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Dill Pickle Chicken Salad

A creamy, tangy chicken salad loaded with dill pickles, fresh herbs, and bold flavor, perfect for quick lunches or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 320

Ingredients
  

Chicken Salad
  • 3 cups cooked chicken chopped or shredded
  • 0.75 cup dill pickles finely chopped
  • 0.5 cup mayonnaise
  • 0.25 cup Greek yogurt optional
  • 2 tbsp pickle juice to taste
  • 2 tbsp fresh dill chopped
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and black pepper to taste

Equipment

  • Mixing bowls
  • Cutting board
  • Sharp knife
  • Spoon or spatula

Method
 

  1. Add cooked chicken and chopped pickles to a large mixing bowl.
  2. In a separate bowl, whisk together mayonnaise, Greek yogurt, mustard, garlic powder, onion powder, and black pepper.
  3. Stir pickle juice into the dressing for extra tanginess.
  4. Pour dressing over chicken mixture and fold gently until evenly coated.
  5. Taste and adjust seasoning with salt, pepper, or more pickle juice if needed.
  6. Cover and refrigerate for at least 30 minutes before serving.

Notes

For best flavor, let the salad chill before serving. Great for sandwiches, wraps, or lettuce cups.