As I took my first bite of the Easy Dill Pickle Chicken Salad, the tangy crunch of dill pickles combined with tender, flavorful chicken made for a delightful summer meal. This quick and easy dish can be whipped up in just 15 minutes, and it boasts a high protein and low-carb profile that makes it perfect for anyone wanting a nutritious, filling option.
This recipe is ideal for busy weeknight dinners, picnics, or meal prepping for the week ahead. If you’re looking for a dish that can be made in advance, this chicken salad develops even more flavor as it chills, making it a perfect make-ahead option in your meal rotation.
Why You’ll Love This Recipe
- A refreshing crunch from the dill pickles adds texture.
- High in protein, thanks to the rotisserie chicken.
- Quick to prepare, taking only about 15 minutes.
- Versatile ingredient swaps cater to dietary preferences.
What You’ll Need
Here’s everything you need to make this delicious chicken salad.
For the Salad
- 3 cups rotisserie chicken, shredded or chopped
- ¾ cup dill pickles, roughly chopped
- ½ cup celery, finely chopped
- 1 bunch fresh dill, finely chopped (about ⅓ cup)
For the Dressing
- ⅓ cup plain greek yogurt
- ⅓ cup mayo (preferably avocado oil mayo)
- 2 tbsp mustard (1 tbsp grainy, 1 tbsp dijon)
- 1 lemon, zest and juice
- ½-1 tsp salt
Choose Greek yogurt or mayo based on dietary preferences.
Substitutions & Swaps
- Use leftover chicken for quicker prep.
- Substitute pickles with relish if preferred.
- Use low-fat yogurt for a lighter dressing.
- Swap fresh dill with dried if needed.
How to Make It
Let’s get started!
1. Prepare the Chicken
Finely shred or dice 3 cups of rotisserie chicken. This will form the base of your salad.
2. Chop the Vegetables
Roughly chop ¾ cup of dill pickles and finely chop ½ cup of celery. Mince one bunch of fresh dill, which should yield about ⅓ cup.
3. Mix the Dressing
In a large bowl, combine ⅓ cup of Greek yogurt, ⅓ cup of mayo, and 2 tablespoons of both dijon and grainy mustard. Add the zest and juice from one lemon, then whisk to combine. You can adjust the amount of yogurt or mayo based on dietary needs, but use a total of ⅔ cup.
4. Combine Ingredients
Add the shredded chicken, chopped dill pickles, celery, and dill into the bowl with the dressing. Toss everything until well coated in the dressing.
5. Season and Chill
Taste the mixture and add salt according to your preference. Chill for 15 minutes before serving to let the flavors meld.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well due to moisture.
Reheat: Not necessary; enjoy cold or at room temperature.
Tips for Best Results
- Use a mix of light and dark meat for varied texture.
- Letting the salad rest enhances the flavors.
- Adjust salt according to your taste preferences.
- Pair with leafy greens for a refreshing salad bowl.
Serving Suggestions
- Serve on a bed of mixed greens for a light lunch.
- Enjoy in a wrap or sandwich for a quick meal.
- Pair with crackers or vegetable sticks for a snack.
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