Dill Pickle Chicken Salad
Creamy, crunchy, and tangy chicken salad made with tender chicken, dill pickles, fresh dill, and a flavorful pickle dressing.
Ingredients
- 3 cups cooked chicken shredded or diced
- 3/4 cup dill pickles finely chopped
- 1/3 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons pickle juice
- 1 tablespoon fresh dill chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the cooked chicken, chopped dill pickles, celery, red onion, and fresh dill to a large bowl.
- In a separate bowl, mix mayonnaise, Greek yogurt or sour cream, pickle juice, Dijon mustard, garlic powder, salt, and black pepper.
- Pour the dressing over the chicken mixture.
- Stir until everything is evenly coated.
- Taste and adjust seasoning or pickle juice if needed.
- Cover and chill for at least 20 minutes before serving.
Notes
Use rotisserie chicken for an easy shortcut.
Swap Greek yogurt with sour cream for a richer flavor.
Add more pickle juice slowly to avoid a watery texture.
Store in an airtight container in the refrigerator for up to 3 to 4 days.
This recipe is best served cold and is not recommended for freezing.
Make ahead a few hours before serving for stronger flavor.
Nutrition Nutrition information is estimated per serving. Calories: 345
Protein: 29g
Carbohydrates: 4g
Fat: 24g
Saturated Fat: 5g
Fiber: 1g
Sugar: 2g
Sodium: 620mg
Swap Greek yogurt with sour cream for a richer flavor.
Add more pickle juice slowly to avoid a watery texture.
Store in an airtight container in the refrigerator for up to 3 to 4 days.
This recipe is best served cold and is not recommended for freezing.
Make ahead a few hours before serving for stronger flavor.
Nutrition Nutrition information is estimated per serving. Calories: 345
Protein: 29g
Carbohydrates: 4g
Fat: 24g
Saturated Fat: 5g
Fiber: 1g
Sugar: 2g
Sodium: 620mg