Dill Pickle Chicken Salad
Dill pickles and fresh dill give this creamy chicken salad its tang, while hand-shredded chicken and chopped pickles keep every scoop substantial and crisp. Using rotisserie or leftover chicken makes assembly no-cook: stir together a mayonnaise-and-Greek-yogurt dressing, then fold in the chicken by hand.
Serve the salad in a bowl with crackers and sliced radishes alongside. Pickle brine sharpens the dressing, but add any extra sparingly so it stays thick enough to cling to the chicken.
Ingredients for Dill Pickle Chicken Salad
- 3 cups cooked, cooled chicken, hand-shredded (420g)
- 1/2 cup drained, chopped dill pickles, plus 1 tablespoon for topping (75g total)
- 1/3 cup mayonnaise (75g)
- 1/4 cup plain Greek yogurt (60g)
- 1 tablespoon dill pickle brine, plus more only if needed
- 1 tablespoon finely chopped fresh dill, plus a few small fronds for garnish
- 2 tablespoons finely diced red onion (20g)
- 1 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
- Crackers and sliced radishes, for serving (optional)
Rotisserie or leftover chicken works well; remove any skin and bones before shredding. Use dill pickles rather than sweet pickles for the intended tangy flavor.
How to Make Dill Pickle Chicken Salad
- Prepare the chicken and pickles: Shred the chicken by hand into loose, bite-size strands. Drain and lightly pat dry the chopped pickles, reserving 1 tablespoon for the top.
- Mix the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, 1 tablespoon pickle brine, Dijon, chopped dill, salt, and pepper. Taste before adding more brine; the dressing should be thick, not pourable.
- Fold in the salad: Add the chicken, remaining pickles, and red onion. Fold gently with a fork or spatula until the chicken is coated and the shreds and pickle pieces remain distinct. Taste and adjust the seasoning. If the salad seems dry, add mayonnaise or Greek yogurt 1 tablespoon at a time.
- Chill and serve: Serve right away, or cover and refrigerate for about 30 minutes to let the flavors meld. Spoon into a shallow bowl and top with the reserved pickles and dill fronds. Serve crackers and sliced radishes alongside, if desired.
How to Keep the Salad Thick and Scoopable
Wet pickles and excess brine can make the dressing runny. If it needs more tang after mixing, add brine 1 teaspoon at a time, stopping while the dressing still clings to the chicken. If the salad becomes too loose, fold in a little more shredded chicken.
Chicken Texture and Pickle Crunch
A food processor can turn the chicken fine and pasty; hand-shredding and gentle folding keep the salad’s texture loose. Save the topping pickles until just before serving for a fresher crunch, especially when making the salad ahead.
Serving and Storage
Keep the salad covered and refrigerated when not serving. As cautious storage guidance, use it within 3 days. It can also be spooned into a sandwich, wrap, or lettuce cup, though the bowl is the primary serving option.
Serve chilled; reheating is not needed. Freezing is not recommended because the pickles may become watery and the creamy dressing may separate after thawing.
Nutrition Information
Approximate nutrition per serving, based on 4 servings: 315 calories, 34g protein, 18g fat, and 2g carbohydrates. Approximate nutrition per 100g: 185 calories, 20g protein, 11g fat, and 1g carbohydrates. Values vary with the chicken, mayonnaise, and Greek yogurt used.
Equipment
- Medium mixing bowl
- Cutting board
- Knife
- Fork or spatula
Ingredients
For the Salad
- 3 cups cooked, cooled chicken, hand-shredded (420 g)
- 1/2 cup drained, chopped dill pickles, plus 1 tablespoon for topping (75 g total)
- 1/3 cup mayonnaise (75 g)
- 1/4 cup plain Greek yogurt (60 g)
- 1 tablespoon dill pickle brine, plus more only if needed
- 1 tablespoon finely chopped fresh dill, plus a few small fronds for garnish
- 2 tablespoons finely diced red onion (20 g)
- 1 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
For Serving
- Crackers and sliced radishes, optional
Instructions
- Shred the cooked chicken by hand into loose, bite-size strands.
- Drain and lightly pat dry the chopped pickles, reserving 1 tablespoon for topping.
- In a medium bowl, stir together the mayonnaise, Greek yogurt, pickle brine, Dijon mustard, chopped dill, salt, and pepper. Taste before adding more brine; keep the dressing thick.
- Add the chicken, remaining pickles, and red onion. Fold gently with a fork or spatula until coated, keeping the chicken shreds and pickle pieces distinct.
- Taste and adjust the seasoning. If the salad seems dry, fold in mayonnaise or Greek yogurt 1 tablespoon at a time.
- Serve immediately, or cover and refrigerate for about 30 minutes to let the flavors meld.
- Spoon into a shallow bowl and top with the reserved pickles and dill fronds. Serve crackers and sliced radishes alongside, if desired.
Tips
- Use rotisserie or leftover chicken, removing the skin and bones before shredding.
- Choose dill pickles rather than sweet pickles for a tangy flavor.
- Pat the chopped pickles dry to help keep the dressing thick.
- Add extra pickle brine 1 teaspoon at a time, stopping while the dressing still clings to the chicken.
- Hand-shred the chicken and fold gently to avoid a fine, pasty texture.
- Add the topping pickles just before serving for the freshest crunch.