This Flavored Dill Pickle Chicken Salad is tangy, creamy, and slightly crunchy a fun twist on classic chicken salad. The dill pickles add a lively zip, the Greek yogurt or mayo gives creaminess, and the red onion and fresh dill bring a fresh pop of flavor. It’s perfect on bread, in lettuce wraps, or spooned over a bed of greens.
Top reasons to make this: it’s fast to mix, great for meal prep, and uses simple fridge staples. If you like other bright chicken salads, you might also enjoy a complementary summer recipe like this grilled chicken orzo salad for a full-week menu.
Why You’ll Love This Recipe
- Ready in about 10 minutes when chicken is cooked
- Uses simple pantry and fridge ingredients
- Great for lunches, sandwiches, and quick dinners
- Keeps well for easy meal prep
Ingredients of Flavored Dill Pickle Chicken Salad
For the salad:
- 2 cups cooked chicken, shredded
- 1 cup dill pickles, chopped
- 1/2 cup Greek yogurt or mayonnaise, your choice
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Step-by-Step Instructions of Flavored Dill Pickle Chicken Salad
- Shred the cooked chicken into bite-size pieces and place in a medium bowl.
- Chop the dill pickles and finely chop the red onion and fresh dill.
- Add the chopped pickles, red onion, and dill to the bowl with chicken.
- Stir in the Greek yogurt or mayonnaise and Dijon mustard until the mix is creamy and well coated.
- Season with salt and pepper to taste, then mix again.
- Chill the salad in the fridge for at least 15 minutes to let the flavors meld (optional but recommended).
- Serve on bread, in a wrap, over greens, or with crackers.
Tips for Success
- Use warm chicken only if you want a slightly softer texture; cold is best for firm, salad-like bites.
- Taste before salting dill pickles can be salty and change how much extra salt you need.
- Chop pickles finer for a smoother spread or leave larger for more crunch.
Substitutions & Variations of Flavored Dill Pickle Chicken Salad
To Make It Vegan/Gluten-Free:
- Vegan: Use shredded chicken substitute (like seasoned jackfruit or chickpeas) and vegan mayo.
- Gluten-free: This recipe is naturally gluten-free if you serve it on gluten-free bread or lettuce.
Variations:
- Add a diced apple for sweet crunch.
- Stir in a tablespoon of chopped capers for briny depth.
- Swap dill for tarragon for a different herb note.
- Mix in a handful of chopped celery for extra crunch.
Storage Instructions of Flavored Dill Pickle Chicken Salad
Refrigerator: Store in an airtight container for up to 4 days. Stir before serving.
Freezer: Not recommended yogurt or mayo textures change when frozen. If you must, freeze only for up to 1 month and thaw slowly, then stir well.
Make-Ahead: Cook and shred chicken ahead of time. Mix everything the day before or the morning of for a quick grab-and-go lunch.
Frequently Asked Questions (FAQ) of Flavored Dill Pickle Chicken Salad
How long does this chicken salad last in the fridge?
- Store it in an airtight container for up to 4 days. Keep it cold and use within that time for best flavor.
Can I use canned chicken?
- Yes drain well, then flake and use as you would cooked chicken. It’s a quick swap that works fine.
Is Greek yogurt a good substitute for mayo?
- Absolutely. Greek yogurt gives tang and cuts calories while still keeping the salad creamy.
Final Thoughts
Flavored Dill Pickle Chicken Salad brings a bright, tangy change to usual lunch rotation. It’s quick to make, easy to tweak, and packs a punch of flavor that will wake up your sandwiches and salads. Try it this week, and if you liked the tangy twist, leave a comment and a star rating to share how you served it I love hearing new ideas!
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Flavored Dill Pickle Chicken Salad
A tangy and creamy twist on classic chicken salad, perfect for lunch or meal prep.
- Total Time: 10 minutes
- Yield: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup dill pickles, chopped
- 1/2 cup Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Shred the cooked chicken into bite-size pieces and place in a medium bowl.
- Chop the dill pickles and finely chop the red onion and fresh dill.
- Add the chopped pickles, red onion, and dill to the bowl with chicken.
- Stir in the Greek yogurt or mayonnaise and Dijon mustard until creamy.
- Season with salt and pepper to taste, then mix again.
- Chill the salad in the fridge for at least 15 minutes to let the flavors meld.
- Serve on bread, in a wrap, over greens, or with crackers.
Notes
Taste before salting as dill pickles can be salty. Chop pickles finer for a smoother spread or leave larger for crunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free, Optionally Vegan