Easy Dill Pickle Chicken Salad

Dill pickle chicken salad is one of those recipes that sounds simple but tastes like you put in way more effort than you actually did. We're talking shredded rotisserie chicken, crunchy chopped pickles, a creamy Greek yogurt dressing with a little Dijon, and just enough red onion to keep things interesting. It comes together in about 10 minutes and I promise you, it goes into permanent lunch rotation the first time you try it.

This Dill Pickle Chicken Salad is the ultimate quick lunch for pickle lovers, combining shredded rotisserie chicken with a tangy Greek yogurt dressing. It’s a high-protein, family-favorite recipe that Olivia and I love making together for easy meal prep!

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This is my go-to all spring and summer long. It's perfect for meal prep Mondays, lazy Saturday lunches, potlucks where you need something that actually disappears, and those busy weeknight moments when you need a no-cook dinner on the table fast. It also shows up in heavy rotation around the holidays when everyone just wants something easy and satisfying without turning the oven on.

Why You'll Love This Dill Pickle Chicken Salad

• It's ready in 10 minutes flat. No cooking required when you use a rotisserie chicken. Just shred, chop, mix, and eat.
• It's a high-protein, lighter lunch. Greek yogurt swaps in for some of the mayo, keeping it creamy and satisfying without feeling heavy.
• Kids and adults both love it. Olivia asks for this on repeat. The crunch of the pickles and the creamy dressing make every bite completely irresistible.

Ingredients for Dill Pickle Chicken Salad

The ingredient list for this dill pickle chicken salad is refreshingly short, and you probably already have most of it sitting in your fridge right now. That's part of why I love it so much.

What You'll Need

• 1 ½ cups cooked shredded chicken (rotisserie works perfectly)
• ⅔ cup chopped dill pickles
• 2 hard boiled eggs, chopped
• 1 cup chopped celery
• ¼ cup diced red onion
• ¼ cup plain Greek yogurt
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
• ¼ teaspoon garlic powder
• Salt and black pepper to taste
• 1 to 2 tablespoons pickle brine (optional but highly recommended)

Why These Ingredients Matter

• Greek yogurt: This is the swap that makes this dill pickle chicken salad both creamy AND lighter. It adds a natural tang that works beautifully alongside the pickles, giving you a rich, satisfying texture without relying entirely on mayo. It's also what makes this a genuinely high-protein lunch you can feel good about.
• Pickle brine: A splash straight from the jar deepens that tangy dill flavor all the way through the salad without piling on extra salt. It's the one ingredient people always ask me about after their first bite.
• Dijon mustard: A single tablespoon does something really special here. It adds a subtle sharpness that balances the creaminess of the yogurt and mayo, keeps the dressing from tasting flat, and ties all the savory flavors together. Skip it once and you'll understand exactly why it's in there.

How to Make Dill Pickle Chicken Salad

Step-by-Step Directions

1. Shred your chicken. Pull the rotisserie chicken apart with two forks until you have about 1 ½ cups of shredded chicken. You want chunky, rustic pieces that hold up in the dressing, not fine shreds that turn mushy.

2. Chop your add-ins. Chop the dill pickles, celery, and red onion until they're roughly the same small size. This way every single bite has that satisfying crunch. Chop your hard boiled eggs here too, keeping them slightly chunky so they don't disappear into the dressing.

3. Make the creamy dressing. In a medium bowl, stir together the Greek yogurt, mayonnaise, sour cream, Dijon mustard, garlic powder, salt, pepper, and fresh dill until the mixture is smooth and creamy. Taste it before you add anything else. It should already smell like something really good is about to happen.

4. Add a splash of pickle brine. Stir in 1 to 2 tablespoons of brine from your pickle jar. This is the step that takes the whole dill pickle chicken salad from good to "wait, what IS this." That brine is pure flavor.

5. Combine everything. Add the shredded chicken, pickles, eggs, celery, and red onion to the bowl with your dressing. Fold gently until everything is evenly coated and every ingredient shows up in every bite. Do not stir aggressively here.

6. Taste and adjust. Give it a final taste and adjust your salt, pepper, or dill. Want more pickle punch? Add another tablespoon of brine. If the dressing feels a little thick, a small spoonful of Greek yogurt loosens it right up.

7. Chill or serve right away. You can eat this immediately, but letting it rest in the fridge for 20 to 30 minutes makes the flavors really come together. Serve it on toasted bread, in lettuce wraps, on crackers, or honestly, straight from the bowl with a fork.

Hint: Don't skip the chill time if you can help it. Even 20 minutes in the fridge makes a noticeable difference. The dressing soaks into the chicken and the whole thing tastes more cohesive and deeply flavored.

Little Moments in the Kitchen

I started making this dill pickle chicken salad on a random Tuesday when Olivia came home from school and announced there was "absolutely nothing to eat." I had a leftover rotisserie chicken and a jar of pickles, and I just thought, why not. I threw it together in about 8 minutes and watched her eat two full sandwiches before she even sat down properly at the table.

She looked at me mid-chew and goes, "Mom, why does this taste like pickles but in a good way?" And I said, "Because pickles ARE good, Olivia." She now requests this salad almost every single week, which is the highest compliment I know how to receive from an 11-year-old who once refused to eat anything with visible onion in it.

If you love easy, filling lunch ideas, my Southwestern Chicken Salad is another one Olivia always says yes to without any negotiation.

Substitutions for Dill Pickle Chicken Salad

Mayo-free: Swap all the mayo for additional Greek yogurt. The salad stays just as creamy with even more of that tangy flavor.

Dairy-free: Use a dairy-free Greek yogurt (coconut or almond-based works well) and a vegan mayo. Skip the sour cream or replace it with more dairy-free yogurt.

Gluten-free: The salad itself is naturally gluten-free. Serve in lettuce wraps or on gluten-free bread.

Egg-free: Leave out the hard boiled eggs entirely. It's still delicious, filling, and full of flavor without them.

Vegetarian: Replace the shredded chicken with rinsed and drained chickpeas or mashed white beans. The creamy dressing clings to them beautifully and you still get that tangy pickle flavor all the way through.

Variations on Dill Pickle Chicken Salad

Spicy: Stir a teaspoon of hot sauce or a pinch of cayenne right into the dressing. You can also add sliced pickled jalapeños alongside the regular dill pickles for a slow, sneaky heat that builds with every bite.

Deluxe: Add crumbled bacon, a handful of shredded sharp cheddar, and sliced scallions on top. This version turns the dill pickle chicken salad into a "loaded" situation that honestly feels like something off a restaurant menu.

Kid-friendly: Skip the red onion for picky eaters and stir in a handful of crushed plain potato chips right before serving. Olivia insists on this version every single time, and she guards the chip bag like it belongs to her personally.

For more bold-flavored weeknight meals the whole family will actually eat, my Southwest Ground Beef and Sweet Potato Skillet is one I keep coming back to. It's hearty, simple, and always hits.

Equipment for Dill Pickle Chicken Salad

Large mixing bowl: You need enough room to fold everything together without spillage. A bowl that feels too big is usually just right for this one.

Two forks: The easiest and best way to shred rotisserie chicken. Pulling with two forks keeps the shreds chunky and uneven, which gives the salad a much better texture than finely chopping the chicken with a knife.

Sharp knife and cutting board: Clean cuts on the pickles, celery, and onion keep every piece crisp and defined in the finished salad instead of turning soft and mushy.

Measuring spoons: The dressing comes together fast, but hitting the right ratios on the yogurt, mayo, mustard, and brine is what makes the flavor so balanced and good.

Storage Tips for Dill Pickle Chicken Salad

• Fridge: Store in an airtight container for up to 3 to 4 days. The dill pickle chicken salad actually tastes better on day two once everything has had time to settle together.
• Keep bread separate: If you're meal prepping, store the salad and your bread or wraps separately. Pre-assembled sandwiches get soggy fast.
• Do not freeze: I do not recommend freezing this salad. The Greek yogurt and sour cream will break and turn watery when thawed, and the celery and pickles lose every bit of their crunch. Make it fresh and enjoy it within a few days.
• Always serve cold: This dill pickle chicken salad is best served straight from the fridge, cold and thick. It's at its absolute best when the dressing is fully chilled.

FAQ about Dill Pickle Chicken Salad

Conclusion

If you're looking for a quick, high-protein lunch that genuinely tastes exciting, this dill pickle chicken salad is it. It's creamy, tangy, crunchy, and completely satisfying, and the fact that it's ready in about 10 minutes with no cooking involved makes it one of the most practical recipes I have in my regular rotation. Making dill pickle chicken salad with greek yogurt instead of all mayo also means you're getting a lighter, protein-packed version that doesn't feel like a compromise at all.

From my kitchen to yours, I really hope you love this one as much as we do. Check out my Green Goddess Chicken Salad and my Copycat Chicken Salad Chick Buffalo Barclay for more chicken salad ideas worth bookmarking. And if you want to explore even more classic chicken salad inspiration, Tara's Sweet and Chunky Chicken Salad on Allrecipes is a fun one to browse. Happy cooking, friends!

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Pairing

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📖 Recipe

Easy Dill Pickle Chicken Salad

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This Dill Pickle Chicken Salad is the ultimate quick lunch for pickle lovers, combining shredded rotisserie chicken with a tangy Greek yogurt dressing. It's a high-protein, family-favorite recipe that Olivia and I love making together for easy meal prep!

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Prep Time 10 minutes mins

Chilling Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American

Calories: 315

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1.5 cups cooked shredded chicken Rotisserie chicken is my secret weapon for speed!
• ⅔ cup dill pickles Finely diced for crunch in every bite.
• 2 large hard boiled eggs Chopped chunky; Olivia calls these the "hidden treasures."
• 1 cup celery Finely chopped.
• ¼ cup red onion Diced small.
• ¼ cup plain Greek yogurt Full-fat or 2% works best for creaminess.
• ½ cup mayonnaise Use your favorite high-quality brand.
• ¼ cup sour cream Adds a lovely depth to the dressing.
• 1 tablespoon Dijon mustard Don't skip this; it's the "secret" balancer!
• 2 tablespoons fresh dill Chopped fine (or 1 teaspoon dried).
• ¼ teaspoon garlic powder
• 1.5 tablespoons dill pickle juice Straight from the jar!
• 0.5 teaspoon Kosher salt To taste.
• 0.25 teaspoon black pepper Freshly ground is best.

Equipment

• 1 Large mixing bowl Use a bowl with plenty of room for folding ingredients gently.
• 2 Forks Perfect for pulling apart rotisserie chicken into rustic shreds.
• 1 Sharp chef's knife Essential for getting that tiny, uniform crunch on your pickles and celery.

Method

 

1. Use your two forks to pull the cooked shredded chicken into chunky, rustic pieces. I like to let Olivia help with this part; she's getting so good at shredding! Just make sure the chicken is completely cool before you start so the dressing doesn't get oily.
2. Finely chop your dill pickles, celery, and red onion. You want them all roughly the same size so you get that perfect "crunch" in every single bite. Chop the hard boiled eggs a little more coarsely so they stay nice and visible in the salad.
3. In your large mixing bowl, whisk together the plain Greek yogurt, mayonnaise, sour cream, Dijon mustard, garlic powder, fresh dill, salt, and black pepper. Olivia loves to be the "official stirrer" here until it's perfectly smooth and smelling wonderful.
4. Now, stir in that magic dill pickle juice. This is the step that makes everyone ask for the recipe! It thins the dressing just enough and carries the pickle flavor through every shred of chicken.
5. Add your shredded chicken, pickles, eggs, celery, and onion into the dressing. Fold everything together gently with a spatula. We want a beautiful, chunky texture, not a mushy paste, so treat those ingredients with love!
6. Cover the bowl and let it rest in the fridge for at least 20 minutes. This gives the flavors time to "marry", a word Olivia thinks is hilarious. It really does make a difference in how deep the dill flavor goes!

Nutrition

Serving: 225gCalories: 315kcalCarbohydrates: 6gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 850mgPotassium: 340mgFiber: 1gSugar: 3gVitamin A: 450IUVitamin C: 4mgCalcium: 85mgIron: 2mg

Notes

• Make it Ahead: This actually tastes better on day two! Store it in an airtight container for up to 4 days.
• Olivia's Toasted Tip: My daughter insists this must be served on a "crunchy" toasted bun or croissant. The warmth of the bread against the cold salad is perfection.
• The "Chip" Trick: If you have a particularly picky eater, top the salad with crushed potato chips right before serving for extra crunch and salt.
• No Freezing: Please don't freeze this one, the yogurt and mayo will separate and the pickles will lose their glorious snap!

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