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

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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