Dill Pickle Chicken Salad

Name: Dill Pickle Chicken Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 2.5 cups cooked shredded chicken; ½ cup dill pickle mayonnaise; ½ cup greek yogurt; ¼ cup finely diced red onion; ¾ cup diced dill pickle spears; ¼ cup diced celery; 2 tablespoons fresh chopped dill; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 1 head butter lettuce; Sliced bread of choice (toasted)

Jump to Recipe

Dill Pickle Chicken Salad is tangy, creamy, and loaded with crunch in every bite. Made with shredded chicken, dill pickle mayonnaise, Greek yogurt, celery, onion, and fresh dill, it’s the perfect mix of savory and refreshing.

Two dill pickle chicken salad sandwiches stacked.

Table of Contents

Serve it on toasted bread for a hearty sandwich, wrap it in lettuce for a lighter option, or scoop it with crackers for a quick snack.

The best part? It comes together in just 5 minutes with simple ingredients you probably already have on hand. Whether you’re meal prepping for the week or throwing together a last-minute lunch, this dill pickle chicken salad is a crave-worthy upgrade to the classic recipe.

Can’t get enough of that tangy dill pickle taste? Then you have to try my dill pickle pasta salad and cozy dill pickle soup.

Why This Recipe Works

Jordan Zelesnick in a white sweater serving food.

I shred a rotisserie chicken to make this a no-cook meal! Everything gets mixed together in one bowl to make the perfect dish for an easy lunch, a light dinner, or even as a crowd-pleasing side at your next picnic. Pile it high on toasted bread, scoop it into lettuce wraps, or enjoy it straight from the bowl (no judgment here!).

Creamy + crunchy: The smooth dressing pairs perfectly with the crisp bite of pickles and tender chicken.
Great for meal prep: It keeps well in the fridge, making it a go-to for quick lunches or busy weeknights. I’ve been meal-prepping it for months!
Endlessly versatile: Pile it on bread, tuck it into wraps, scoop it with crackers, or serve it on lettuce leaves.

Jordan

Ingredients You’ll Need

Small bowls with chopped dill pickle, fresh dill, mayo, greek yogurt, red onion and celery.

Cooked shredded chicken – A great use for leftover air fryer chicken or even these baked chicken tenders, but most of the time I just grab a store-bought rotisserie.
Dill pickle mayonnaise – Adds tang and depth of flavor. If you can’t find it, mix regular mayo with a little pickle juice.
Greek yogurt – Lightens up the salad while keeping it creamy. Use full-fat for the best texture and flavor.
Red onion – Brings a sharp bite and pop of color. Dice very finely so it doesn’t overpower.
Dill pickles – The star of the show! Adds crunch and that signature briny punch.
Celery – Extra crunch and freshness. Keep pieces small so the texture balances with the chicken.
Fresh dill – Brightens everything up with fresh, herby flavor. I don’t recommend using dried dill because the flavor can be bitter.

*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

Substitutions/Additions

Greek yogurt – Swap for sour cream or extra mayo if you prefer a richer, creamier texture.
Crunch – Add chopped toasted walnuts, pecans, or sunflower seeds.
Cheese –Shredded cheddar, Swiss, or Havarti cubes can make it even more indulgent.
Heat – Add diced jalapeños, red pepper flakes, or a dash of hot sauce for a spicy kick.
Fruity twist – Include diced apple or grapes for a touch of sweetness that contrasts with the tangy pickle.

How To Make Dill Pickle Chicken Salad

Red onion, mayo, chopped dill pickle, shredded chicken and celery in a large white bowl.

Combine: In a large mixing bowl, combine the shredded chicken, dill pickle mayonnaise, greek yogurt, red onion, pickles, celery, dill, salt, and pepper.

Adding lettuce and chicken salad to sliced bread on a plate.

Assemble your sandwich: Add 1-2 pieces of lettuce to a piece of the toasted bread, place 2-3 heaping scoops of the dill pickle chicken salad on top and then place another piece of toasted bread on top.

Helpful Tips

Shred it right: Use cooked chicken that’s shredded finely or chopped into very small pieces for the best texture and even distribution of flavors.
Pickle prep: Pat the diced pickles dry with a paper towel before adding them. This keeps the salad from getting watery.
Bread choices: Sourdough or multigrain toast adds texture and holds up well. If you want something lighter, serve it in lettuce wraps instead.
Serving ideas: Besides sandwiches, try this chicken salad stuffed into pita bread, on crackers, or over greens as a quick salad.

Don’t want to buy dill pickle mayo?

No problem! You can make your own in seconds: just stir ½ cup regular mayonnaise with 2-3 tbsps of pickle juice (from the jar), 1 tbsp of fresh chopped dill, and 2 tbsps of finely chopped dill pickles. This gives you the same tangy flavor without a special trip to the store.

Two dill pickle chicken salad sandwiches stacked on a white plate.

More Tasty Chicken Salad Recipes To Try

If you tried this dill pickle chicken salad recipe or any other recipe on my blog please leave a 🌟star rating and tell me how it went in the 📝 comments below. I love hearing from you, and this helps my business thrive so I can continue providing free recipes!

Recipe FAQs

What’s the best chicken to use?

Rotisserie chicken is quick and flavorful, but any cooked shredded chicken will work. Poached or baked chicken breasts are great if you prefer leaner meat.

Can I make it lighter?

Yes! Swap half (or all) of the mayo for Greek yogurt, and serve the salad in lettuce wraps instead of bread for a lighter option.

Can I make this chicken salad ahead of time?

Absolutely. In fact, it tastes even better after chilling for 30 minutes to let the flavors meld. Perfect for meal prep or packed lunches.

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