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Dill Pickle Chicken Salad Recipe

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4.2 from 26 reviews

This Dill Pickle Chicken Salad is a tangy and creamy twist on the classic chicken salad, featuring shredded cooked chicken, diced pickles, and a zesty combination of pickle brine, sweet relish, and Greek yogurt. Perfect for sandwiches, wraps, or served on a bed of greens, this easy-to-make salad offers a flavorful, protein-packed meal with a refreshing crunch from celery and red onion.

Ingredients

Chicken Salad Ingredients

  • 3 large cooked chicken breasts
  • 1 cup diced pickles
  • 2 tbsp pickle brine
  • 1/2 cup sweet relish
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 1 cup 5% plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder

Instructions

  1. Shred the Chicken: To finely shred the cooked chicken breasts, place them in a food processor and pulse for about 10 seconds until shredded but not pureed. Alternatively, shred the chicken by hand with two forks for a chunkier texture.
  2. Combine Ingredients: In a large mixing bowl, add the shredded chicken, diced pickles, pickle brine, sweet relish, diced celery, diced red onion, Greek yogurt, mayonnaise, salt, pepper, and garlic powder. Stir thoroughly until all ingredients are evenly combined and the salad has a creamy consistency.
  3. Serve: Enjoy your dill pickle chicken salad immediately or refrigerate for at least 30 minutes to let flavors meld. Serve it on sandwich bread, inside a wrap, alongside chips, or atop a fresh salad for a delicious meal.

Notes

  • For best texture, shred chicken shortly after cooking or use pre-cooked chicken breasts.
  • Adjust salt and pepper to taste depending on the saltiness of your pickles and relish.
  • Use Greek yogurt with 5% fat for creaminess; substitute with low-fat or regular yogurt as preferred.
  • Can be stored covered in the refrigerator for up to 3 days.
  • Optional: Add chopped fresh dill or parsley for extra herbaceous flavor.