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–+ servings
Dill Pickle Chicken Salad: Creamy Crunchy

Dill Pickle Chicken Salad: Creamy Crunchy Tangy Delight

Enjoy a creamy and tangy Dill Pickle Chicken Salad that's perfect for lunch or meal prep.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dill Pickle Chicken Salad Ingredients
  • 2 cups Shredded Chicken Use rotisserie chicken for convenience
  • 1 cup Dill Pickles Well-drained
  • 1 cup Celery Chopped
  • 1 small Onion (finely chopped) Red onion offers a milder flavor
  • 1 cup Greek Yogurt Can substitute with sour cream
  • 1/2 cup Mayonnaise Opt for light mayo for a lighter option
  • 2 tablespoons Relish Optional for extra sweetness
  • 1 tablespoon Dijon Mustard Can be omitted for milder taste
  • 1/4 cup Chives Fresh or dried
  • 2 tablespoons Fresh Dill Adds vibrant freshness
  • to taste Salt
  • to taste Pepper

Equipment

  • Mixing Bowl
  • Whisk
  • Airtight Container

Method
 

Step‑by‑Step Instructions
  1. Prepare the fresh ingredients by shredding chicken and chopping celery and onion.
  2. In a large bowl, combine shredded chicken, chopped celery, diced onion, and drained dill pickles.
  3. In a separate bowl, whisk together Greek yogurt and mayonnaise, then mix in relish, Dijon mustard, chives, dill, salt, and pepper.
  4. Pour the dressing over the chicken mixture and fold gently to combine.
  5. Taste and adjust seasoning as desired.
  6. Chill the salad for at least 2 hours before serving.
  7. Serve on croissants, toasted bread, or lettuce.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Use cooled chicken to keep the dressing creamy. Drain pickles well to avoid a watery salad. Taste before serving to ensure seasoning is right.

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