Savory Dill Pickle Chicken Salad
A tangy and creamy chicken salad with crunchy dill pickles, perfect for quick lunches and potlucks.
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.