Savory Dill Pickle Chicken Salad Recipe: The Ultimate Zesty Twist

This Savory Dill Pickle Chicken Salad is a creamy, high-protein lunch staple that combines tender shredded chicken with crunchy pickles and a tangy dressing in under 15 minutes. It’s the perfect way to upgrade your standard chicken salad with a burst of salty, vinegar-infused flavor that pickle lovers will absolutely adore.

Hey there! Come join me at the island because we are about to make the lunch that officially broke the internet in my friend group. If you’ve ever found yourself standing in front of the fridge eating pickles straight from the jar (don’t worry, your secret is safe with me!), this chicken salad is going to be your new best friend. It’s snappy, ultra-creamy, and has just the right amount of “zing” to make your taste buds do a happy dance.

Key Takeaways

Ready to serve in just 10–15 minutes, especially if you use a pre-cooked rotisserie chicken.
Features a signature dressing made with actual pickle brine for maximum flavor in every bite.
A high-protein, low-carb option that is perfect for meal prep since the flavor actually improves as it sits.
If you’re a fan of these zesty notes, you have to try my The Best Dill Pickle Dip for your next party.

Why You’ll Love This Savory Dill Pickle Chicken Salad

You’ll love the satisfying crunch from the finely diced celery and cold pickles in every single mouthful.
Trust me, using a mix of Greek yogurt and mayo makes this feel incredibly indulgent while keeping it light and fresh.
The addition of fresh dill and a touch of Dijon mustard adds a sophisticated layer that sets it apart from store-bought versions.
It’s surprisingly filling—packed with lean protein from the chicken to keep you powered through your afternoon.
Feel-good callout: Pickles and their brine are a natural source of electrolytes, and using Greek yogurt adds a nice probiotic boost to your day.
For another high-protein lunch you won’t be able to resist, my High Protein Egg Salad with Cottage Cheese is a total game-changer.

Food or Cultural Background

I still remember the first time I tasted a pickle-infused chicken salad at a little deli in the South; the owner told me her “secret” was the double dose of dill—both the fresh herb and the juice from the jar. While the standard Waldorf salad has its place with grapes and nuts, this version feels much more “modern American” with its bold, vinegary profile that cuts right through the richness of the mayo.

In my house, this recipe is a lifesaver during the summer when nobody wants to turn on the oven. It reminds me of the simple joy of my Easy Southwest Chicken Wrap, where fresh ingredients do all the heavy lifting. Whether you serve it on a buttery croissant or in crisp lettuce cups, this salad is a love letter to the humble dill pickle and the ways it can transform everyday staples into something extraordinary.

Ingredients for Savory Dill Pickle Chicken Salad

Ingredient	Notes/Substitutes
3-4 cups Cooked Chicken	Shredded rotisserie chicken is the ultimate time-saver.
1 cup Diced Dill Pickles	Use Grillo’s or your favorite cold, crunchy brand.
2 tbsp Dill Pickle Juice	The secret ingredient for that deep, briny flavor.
1/2 cup Mayonnaise	Swap for vegan mayo or all Greek yogurt for a lighter twist.
1/4 cup Plain Greek Yogurt	Adds tang and protein without the extra fat of full mayo.
1/2 cup Finely Diced Celery	Mandatory for that classic chicken salad “crunch”.

For a sweet treat after this savory lunch, you’ll love my Old Fashioned Peanut Butter Cake.

Equipment Needed

Large mixing bowl
Whisk or small bowl for the dressing
Sharp chef’s knife for dicing
Sturdy rubber spatula for folding

How to Make Savory Dill Pickle Chicken Salad Step-by-Step

Shred your rotisserie chicken (or cooked breasts) into bite-sized pieces and place them into a large mixing bowl.
Dice your cold dill pickles, celery, and sweet onion into small, uniform pieces to ensure every bite has that perfect crunch.
Whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, and garlic powder in a small bowl until completely smooth.
Fold the creamy dressing into the chicken and vegetable mixture using a rubber spatula until every piece is evenly coated.
Add the fresh (or dried) dill and a pinch of kosher salt and black pepper, stirring gently to incorporate.
Taste the salad and adjust the seasoning—add an extra splash of pickle juice if you want it even tangier!
Chill the salad in the refrigerator for at least 30 minutes before serving to let those bold flavors really meld together.
Serve a generous scoop on a toasted croissant or inside fresh lettuce leaves, just like I do with my Buffalo Chicken Wraps.

Expert Tips for the Best Results

Pat your pickles dry! After dicing them, give them a quick tap with a paper towel to remove excess moisture; this prevents your salad from getting watery in the fridge.
Use a mix of yogurt and mayo. I’ve found that the 50/50 split gives you the best of both worlds—the richness of mayo with the bright tang of yogurt.
Don’t skip the brine. That little splash of juice from the jar is what carries the flavor through the entire dish, you know?
Here’s a little trick I’ve learned: if you use warm rotisserie chicken, it actually absorbs the dressing better, making the final result much more flavorful.
If you’re looking for more technical secrets, check out my guide on How does Chick-fil-A make their chicken so tender?.

What to Serve With Savory Dill Pickle Chicken Salad

A side of salty potato chips provides the perfect textural contrast to the creamy salad.
Serve it inside a hollowed-out bell pepper for a low-carb, high-crunch meal.
It’s fantastic on a platter with my Pistachio Summer Pasta Salad for a full picnic spread.
A bowl of Easy Creamy Chicken Corn Chowder makes for a cozy soup-and-sandwich combo.

Storing and Reheating Tips

This salad is best stored in an airtight container in the refrigerator for up to 3 days. I actually think it tastes even better on day two! Because of the mayonnaise and yogurt, this recipe should never be frozen, as the dressing will separate and the celery will lose its crunch. If it looks a little dry after a day in the fridge, just stir in an extra tablespoon of yogurt or pickle juice to freshen it up.

Nutrition Facts

Nutrient	Amount Per Serving (Estimated)
Calories	310 kcal
Protein	24g
Total Fat	18g
Saturated Fat	3g
Carbohydrates	6g
Sodium	920mg
Fiber	1g
Sugar	3g
Cholesterol	85mg

Nutrition information is estimated and may vary based on ingredients and cooking methods. Source: USDA FoodData Central.

FAQs About Savory Dill Pickle Chicken Salad

Can I use canned chicken for this?

Yes! Canned chicken is a great pantry-friendly option for Savory Dill Pickle Chicken Salad; just be sure to drain it very well and break it up with a fork before adding the dressing.

Is there a dairy-free version?

Absolutely! Simply swap the Greek yogurt for an equal amount of dairy-free yogurt or just use all mayonnaise to keep your Savory Dill Pickle Chicken Salad creamy.

What are the best pickles to use?

I highly recommend using “refrigerated” pickles like Grillo’s or Claussen because they stay much crunchier in the Savory Dill Pickle Chicken Salad than the shelf-stable versions.

Final Thoughts

I can’t wait for you to take that first bite—it’s truly a game-changer for anyone who’s tired of “boring” lunches! This recipe is proof that just a couple of simple additions can make a huge difference in your weekly rotation. If you’re looking for more 5-ingredient wins, you’ve got to try my 5-Ingredient Marry Me Gnocchi next. Can’t wait to see your photos!

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