Dill Pickle Chicken Salad Recipe

So much pickle flavor! Not only is there nearly a cup of chopped dill pickles in the salad, but the creamy dressing also uses some of the dill pickle juice from the jar.

Crunchy and creamy – If you’re a texture lover like me, you’ll love this recipe! There’s plenty of crunch thanks to celery, red onion, and of course the pickles. Pair it with the creamy dill pickle dressing and you have the perfect chicken salad consistency!

High protein – Need a lunch or dinner that’s high in protein? This dill pickle chicken salad checks that box. There’s 30 grams of protein per serving! Serve it with your favorite carbs for more balanced meal.

Chicken – I like to used lean boneless skinless chicken breasts, but chicken thighs are excellent if you like dark meat. You can also use rotisserie chicken, just be sure to remove the skin before you do.

Celery and red onion – I love the crisp crunchy texture and bite that the onion and celery give the chicken salad. You can also use sweet onion or red bell pepper as substitutions.

Dill – Fresh dill is recommended over dried dill for this recipe. The flavor is superior. If you can’t get fresh, use a couple teaspoons of dried dill.

Dill pickles and pickle juice – I recommend using a crisp, crunchy brand of dill pickles. My favorite is Grillo’s pickles.

Greek yogurt and mayonnaise – I like to use a combination of Greek yogurt and mayo for the ultimate creamy dressing that’s lighter in calories and fat and higher in protein.

Dijon Mustard – Adds a tangy spiced flavor to the dressing. Plus, pickles and mustard go great together!

Garlic and onion powder

• Use all mayonnaise or all Greek yogurt for the dressing. The flavor will be a little different, but still delicious. Using all mayo is the best way to make this a dairy-free chicken salad.
• If you only like sweet pickles you can use those in place of dill pickles.
• Dill pickle relish can be used in place of chopped pickles. Keep in mind that pickle relish won’t have the same crunchy texture that chopped dill pickles have.
• Not traditional, but if you like hard boiled eggs, chop up a couple and add them into the chicken salad.

• Serve the dill pickle chicken salad as a sandwich or wrap. Toasted whole grain bread or sourdough are particularly delicious. For a more decadent sandwich that would be perfect for entertaining, use croissants.
• For a low carb option serve it in lettuce cups or on top of a salad.
• Scoop it up with your favorite crackers.
• When tomatoes are in season, scoop out the insides and stuff the chicken salad into the tomato.

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You may find that the dressing gets a little watery, that’s just from the pickles releasing their juices. Simply give the leftovers a stir to reincorporate everything.

I don’t recommend freezing dill pickle chicken salad. The veggies and pickles will be mushy and the dairy in the dressing will give the chicken salad a grainy texture once it’s defrosted.