Tangy, crunchy, creamy, and loaded with dill, this Dill Pickle Chicken Salad is a bold and refreshing twist on the lunchtime classic. Made with chopped cooked chicken, dill pickles, red onion, Greek yogurt, and just enough mayo to keep things silky, it’s perfect for stacking on sourdough or stuffing into a soft bun. It’s picnic-ready, meal prep–friendly, and full of flavour.

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Table of Contents

• Ingredients
• How to make chicken salad with dill pickles
• Tips for success
• FAQ

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Ingredients

• 3 cups cooked chicken, chopped
• 2 dill pickles, roughly chopped
• 2 tablespoons dill pickle brine
• ¼ cup red onion, finely diced
• 2 tablespoons fresh dill, finely minced
• 1 tablespoon Dijon mustard
• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• Salt and pepper, to taste
• 8 slices sourdough or 4 sandwich buns

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How to make chicken salad with dill pickles

1. In a large bowl, combine the chopped chicken, chopped pickles, pickle brine, red onion, dill, Dijon mustard, Greek yogurt, and mayonnaise.
2. Stir everything together until well combined. Season with salt and pepper to taste.
3. Toast the sourdough slices or sandwich buns, if desired.
4. Spoon the chicken salad onto bread or buns and serve.

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Tips for success

• Use leftover roast chicken or store-bought rotisserie chicken for quick prep.
• For extra crunch, add celery or sliced radishes.
• Let the salad chill for 20–30 minutes before serving to allow the flavours to meld.

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FAQ

Can I make this ahead of time?
Yes. Store in an airtight container in the fridge for up to 3 days. Stir before serving.

Can I use all mayo instead of Greek yogurt?
Absolutely. Swap the Greek yogurt for more mayo if you prefer a richer texture.

What else can I serve it with besides bread?
Try it in lettuce cups, on crackers, or scooped onto a bed of greens for a low-carb option.