed bell peppers with the chicken salad for a colorful appetizer or lunch.

Swaps, Add-Ins, and Substitutions

This chicken salad is super forgiving and easy to customize. Here are some tasty substitutes and add-in ideas you can try:

• Shredded chicken: Canned chicken or rotisserie chicken are both great. You can even swap in canned tuna or chopped turkey if that’s what’s in your fridge. It also makes an awesome sandwich—pile it onto garlic bread.
• Greek yogurt: Not into Greek yogurt? Swap it all out for mayo or try sour cream for a similar tangy richness. Just keep the total creamy amount consistent.
• Dill pickles: Dill pickles are the star here, but if you prefer something milder, chopped cucumber works too—it’ll change the taste a bit but stays fresh and crunchy.
• Red onion: You can use sweet onions, green onions, or shallots for a more delicate taste if raw onion isn’t your thing.
• Fresh parsley: No fresh parsley? Use about a teaspoon of dried parsley or leave it out if necessary.
• Dried herbs: Got fresh dill or fresh chives? Use those instead—just triple the amount since fresh herbs are more subtle than dried.

• Try swapping shredded chicken for canned tuna or turkey for a whole new twist.
• Use fresh herbs like dill and chives instead of dried for a brighter, fresher taste.
• Mix in chopped celery or apples for added crunch and sweetness.

Storage and Make-Ahead Advice

Keep Fresh: Store your dill pickle chicken salad in an airtight container in the fridge for up to 4 days. The flavors deepen and get even tastier after a day hanging out together! Just stir it quickly before serving because some liquid might separate and settle.

Make Ahead: This salad is a total winner for meal prep. Make it the day before your lunch or picnic—it packs perfectly with an Italian Chopped Salad—and enjoy how the flavors develop overnight. If you find it’s thickened too much, stir in a splash of yogurt or mayo before serving to keep it creamy.

Food Safety Tip: Since it has mayo and yogurt, don’t leave it at room temperature longer than two hours. When you’re packing lunches or heading out for a picnic, use a cooler with ice packs to keep it fresh and safe.

Preparation Time 10-15 minutes Cooking Time 0 minutes Total Time 10-15 minutes Level of Difficulty Easy

Keep your dill pickle chicken salad fresh by storing it in an airtight container in the fridge. It’ll last up to 4 days and taste even better the next day! Remember to stir before serving because some liquid might settle at the bottom.

This salad is perfect for making ahead—prepare it the day before and let it chill to let those flavors blend beautifully; for another make-ahead side that travels well, try French Carrot Salad with Lemon Dijon Dressing. If it looks a little thick when you’re ready to eat, add a bit more Greek yogurt or mayo and stir it up for that creamy finish.

Answers to Common Questions

Wondering what type of cooked chicken works best? You’ve got a few good picks! Rotisserie chicken from the grocery store is a real timesaver and adds great flavor—just remove the skin and shred it up. If you prefer cooking it fresh, boneless skinless chicken breasts poached gently in water or broth until just cooked through are your best bet. Leftover grilled chicken breast also works well, but trim off any bits that are heavily charred. One key tip: make sure your chicken is fully cooled before mixing it into your salad to keep that perfect creamy texture. If you shred it while it’s still a little warm, you’ll find it easier than when it’s cold and stiff.

• Can I use canned chicken? Absolutely! It’s a great shortcut that works perfectly in this recipe.
• How long will this chicken salad last in the fridge? It keeps well for about 4 days when stored properly. For another make-ahead side that stays crisp for days, try our Crunchy Broccoli Salad.
• Can I freeze this chicken salad? Freezing isn’t recommended because the mayo and yogurt can separate, affecting the texture.
• What if I don’t like red onion? Try swapping for green onions, shallots, or even omit if you prefer.
• How spicy is the salad? It’s mild with just a little tang from Dijon and pickles—feel free to add a pinch of cayenne if you want a kick—or serve it alongside Spicy Black Bean Soup for a bolder pairing!