Description
This Dill Pickle Chicken Salad is creamy, tangy, and full of crunch. Made with Greek yogurt, juicy chicken, and zesty pickles, it’s a light, refreshing twist on classic chicken salad that’s perfect for lunch or picnics.
Ingredients
Units
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- 2 cups cooked boneless skinless chicken breasts, shredded or diced
- 2/3 cup plain Greek yogurt (nonfat)
- 2/3 cup chopped dill pickles
- 2 medium celery stalks, diced (about 1 cup)
- 1/4 cup finely chopped red onion
- 2 tablespoons pickle brine
- 2 teaspoons honey
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon dried dill
- 1/4 teaspoon ground black pepper (plus more to taste)
- 2 tablespoons chopped fresh parsley or chives
Instructions
- In a large bowl, whisk together Greek yogurt, pickle brine, honey, kosher salt, dried dill, and black pepper until smooth.
- Add the shredded or diced chicken, chopped pickles, celery, and red onion to the bowl.
- Mix until all ingredients are evenly coated.
- Fold in chopped parsley or chives and adjust seasoning with more salt or pepper if needed.
- Refrigerate for at least 15 minutes before serving to let the flavors meld.
- Serve in lettuce wraps, on bread or croissants, or with crackers.
Notes
- Use cold, cooked chicken for best texture.
- Adjust pickle brine and honey to balance tanginess and sweetness.
- For a creamier version, mix in a tablespoon of light mayo.
- Tastes even better the next day after chilling.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg