This Dill Pickle Chicken Salad is a quick and flavorful meal that comes together in just 20 minutes and packs a punch of fresh dill and tangy pickle flavor. It’s creamy, crunchy, and full of zesty brightness in every bite — perfect for meal prep, sandwiches, or a light, refreshing salad that’s anything but boring.

Pickle lovers, this one’s for you! If you’re obsessed with all things dill, this Dill Pickle Chicken Salad is about to become your new favorite. It comes together in just 20 minutes, making it perfect for quick meal prep lunches or easy weeknight dinners when you want something fresh but still filling.

The creamy dressing, crunchy pickles, and plenty of fresh dill give it that tangy, crave-worthy flavor that hits every time. And if you loved my Green Goddess Tuna Salad, this one definitely deserves a spot in your weekly rotation.

I love serving this chicken salad on toasted sourdough for a hearty satisfying bite or tucked into crisp lettuce wraps when I’m craving something lighter. It also pairs perfectly with sliced bell peppers, cucumbers, or a handful of crackers for the ultimate snack plate situation.

Whether you’re packing it up for lunch or keeping a batch in the fridge for easy grab-and-go meals, this recipe is one of those simple, flavor-packed staples you’ll keep coming back to. And if you can’t get enough pickle flavor, don’t skip my Fried Pickle Dip — it’s the perfect pairing.

How To Make

Make the dressing by combining Greek yogurt, mayo, Dijon, lemon juice, garlic powder, salt, and pepper.

Stir in chicken, celery, onion, and fresh dill until evenly coated.

Taste and adjust seasonings—add more dill, lemon, salt, or pepper as desired. Chill for at least 30 minutes before serving for best flavor.

Tips and Tricks

• Use rotisserie chicken for ease – It saves time and adds extra flavor thanks to the seasoning and juiciness of pre-cooked chicken. Just remove the skin and shred or dice it before mixing.
• Let it chill before serving – Giving the salad at least 30 minutes in the fridge helps the flavors meld together and enhances that tangy dill pickle bite.
• Adjust the texture and tang – If you like a creamier chicken salad, add an extra tablespoon of Greek yogurt or mayo. For more zip, splash in a little extra pickle juice or lemon juice.
• Finely chop your mix-ins – Dicing the pickles, celery, and green onions small ensures every bite has a balanced crunch and even flavor.
• Serve it your way – Enjoy it as a sandwich filling, in lettuce wraps, or over a bed of greens for a light, refreshing meal that works for meal prep or quick lunches.

How to Store and Save

Store your chicken salad in an airtight container in the refrigerator for up to 3–4 days. Since it’s made with Greek yogurt and mayonnaise, it should stay fresh and creamy — just give it a good stir before serving as the dressing may separate slightly over time.

If you’re meal prepping, portion it into individual containers for easy grab-and-go lunches. Keep any bread, lettuce wraps, or crackers separate until right before eating to prevent sogginess. This recipe doesn’t freeze well (the yogurt and mayo can separate when thawed), so it’s best enjoyed fresh throughout the week.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link

If you make this Dill Pickle Chicken Salad, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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20 Minute Dill Pickle Chicken Salad

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Hannah Kling

This Dill Pickle Chicken Salad is a creamy, tangy, and refreshing meal that comes together in just 20 minutes.

Prep Time 20 minutes minutes

Chill Time (Optional) 30 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients  

1x2x3x

• 3 cups cooked chicken breast (shredded or diced, rotisserie works great)
• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp pickle juice
• 2-3 tbsp fresh dill (finely chopped)
• 2 celery stalks (finely diced)
• 2 green onions (thinly sliced)
• 1 tbsp Dijon mustard
• 3 dill pickles finely chopped (about 1 cup)
• 1-2 tsp lemon juice (to taste (roughly juice from half a lemon))
• 1 tsp garlic powder
• Salt + pepper (to taste)

Instructions

• In a large bowl, combine Greek yogurt, mayo, Dijon, lemon juice, garlic powder, salt, and pepper. Mix well to make the dressing.
• Stir in chicken, celery, onion, and fresh dill until evenly coated.
• Taste and adjust seasonings—add more dill, lemon, salt, or pepper as desired.
• Chill for at least 30 minutes before serving for best flavor.

Notes

Use what you have on hand: Rotisserie chicken works great here — it’s quick, flavorful, and saves time. Just shred and toss with the dressing. You can also use leftover grilled or baked chicken for extra protein and texture.

Adjust the tang to your taste: Start with less pickle juice and add more as you go — some brands are stronger than others! A squeeze of lemon juice can also brighten things up if you like it extra zesty.

Keep it fresh and crunchy: Wait to stir in the celery and green onions until right before serving to keep everything crisp. It also tastes even better after chilling for an hour so the flavors can meld together.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!