Description

This Savory Dill Pickle Chicken Salad offers a delightful twist on traditional chicken salad by incorporating tangy dill pickles and fresh dill. Creamy Greek yogurt and Dijon mustard blend seamlessly to create a flavorful dressing, while crunchy celery and onion add texture. Perfect for a quick lunch or light dinner, this versatile recipe can be served on greens, in sandwiches, or with crackers.

Ingredients

Scale

Chicken

2 cups cooked chicken, shredded (rotisserie, poached, grilled, or vegetarian alternatives like chickpeas or diced tofu)

Vegetables and Herbs

1 cup dill pickles, diced (crisp dill pickles or sweet pickles)
½ cup celery, diced (or chopped bell peppers)
¼ cup onion, diced (red onion, green onions, or shallots)
2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried dill)

Dressing

½ cup plain Greek yogurt (or mayonnaise, or vegan mayo)
1 tablespoon Dijon mustard (or yellow mustard; optional)
Salt, to taste
Black pepper, to taste

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Instructions

Prepare the Chicken: If using raw chicken, cook it by boiling, poaching, or grilling until fully done. Let it cool before shredding or chopping into bite-sized pieces.
Chop the Vegetables: Dice the dill pickles, celery, and onion into small pieces. Finely chop the fresh dill if using.
Mix the Dressing: In a large bowl, whisk together Greek yogurt, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Combine Ingredients: Add the shredded chicken, diced pickles, celery, onion, and chopped dill into the bowl with the dressing. Gently stir until all ingredients are evenly coated.
Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, allowing flavors to meld and intensify.
Serve: Serve the chicken salad chilled on a bed of greens, in sandwiches, or alongside crackers. Garnish with additional dill if desired.

Notes

You can substitute Greek yogurt with mayonnaise or vegan mayo depending on preference.
For a plant-based version, replace chicken with chickpeas or diced tofu.
Adjust mustard quantity or omit for a milder flavor, substitute with a splash of lemon juice if desired.
Use sweet pickles instead of dill pickles for a sweeter twist.
The salad can be made a day ahead; flavors will improve overnight.
Serve chilled for the best taste and texture.