This dill pickle chicken salad is any pickle lovers dream! With tangy pickles, creamy dressing, and tender chicken, it’s a protein-packed meal that comes together in just 20 minutes and stays delicious all week. For an easy vegetarian swap—use mashed chickpeas instead!
Calling all pickle lovers—here with your new favorite meal idea! My entire family is pickle obsessed, so I’m working my way through pickle flavored recipes. We already have a pickle pizza and dill pickle pasta salad: so why not try it with chicken salad?
After first bite, Alex and I both mumbled, “Wow!” The combination of tangy dill pickles, creamy mayo-yogurt dressing, and savory chicken creates this irresistible and texture flavor. What makes this special is the double dose of dill (both fresh and dried) and the perfect balance of tangy and creamy elements. It’s a perfect high protein meal that works as an easy lunch recipe or dinner idea! It’s also easy to make a vegetarian version with chickpeas.
Tips for the perfect dill pickle chicken salad
After much experimentation, I’ve discovered a few key elements take this chicken salad from good to absolutely crave-worthy:
- The pickle ratio matters: A full cup of chopped dill pickles might seem like a lot, but it creates the perfect pickle-in-every-bite experience. The sweet pickle relish is optional but it also infuses even more pickle flavor.
- Mayo-yogurt blend: Using both mayonnaise and Greek yogurt creates the perfect creamy texture while keeping it lighter than traditional all-mayo versions. I use this combination a lot in recipes, like in our favorite Caesar dressing and tuna salad.
- Use fresh dill: I tried this recipe without the fresh dill: it tastes good, but not nearly as good as with the fresh dill addition!
Notes for shredding the chicken
This recipe comes together quickly, especially if you’re using pre-cooked chicken. If you use pre-shredded chicken or rotisserie chicken, substitute 2 cups shredded.
I like making my own shredded chicken because it’s so easy to prepare! If starting with raw chicken breasts, you simply butterfly each breast by carefully slicing horizontally, then separate into two thinner pieces. Poach in salted water for 7-10 minutes until the internal temperature reaches 160°F. Let rest for 5 minutes, then shred with your fingers for the perfect texture.
You can also make Instant Pot shredded chicken or Crockpot shredded chicken—just omit the spices in those recipes.
Ways to enjoy this salad
This versatile chicken salad works in so many different ways:
- Classic sandwich: Serve on toasted bread with lettuce for the perfect lunch. Sourdough bread or artisan bread are my personal favorites!
- Lettuce wraps: For a lower-carb option, wrap in butter lettuce or romaine leaves.
- Stuffed avocado: Halve an avocado and fill each side with chicken salad for a healthy, satisfying meal.
- Dip with crackers: Serve with crackers or cucumber slices as an appetizer recipe.
- Power bowl: Place on a bed of greens with additional vegetables for a protein-packed power bowl.
Make it your own—easy variations
This recipe is incredibly adaptable to your preferences:
- Vegetarian or vegan version: Substitute 2 cups mashed chickpeas for the chicken. The flavor profile works great with chickpeas, and you still get plenty of protein! For vegan, use ½ cup vegan mayo and omit the Greek yogurt.
- Extra crunch: Add a handful of chopped walnuts or almonds for additional texture contrast.
- Spicy kick: Mix in a teaspoon of hot sauce or a diced jalapeño for heat lovers.
- Herb swap: While dill is traditional, this works well with fresh parsley or chives if that’s what you have on hand.
Storing and meal prep tips
This dill pickle chicken salad is perfect for meal prepping for lunches or dinners throughout the week. The salad lasts up to 4 days refrigerated in a sealed container.
If packing for lunches, pack the chicken salad separately from the bread and assemble just before eating to prevent sogginess.
I don’t recommend freezing this salad as the mayonnaise and yogurt can separate upon thawing, and the vegetables lose their crunch.
For anyone looking to break out of a lunch rut, this recipe offers the perfect combo of comfort and exciting flavor. The pickle lover in your life will thank you! I’d love to hear if you try this recipe and any variations you create. Happy cooking!
PrintDill Pickle Chicken Salad
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Print RecipeThis dill pickle chicken salad is any pickle lovers dream! With tangy pickles, creamy dressing, and tender chicken, it’s a protein-packed meal that comes together in just 20 minutes and stays delicious all week. For an easy vegetarian swap—use mashed chickpeas instead!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Salad
- Method: Stovetop
- Cuisine: Salad
- Diet: Gluten Free
Ingredients
- 2 boneless skinless breasts (1 pound) or 2 cups shredded chicken (or substitute 2 cups mashed chickpeas for vegetarian)
- 1 cup chopped dill pickles
- ¼ cup sweet relish (optional)
- 2 celery stalks, diced
- ¼ cup minced red onion or green onion
- ⅓ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine or apple cider vinegar
- 1 tablespoons finely chopped fresh dill
- ½ teaspoon dried dill
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Instructions
- Make the shredded chicken: If the chicken is not already butterflied, place your hand over the top of each breast and use a sharp knife to carefully slice it horizontally. Unfold the breast like a book, then cut along the fold to separate the two halves. Add 6 cups water to saucepan and stir in 2 teaspoons salt. Bring to a boil and add the chicken. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
- Make the salad: While the chicken cooks, chop the vegetables. Mix all ingredients together in a bowl. Chill until serving: the flavor tastes best with about 30 minutes of chill time (though you can also eat it immediately). Store refrigerated for up to 4 days.
from A Couple Cooks https://ift.tt/0l6UVGy
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