Easy Dill Pickle Chicken Salad

This easy dill pickle chicken salad is so quick using pre cooked chicken, chopped veggies, fresh dill and a quick sauce everyone will love.

What You’ll Need

Equipment

• Large mixing bowl: Love this huge wooden one.
• Cutting board
• Cutting knives

Ingredients

• Chicken: To make this super easy, I use pre-cooked shredded chicken, or rotisserie chicken.
• Celery
• Red onion
• Dill pickles (+ 1 tbsp pickle juice)
• Fresh dill
• Light mayo
• Non-fat plain greek yogurt: This adds some protein and stretches the sauce a bit further.
• Honey
• Dijon mustard
• Salt & pepper

How To Make It

1. Prep the veggies: Wash and dry the celery and set aside. Cut off the ends and remove the outer layer of the onion.
2. Chop: Chop or shred the cooked chicken. Finely chop the celery, red onion, and pickles. Roughly chop the fresh dill.
3. Stir it all up: In a large mixing bowl, add chopped ingredients with the mayo, yogurt, pickle juice, honey, and mustard. Mix it up a season with salt and pepper to taste.

Tips

• Texture: I love very finely chopped celery and onion to get a little in every bite.
• Chill: I love this salad most cold, after it’s sat in the fridge for a least a couple hours.

To Serve

Enjoy on croissants, sandwiches, wraps, crackers, lettuce cups, whatever you love! Super easy to make it a meal or a snack.

To Store

Store extra dill pickle chicken salad in an airtight container in the fridge up to 4 days.

Try These Next!

• Apple pecan chicken salad
• Herby green goddess chicken salad
• Ultimate chicken salad
• Egg salad with bacon and cottage cheese

As always, be sure to leave a comment and review if you make this recipe! And don’t forget to tag me on IG. Always love hearing from you and love to see what you’re making! ✨

Dill Pickle Chicken Salad

5 from 4 votes

This easy dill pickle chicken salad is so quick using pre cooked chicken, chopped veggies, fresh dill and a quick sauce everyone will love.

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Course: Salad

Cuisine: American

Servings: 6

Calories: 161kcal

Ingredients

• 1 lb cooked chicken breast (16 oz) chopped or shredded
• 1 cup celery (100 g) finely chopped
• 1/2 small red onion (100 g) finely chopped
• 1 cup dill pickles (155 g) chopped
• 1 small handful fresh dill chopped
• 1/4 cup light mayo (60 g)
• 1/4 cup non fat plain greek yogurt (57 g)
• 1 tbsp pickle juice (15 g)
• 2 tsp honey (13 g)
• 1 tsp dijon mustard (5 g)
• salt and pepper to taste

Instructions

• Add all ingredients to a large mixing bowl and stir to combine. Season with salt and pepper to taste.

Notes

• If time allows, chill in the fridge 2-3 hours before serving.
• I finely chop the celery and onion to get a little in every bite.

Nutrition

Serving: 157g | Calories: 161kcal | Carbohydrates: 5.6g | Protein: 24.1g | Fat: 4.8g | Fiber: 0.8g

This post may contain affiliate links. See footer for privacy policy and terms of use.