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dill pickle chicken salad

Dill Pickle Chicken Salad

This tangy dill pickle chicken salad combines tender shredded chicken with crunchy dill pickles, fresh herbs, and a creamy dressing for a perfect lunch or light dinner option.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: American
Calories: 226
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Salad Base
  • 2 cups cooked chicken breast shredded
  • 1/2 cup dill pickles diced
  • 1/4 cup celery finely chopped
  • 2 tablespoons red onion minced
  • 2 tablespoons fresh dill chopped
For the Dressing
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice freshly squeezed
  • Salt and black pepper to taste
Optional Add-ins
  • 1/4 cup Greek yogurt for extra creaminess
  • 1 tablespoon pickle juice for extra tanginess
  • 1/4 teaspoon garlic powder
  • 1 hard-boiled egg chopped
  • 1/4 cup green onions chopped
  • 1 tablespoon capers rinsed and drained

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Two forks for shredding
  • Measuring cups and spoons
  • Airtight storage container

Method
 

  1. Cook chicken breast until completely done, either by poaching, baking, or grilling. Let it cool completely before shredding it into bite-size pieces.
  2. In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until the mixture is smooth and well-integrated.
  3. Add the shredded chicken to the dressing mixture, ensuring each piece gets coated evenly.
  4. Gently fold in the diced pickles, chopped celery, minced red onion, and fresh dill.
  5. If using any optional ingredients, add them now and fold to combine.
  6. Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
  7. Cover the bowl and refrigerate the dill pickle chicken salad for at least 15 minutes before serving to allow flavors to meld.

Notes

  • For best results, use freshly cooked chicken rather than canned.
  • The salad tastes even better after a few hours in the refrigerator.
  • For a make-ahead lunch option, prepare a large batch and portion into individual containers.
  • Serve on bread, crackers, lettuce cups, or over mixed greens for a complete meal.
  • If you don't have fresh dill, substitute with 2 teaspoons dried dill.