Dill Pickle Chicken Salad
Creamy, crunchy, and tangy, this Dill Pickle Chicken Salad is a fun flavor twist on my favorite Greek Yogurt Chicken Salad. Serve it on lettuce wraps, make a sandwich, or just dive right into the bowl with a stack of crackers or bag of chips!
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A new twist on a lunchtime favorite.
Chicken salad is one of my favorite high-protein lunches, and every time I make it, I realize I’m not eating it nearly enough!
This cool classic is endlessly versatile, and has everything a good salad needs: texture, crunch, creaminess, protein, and a touch of acid to pull it all together.
While I love a good classic chicken salad, it’s one of the most fun dishes to play around with, as this Buffalo Chicken Salad can attest.
I can’t wait for you to try this pickle-inspired version!
While you might not immediately think of pickles for a chicken salad, it makes so much sense.
- Pickle brine is both acidic and salty, two flavors essential to a great chicken salad.
- Pickles are crunchy, and when combined with celery, gives the chicken salad necessary texture.
- Dill is a classic herb that pairs with chicken salad, making the two a seriously tasty match.
You can use pickle chips or spears (or go all out and make your own Refrigerator Pickles).
Ways to Serve Chicken Salad
- In Lettuce Cups. Bibb (a.k.a. Boston lettuce) is tender, buttery, and perfect for making low carb lettuce wraps. Romaine works well also.
- As a Sandwich. I like to toast bread and serve mine open-face. For a classic cafe experience, use a crossiant.
- With Chips or Crackers. Make your own Air Fryer Tortilla Chips or use pita chips.
- As a Wrap. Roll the chicken salad up in a tortilla for a quick and easy lunch.
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Dill Pickle Chicken Salad
Ingredients
- 2 cups shredded or diced cooked boneless skinless chicken breasts about 2 small/medium breasts
- ⅔ cup plain Greek yogurt I used nonfat
- ⅔ cup chopped dill pickles chips, spears, whatever you like
- 2 medium stalks celery diced (scant 1 cup)
- ¼ cup finely chopped red onion
- 2 tablespoons pickle brine
- 2 teaspoons honey
- ½ teaspoon kosher salt plus additional to taste
- ½ teaspoon dried dill
- ¼ teaspoon ground black pepper plus additional to taste
- 2 tablespoons chopped fresh parsley or chives
- Serving suggestions: butter lettuce leaves whole-grain bread, croissants, crackers
Instructions
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Stir everything together in a big bowl: chicken, yogurt, pickles, celery, red onion, brine, honey, salt, dill, black pepper, and parsley.
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Taste and season as desired. Serve as lettuce cups, over toast, on a croissant, dip with crackers—however you like!
Notes
- TO STORE: Refrigerate leftovers for 3 to 4 days. Restir and season to taste prior to serving.
- Nutrition facts calculated as 1/3 of the salad only. It yields 3 medium servings when served with toast or a hearty amount of greens. On its own, depending upon how hungry you are, the yield may be closer to 2 servings.