Flavored Dill Pickle Chicken Salad

why make this recipe

This Flavored Dill Pickle Chicken Salad is quick, bright, and full of tang. It uses simple items you likely have at home. It makes good lunches, easy dinners, or a quick party snack. If you like pickles and chicken together, this is a tasty choice. You can also try a similar dill pickle chicken recipe for another way to enjoy these flavors.

introduction

This chicken salad mixes shredded chicken with dill pickles, mayo, Greek yogurt, and fresh dill. It tastes fresh and creamy with a nice pickle bite. You can eat it cold in a sandwich, on lettuce, or with crackers. The recipe is fast and needs little cook time.

how to make Flavored Dill Pickle Chicken Salad

Make sure your chicken is cooked and shredded. Chop the pickles and onion small so every bite has flavor. Mix the mayo and Greek yogurt first to make a smooth base. Add Dijon mustard for a little tang. Stir the chicken and pickles into the dressing. Add fresh dill and salt and pepper to taste. For a little change, you could try a crunchy chicken bite on the side like these air fryer ranch-crusted chicken bites.

Ingredients :

• 2 cups cooked chicken, shredded
• 1 cup dill pickles, chopped
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1/4 cup red onion, diced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Directions :

1. In a large bowl, combine the shredded chicken, chopped dill pickles, mayonnaise, Greek yogurt, Dijon mustard, diced red onion, and chopped fresh dill.
2. Mix well until combined.
3. Season with salt and pepper to taste.
4. Chill for at least 15 minutes if you can, then serve.
5. Serve chilled on a bed of lettuce, in a sandwich, or with crackers.

how to serve Flavored Dill Pickle Chicken Salad

Serve it cold. Spoon it on bread for a sandwich. Put it on lettuce for a light meal. Offer crackers or sliced vegetables for a snack. It also works as a filling for wraps or as a side for a picnic.

how to store Flavored Dill Pickle Chicken Salad

Put the salad in an airtight container. Keep it in the fridge for up to 3 days. If it looks dry after a day, stir in a little more mayo or yogurt. Do not freeze the salad; the texture will change.

tips to make Flavored Dill Pickle Chicken Salad

• Use cooked chicken from a roast, rotisserie, or leftover pieces.
• Chop pickles and onion small for even flavor.
• Taste and add salt last because pickles can be salty.
• For more creaminess, add a little more yogurt or mayo.
• For a party, make it a day ahead to let flavors blend. You might pair it with a warm casserole like this 25-minute crack chicken casserole for a full meal.

variation (if any)

• Add celery for crunch.
• Swap dill for chives or parsley.
• Use sweet pickles for a milder, sweeter taste.
• Make it spicy with a little hot sauce or chopped jalapeño.

FAQs

Q: Can I use canned chicken?
A: Yes. Drain it well and flake it before mixing.

Q: Is Greek yogurt needed?
A: No. You can use all mayo, but yogurt adds tang and cuts fat.

Q: How long does it last in the fridge?
A: Up to 3 days in an airtight container.

Q: Can I make it ahead?
A: Yes. It often tastes better after a few hours or overnight.

Q: Can I skip the fresh dill?
A: Yes. Dried dill or another herb works, but fresh gives the best flavor.

Flavored Dill Pickle Chicken Salad

A quick and creamy chicken salad featuring dill pickles, mayo, and Greek yogurt, perfect for lunches, dinners, or snacks.

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Prep Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Chicken Salad Base

• 2 cups cooked chicken, shredded Use rotisserie or leftover chicken.
• 1 cup dill pickles, chopped Chop small for better mixing.
• ½ cup mayonnaise For creaminess.
• ¼ cup Greek yogurt Adds tang and reduces fat.
• 1 tablespoon Dijon mustard For additional tang.
• ¼ cup red onion, diced
• 1 tablespoon fresh dill, chopped Fresh dill gives the best flavor.
• to taste Salt and pepper Taste before seasoning.

Method

 

Preparation

1. In a large bowl, combine the shredded chicken, chopped dill pickles, mayonnaise, Greek yogurt, Dijon mustard, diced red onion, and chopped fresh dill.
2. Mix well until combined.
3. Season with salt and pepper to taste.
4. Chill for at least 15 minutes if you can, then serve.

Serving

1. Serve it cold on bread for a sandwich, on lettuce for a light meal, or with crackers.
2. It can also be used as a filling for wraps or as a side for a picnic.

Notes

Store the salad in an airtight container in the fridge for up to 3 days. Stir in more mayo or yogurt if it looks dry after a day. Do not freeze the salad as it changes texture. For added crunch, consider adding celery or swapping herbs as desired.