Dill Pickle Chicken Salad – Fit Foodie Finds


Our dill pickle chicken salad features that amazingly tangy dill pickle flavor we all love thanks to slices of baby dills as well as fresh dill and pickle juice. It doesn’t get any better than this chicken salad 😋

Serve on its own, on toast, in a wrap, or on top of field greens for the perfect summer meal.

Chicken and pickle salad garnished with dill in a serving dish.

We’ve dubbed this the year of the pickle! And can’t get enough of that tangy pickle flavor — you may have noticed 😏 It all started with our dill pickle dip, then came our air fryer pickles and spicy pickle margaritas, and now — this dill pickle chicken salad. It’s tangy, crunchy and perfectly creamy. When I say it’s the only chicken salad recipe our team is making these days, I’m not exaggerating at all.

Dill Pickle Chicken Salad Ingredients

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

  • Shredded chicken: we used rotisserie chicken to make things easy peasy. Feel free to use 1.5 lbs. of any shredded chicken of your choice.
  • Baby dill pickles: 2 whopping cups of sliced baby dills means you’ll get a crunchy bite of pickle in every bite.
  • Crunchy veggies: dice up white onion and celery stalks for the ultimate crunch companion to the sliced baby dills in this chicken salad.
  • Fresh dill: a big ol’ handful of fresh chopped dill, yahs please 😏
  • Creamy sauce: our dill pickle chicken salad sauce is creamy and tangy. We’re using primarily Greek yogurt and some mayo tossed together with chopped fresh dill, dill pickle juice, lemon juice, garlic powder and salt.
Various ingredients prepared for cooking, including chopped vegetables, shredded chicken, and condiments.

Choosing Shredded Chicken

Every good chicken salad begins with shredded chicken. Feel free to make your own or buy store-bought or use rotisserie chicken (what we did when testing this recipe!).

If you’d like to make your own shredded chicken, we have a handful of tutorials to help you out:

#1 Pro Tip: If you make your own shredded chicken, make sure to chill the chicken before mixing it with the rest of the ingredients.

Ingredients for a recipe including shredded chicken, chopped onions, sliced pickles, and diced celery in a bowl with tongs.

How to Serve Dill Pickle Chicken Salad

  • On a bun: serve this chicken salad on your favorite bun with a piece of bib lettuce and any other toppings your heart desires.
  • In a lettuce wrap: make this a low-carb meal and serve it in a lettuce wrap.
  • On toast: have it for breakfast and serve it on top of a piece of toast with an egg.
  • On top of field greens: pair this chicken salad atop greens of your choice for the ultimate dill pickle chicken salad.
A bowl of dill pickle chicken salad with sliced pickles and fresh dill, accompanied by serving utensils.


Transfer leftover dill pickle chicken salad into an airtight container. Make lunchtime tomorrow even easier by storing this chicken salad in individual serving jars like our fave W&P jars below. Store in the fridge for up to 3-5 days. Add additional fresh chopped dill when you serve to freshen up the leftovers.

White jars stacked.

Chicken salad with pickles and dill on toasted bread.
Bowl of tuna salad with pickles and herbs.

Dill Pickle Chicken Salad Recipe

This dill pickle chicken salad recipe is our new favorite way to make chicken salad. You’ll get the tangy pickle flavor you love thanks to chopped baby dills, fresh chopped dill and dill pickle juice. Yum!

Fat 15

Carbs 4

Protein 32


  • In a large bowl, combine the chicken dill pickles, onion, celery, and fresh dill. Set aside.

  • In a separate bowl, mix the Greek yogurt, mayonnaise, dill, pickle juice, lemon juice, garlic powder, and salt.

  • Add the sauce to the chicken mixture and mix until well combined.

  • Serve on its own, on toast, in a wrap, and enjoy.

Tips & Notes

  • We used rotisserie chicken, so the amount of chicken may vary depending on the size of the chicken.
  • Feel free to prepare the chicken in the oven, Instant Pot, air fryer, or stovetop.
  • We used baby dills, but you can use larger pickles, too. Large pickles may need to be sliced into half moons rather than rounds.
  • Be sure to use dill pickles, not butter pickles.

Nutrition facts

Calories: 287kcal Carbohydrates: 4g Protein: 32g Fat: 15g Fiber: 1g Sugar: 2g

Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.


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