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Easy Dill Pickle Chicken Salad

A refreshing twist on the classic chicken salad, perfect for summer picnics, quick lunches, or elegant brunches. This dish combines zesty pickle brine and vibrant dill for a flavorful experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Chicken (cooked and shredded) You can also use canned chicken for convenience.
  • 1/2 cup Celery (diced)
  • 1 1/2 tbsp Dill (fresh, chopped) Dried dill can be used as a substitute.
  • 1/2 tsp Garlic powder
  • 3 tbsp Red onion (finely chopped)
  • 1 1/2 tbsp Pickle brine
  • 2 tsp Dijon mustard
  • 1/2 tsp Lemon juice (fresh)
  • 2 tbsp Mayonnaise
  • 1 cup Pickles (diced)
  • 1/2 tsp Black pepper
  • 1/8 tsp Paprika (smoked)
  • 1/4 tsp Salt
  • 1/3 cup Greek yogurt

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, diced celery, chopped dill, garlic powder, and red onion.
  2. In another bowl, whisk together the pickle brine, Dijon mustard, lemon juice, mayonnaise, Greek yogurt, black pepper, paprika, and salt until smooth.
  3. Pour the dressing over the chicken mixture and stir until it’s well combined.
  4. Gently fold in the diced pickles to integrate those tangy flavors.
  5. Serve immediately or refrigerate for later to let those flavors meld.

Notes

This chicken salad can be served in a wrap, on a bed of mixed greens, or in crescent rolls. It can be stored in an airtight container in the refrigerator for up to 3 days. Consider using rotisserie chicken for extra flavor, and allow the salad to chill for an hour before serving for enhanced taste.