I’ve been making this Savory Dill Pickle Chicken Salad for quick lunches and last-minute potlucks for years — it’s tangy, creamy, and comes together in minutes with pantry-friendly ingredients. The dill pickles and sweet relish add a lively crunch that keeps this chicken salad from feeling like just another mayo-based spread. Serve it cold on croissants, over greens, or alongside crunchy chips for an easy, crowd-pleasing bite.

Why you’ll love this dish

This chicken salad balances bright pickle tang with creamy Greek yogurt and a touch of mayo for richness without being heavy. It’s a great recipe when you want something fast, fridge-friendly, and full of texture. Make it for weekday meal prep, a casual brunch, or to bulk up sandwiches for a picnic.

“Perfect balance of tang and cream — the pickles give it a lift without overpowering the chicken.” — a regular on my lunch rotation

It’s also versatile enough to pair with other pickle-forward snacks — try it next to some crispy homemade chips for a crunchy contrast (I sometimes make air-fryer chips when I crave extra crunch: air fryer spicy dill pickle chips).

How this recipe comes together

This recipe is essentially a no-cook assemble-and-chill salad. Expect four simple stages:

Prep: shred cooked chicken and dice pickles and onion.
Mix: combine chicken with yogurt, mayo, relish, and seasonings.
Chill (optional): letting it rest melds the flavors.
Serve: spoon onto bread, croissants, crackers, or greens.

The process is forgiving — you can tweak the mayo-to-yogurt ratio or swap herbs based on what you have.

What you’ll need

Key ingredients:

1 1/2 cups shredded cooked chicken
2/3 cup diced dill pickles
1/4 cup minced red onion
1/4 cup plain Greek yogurt (use full-fat for richer texture)
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon fresh parsley, chopped
1 teaspoon Dijon mustard
1 teaspoon dried chives
1/2 teaspoon dried dill

Notes/substitutions:

For a lighter version, increase Greek yogurt and reduce mayo.
If you don’t have dried chives, swap with 1 tablespoon finely chopped fresh chives or green onion.
Use crunchy dill pickles for best texture; bread-and-butter pickles will make the salad sweeter.

Step-by-step overview

Assemble all ingredients and chop the red onion and dill pickles to small, even pieces so every bite has balance.
Place shredded chicken in a mixing bowl.
Add diced pickles, minced red onion, Greek yogurt, mayonnaise, and sweet pickle relish.
Stir in parsley, Dijon mustard, dried chives, and dried dill.
Mix until everything is evenly coated. Taste and adjust salt, pepper, or more mustard if desired.
Chill for 20–30 minutes if you have time; this lets the flavors meld.
Serve on croissants, toast, or with crackers.

Directions

Gather all ingredients and finely chop the red onion and dill pickles so textures stay consistent.
In a medium mixing bowl, combine the shredded cooked chicken with the diced dill pickles and minced red onion.
Add Greek yogurt, mayonnaise, sweet pickle relish, and Dijon mustard.
Sprinkle in the fresh parsley, dried chives, and dried dill.
Fold everything together with a spatula until well incorporated and evenly coated.
Optional: cover and refrigerate for about 30 minutes to deepen the flavors.
Serve chilled on croissants, toasted bread, or alongside your favorite crackers.

Best ways to enjoy it

This salad shines in several formats:

Sandwich: Scoop onto buttery croissants or between toasted sourdough slices for a luxe lunch.
Salad topper: Serve over mixed greens with a squeeze of lemon for a light dinner.
Platter: Add to a charcuterie board with cheeses, pickles, and crackers for an easy appetizer.
Snack: Spoon onto cucumber rounds or celery sticks for low-carb bites.

Pairings: crisp potato chips, a bright green salad, or pickled veggies. If you want a different crunch-and-contrast vibe, try pairing with an Asian-inspired crunch salad for a lively combination: Asian chicken crunch salad.

Storage and reheating tips

Refrigeration: Store in an airtight container for up to 3–4 days. Keep it cold — this salad is stoveless and best served chilled.
Freezing: Not recommended. The yogurt and pickles don’t freeze well and will change texture.
Leftovers: If the salad loosens after refrigeration, give it a quick stir and add a teaspoon of yogurt or mayo to rebind. Always use a clean spoon to scoop to avoid contamination.
Food safety: Because this contains cooked chicken and dairy, refrigerate within 2 hours of making and discard after 4 days to be safe.

Helpful cooking tips

Shred chicken finely: Small, consistent shreds make every bite balanced. Leftover roasted or rotisserie chicken works beautifully.
Manage onion bite: If raw red onion is too sharp, rinse the minced pieces under cold water and drain well to mellow them.
Taste as you go: Pickles and relishes vary in salt and sweetness — adjust Dijon or a pinch of sugar accordingly.
Texture control: If you prefer creamier, add an extra tablespoon of mayo; for tang-forward, add a splash more pickle juice or mustard.
Make-ahead trick: If prepping for a party, mix everything except the pickles and onions until 30 minutes before serving to keep crunch fresh.

Creative twists

Mediterranean twist: Swap dill and chives for oregano and add chopped Kalamata olives and lemon zest.
Tuna-style swap: Replace chicken with canned tuna for a tangy tuna salad.
Keto/low-carb: Skip the croissant; serve in lettuce cups or stuffed into halved avocado.
Spicy kick: Stir in 1/2 teaspoon hot sauce or 1 tablespoon finely chopped jalapeño.
Cheesy crunch: Fold in 1/4 cup grated sharp cheddar for a richer bite, similar in spirit to other baked chicken-pickle combos like this parmesan-forward riff (dill-pickle-parmesan-chicken recipe).

FAQ

Q: How long does this chicken salad keep in the fridge?
A: Stored in an airtight container, it stays fresh for 3–4 days. Always use a clean utensil to serve and discard if it develops an off smell or slimy texture.

Q: Can I make this dairy-free?
A: Yes — replace Greek yogurt with a dairy-free yogurt or extra mayo. Taste and adjust acidity, as dairy-free yogurts can be milder.

Q: Is this recipe good for meal prep?
A: Absolutely. Portion into individual containers and pair with crackers or salad greens for quick weekday lunches. Add fresh pickles or onions just before eating if you want peak crunch.

Q: Can I use fresh dill instead of dried?
A: Yes. Use about 1 tablespoon fresh dill in place of 1/2 teaspoon dried for brighter herb flavor.

Conclusion

If you like bright, crunchy chicken salads, this Savory Dill Pickle Chicken Salad is a fast, flavorful option that’s perfect for lunches, sandwiches, and entertaining. For another take on the classic dill pickle and chicken combination, check out this detailed Dill Pickle Chicken Salad. If you prefer a Southern-style riff, this version on Southern Bite offers a comforting, tried-and-true approach: Dill Pickle Chicken Salad – Southern Bite.

Savory Dill Pickle Chicken Salad

A tangy and creamy chicken salad with crunchy dill pickles, perfect for quick lunches and potlucks.

Prep Time 10

Total Time 30

Serving Size servings

Ingredients

Main Ingredients

1 1/2 cups shredded cooked chicken Use leftover roasted or rotisserie chicken.
2/3 cup diced dill pickles Use crunchy dill pickles for best texture.
1/4 cup minced red onion Rinse under cold water if too sharp.
1/4 cup plain Greek yogurt Use full-fat for richer texture.
2 tablespoons mayonnaise For a lighter version, increase Greek yogurt and reduce mayo.
2 tablespoons sweet pickle relish
1 tablespoon fresh parsley, chopped
1 teaspoon Dijon mustard
1 teaspoon dried chives Swap with fresh chives or green onion if needed.
1/2 teaspoon dried dill Use fresh dill if preferred.

Instructions

Preparation

Gather all ingredients and finely chop the red onion and dill pickles so textures stay consistent.
Place shredded chicken in a mixing bowl.
Add diced pickles, minced red onion, Greek yogurt, mayonnaise, and sweet pickle relish.
Stir in parsley, Dijon mustard, dried chives, and dried dill.
Mix until everything is evenly coated. Taste and adjust salt, pepper, or more mustard if desired.
Chill for 20–30 minutes if you have time; this lets the flavors meld.

Serving

Serve on croissants, toasted bread, or alongside crackers.

Notes

For meal prep, portion into individual containers. Adjust ingredients based on preference. Best served cold, store in an airtight container for up to 3–4 days.