Description
This Dill Pickle Chicken Salad is a quick and tangy twist on a classic chicken salad recipe, combining shredded chicken with crunchy dill pickles, refreshing celery, and a creamy dressing made with Greek yogurt, mayonnaise, and pickle brine. Perfect for a light lunch or snack, it’s flavorful and easy to prepare in just 15 minutes.
Ingredients
Salad Ingredients
- 2 cups cooked shredded chicken
- 1 cup chopped dill pickles
- 1/2 cup diced celery
- 1/4 cup diced red onion
Dressing Ingredients
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon pickle brine
- 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried dill)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, add the cooked shredded chicken, chopped dill pickles, diced celery, and diced red onion. This forms the hearty base of your salad.
- Make the Dressing and Mix: Add the plain Greek yogurt, mayonnaise, pickle brine, chopped fresh dill (or dried dill), Dijon mustard, garlic powder, kosher salt, and black pepper to the bowl. Mix all the ingredients thoroughly until well combined and the salad is creamy and evenly coated.
- Adjust Seasonings and Serve: Taste the salad and adjust the salt and pepper if needed. Serve the dill pickle chicken salad chilled with your choice of crackers, on toast, in a sandwich or wrap, in lettuce cups, or alongside fresh vegetables.
Notes
- For extra tang, increase the amount of pickle brine slightly according to taste.
- You can substitute mayonnaise with all Greek yogurt for a lighter version.
- Use fresh dill when possible for a brighter herb flavor, but dried dill works well too.
- This salad stores well for up to 3 days refrigerated in an airtight container.
- Serve chilled for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
