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Dill Pickle Chicken Salad

A crunchy and creamy salad featuring rotisserie chicken and dill pickles, perfect for quick lunches or meal prep.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Cooked chicken, chopped or shredded Rotisserie chicken makes this extra easy.
  • 3/4 cup Dill pickles, finely chopped Spears are great for easy dicing.
  • 1 to 2 tablespoons Pickle juice Brightens the salad.
  • 1/2 cup Celery, diced small Adds crunch.
  • 1/3 cup Red onion, finely minced To avoid overpowering the salad.
  • 1 tablespoon Fresh dill, chopped Dried dill can be used, use 1 teaspoon.
  • 1/2 cup Mayonnaise Use your favorite brand.
  • 1/4 cup Plain Greek yogurt Optional for extra protein and lighter texture.
  • 1 teaspoon Dijon mustard Adds a bit of zip.
  • to taste Black pepper Go light on salt since pickles are salty.
  • to taste Salt Add only if needed.

Method
 

Preparation
  1. In a mixing bowl, whisk together mayo, yogurt, pickle juice, Dijon, dill, and pepper until smooth.
  2. Fold in the chopped chicken, pickles, celery, and onion.
  3. Taste and adjust the seasoning, adding more pickle juice for tang if desired.
  4. For a thinner dressing, add a tablespoon of water.
  5. Chill for at least 30 minutes before serving.

Notes

For the best flavor, serve chilled and make the salad the night before if possible. Store in an airtight container for 3 to 4 days. Stir before serving and add a splash of water or yogurt if it thickens.