If you’re someone who reaches for pickles straight from the jar, this recipe is about to earn a permanent place in your weekly meal rotation. This creamy dill pickle chicken salad brings together tender chicken, bold pickle flavor, and a balanced, tangy dressing that feels indulgent yet fresh. It’s quick to prepare, rich in protein, and versatile enough for lunches, light dinners, or meal prep for the week ahead.
What makes this chicken salad stand out is its confident flavor. Dill pickles aren’t just a background note here—they’re the star. Every bite delivers that unmistakable tang, rounded out by creamy elements and aromatic herbs. The result is comforting, vibrant, and anything but boring.
This is the kind of recipe that solves the “what’s for lunch?” problem while still feeling exciting. Even better, it comes together in about 20 minutes, especially if you’re using pre-cooked or leftover chicken. And if you prefer a plant-based option, mashed chickpeas step in beautifully without sacrificing texture or satisfaction.
Why You’ll Love This Dill Pickle Chicken Salad
This salad checks a lot of boxes, whether you’re cooking for yourself or feeding a family:
- Bold, balanced flavor: Tangy pickles, creamy dressing, and savory chicken work together without overpowering each other.
- High-protein and filling: Ideal for lunches that actually keep you full.
- Quick and practical: Minimal prep, simple ingredients, and no complicated techniques.
- Great for meal prep: Holds up well in the fridge for several days.
- Easy to customize: From vegetarian swaps to spicy add-ins, it adapts effortlessly.
It’s the kind of dish that feels familiar but still manages to surprise you with how good it is.
What Makes the Flavor So Good
After testing different versions, a few elements really make the difference between a decent chicken salad and one you crave again the next day.
A generous amount of pickles
This isn’t a “hint of pickle” situation. Using a full cup of chopped dill pickles ensures that every bite delivers that briny punch pickle lovers expect. An optional spoonful of sweet relish adds a subtle contrast that deepens the overall flavor without making the salad sweet.
A lighter, creamier dressing
Instead of relying solely on mayonnaise, this recipe blends mayo with Greek yogurt. The result is a dressing that’s creamy and rich, but also slightly tangy and less heavy. Dijon mustard and a splash of vinegar sharpen the flavors and keep the salad from tasting flat.
Double dill for maximum aroma
Fresh dill brings brightness and a clean herbal note, while dried dill reinforces that classic pickle-shop flavor. Using both creates more depth than either one alone.
How to Prepare the Chicken (Without Drying It Out)
You can absolutely use rotisserie chicken or leftover shredded chicken to make this recipe even faster. About two cups of shredded chicken is the sweet spot.
If you’re starting with raw chicken breasts, a simple poaching method works beautifully and keeps the meat tender:
Butterfly the chicken breasts so they cook evenly, then gently simmer them in salted water until just cooked through. Letting the chicken rest before shredding is key—it allows the juices to redistribute, giving you moist, pull-apart pieces that mix perfectly into the salad.
This method produces chicken that’s neutral but juicy, which is exactly what you want when bold flavors like pickles and dill are taking center stage.
A Vegetarian Option That Actually Works
One of the strengths of this recipe is how well it adapts to a vegetarian lifestyle. Mashed chickpeas are an excellent substitute for chicken. They provide protein, body, and a slightly nutty flavor that pairs surprisingly well with pickles and dill.
Simply mash canned chickpeas with a fork until chunky, not smooth, and mix them in exactly as you would the chicken. The salad remains hearty, satisfying, and ideal for make-ahead lunches. For a fully vegan version, plant-based mayonnaise can replace both the mayo and yogurt.
Ways to Serve Dill Pickle Chicken Salad
This salad is far more versatile than it might seem at first glance:
- Sandwiches: Piled onto toasted sourdough or whole-grain bread with crisp lettuce.
- Lettuce cups: A lighter, low-carb option that still feels satisfying.
- Stuffed avocados: Creamy on creamy, but balanced with acidity and crunch.
- Crackers or veggie sticks: Perfect as a snack or casual appetizer.
- Power bowls: Served over greens with extra vegetables for a complete meal.
It’s easy to dress it up or keep it simple, depending on your mood and schedule.
Simple Variations to Try
Once you’ve made the base recipe, there are plenty of ways to make it your own:
- Add chopped nuts like walnuts or almonds for crunch.
- Stir in a bit of heat with hot sauce or finely diced jalapeño.
- Swap red onion for green onion for a milder bite.
- Experiment with herbs like chives or parsley if dill isn’t available.
Each small change brings a slightly different personality to the dish, while the core flavors remain intact.
Storage, Meal Prep, and Make-Ahead Tips
One of the biggest advantages of this dill pickle chicken salad is how well it fits into a busy schedule. It’s an excellent choice for meal prep because the flavors actually improve after a little time in the fridge.
Once prepared, store the salad in an airtight container in the refrigerator. It stays fresh and flavorful for up to 4 days, making it ideal for weekday lunches or quick dinners. Give it a quick stir before serving to redistribute the dressing.
If you’re packing it for work or school, keep the salad separate from bread or wraps and assemble just before eating. This prevents sogginess and keeps everything tasting fresh.
Freezing is not recommended for this recipe. The mayonnaise and yogurt-based dressing can separate once thawed, and the vegetables lose their crisp texture. For best results, enjoy it fresh from the fridge.
Helpful Notes for Best Results
- Chop the pickles finely for even distribution and balanced flavor in every bite.
- Taste and adjust seasoning after chilling; cold temperatures can dull salt and acidity slightly.
- If your pickles are very salty, reduce the added salt and adjust at the end.
- For extra tang, a small splash of pickle juice can be mixed into the dressing.
- This salad tastes best slightly chilled, but it can also be eaten right away if needed.
Creamy Dill Pickle Chicken Salad (The Ultimate Pickle Lover’s Lunch)
- Total Time: 20 min
Description
A creamy, tangy chicken salad packed with dill pickle flavor and fresh herbs. Quick to prepare, protein-rich, and perfect for sandwiches, bowls, or meal prep throughout the week. A chickpea option makes it easy to enjoy as a vegetarian version as well.
Ingredients
2 boneless, skinless chicken breasts (about 1 pound), or 2 cups cooked shredded chicken
(Vegetarian option: 2 cups mashed chickpeas)
1 cup finely chopped dill pickles
¼ cup sweet pickle relish (optional)
2 celery stalks, finely diced
¼ cup minced red onion or green onion
⅓ cup mayonnaise
¼ cup plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar or white wine vinegar
1 tablespoon finely chopped fresh dill
½ teaspoon dried dill
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
Instructions
-
Cook and shred the chicken
If using raw chicken breasts, butterfly each breast by slicing horizontally through the middle and separating into two thinner pieces.
Bring 6 cups of water to a boil in a saucepan and add about 2 teaspoons of salt. Add the chicken and cook gently for 7–10 minutes, or until the internal temperature reaches 160°F and the center is no longer pink.
Remove the chicken from the water and let it rest for 5 minutes. Shred into bite-sized pieces using your fingers or two forks. -
Prepare the vegetables
While the chicken cooks, chop the pickles, celery, onion, and fresh dill. -
Mix the dressing
In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, vinegar, dried dill, salt, and black pepper. -
Assemble the salad
Add the shredded chicken (or mashed chickpeas), chopped pickles, relish (if using), celery, onion, and fresh dill to the bowl. Stir gently until everything is evenly coated. -
Chill and serve
For best flavor, refrigerate for about 30 minutes before serving. Taste and adjust seasoning as needed.
Notes
- Using both fresh and dried dill creates a deeper, more classic pickle flavor.
- Rotisserie or leftover chicken works perfectly and saves time.
- For extra crunch, add chopped nuts just before serving.
- For a dairy-free version, use plant-based yogurt or increase the mayonnaise slightly.
- Prep Time: 5 min
- Cook Time: 15 min
