Description
This Dill Pickle Chicken Salad is creamy, tangy, and incredibly easy to make. Packed with shredded chicken, crunchy dill pickles, and a lightly herbed yogurt-mayo dressing, it’s perfect for quick lunches, sandwiches, wraps, or low-carb lettuce cups. A no-cook recipe that comes together in minutes and tastes even better chilled.
Ingredients
1.5 cups cooked chicken, shredded
1/4 cup red onion, finely minced
2/3 cup dill pickles, diced
For the dressing:
1 teaspoon dried chives
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried dill
1 teaspoon Dijon mustard
2 tablespoons sweet pickle relish
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
Salt and black pepper, to taste
Instructions
Add the shredded chicken, diced dill pickles, and minced red onion to a large mixing bowl.
In a separate bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, sweet pickle relish, dried chives, dried dill, parsley, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning as needed.
Serve immediately or refrigerate for 30 minutes for best flavor.
Notes
This salad tastes even better after chilling, making it great for meal prep.
Add chopped celery for extra crunch if desired.
A splash of pickle juice can loosen the dressing if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3 g
- Sodium: 480 g
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg