Dill Pickle Chicken Salad Recipe with Crunchy Celery & Herbs

If you love dill pickles, this make-ahead lunch is for you. Creamy, crunchy Dill Pickle Chicken Salad combines shredded chicken with dill pickles, fresh dill, celery, and a tangy creamy dressing. It’s perfect on a croissant, wrap, sandwich, or served with crackers.

Chicken salad is a classic that’s easy to reinvent, and this dill-forward version turns leftover or rotisserie chicken into a bright, make-ahead meal. It layers three sources of dill — pickles, pickle juice, and fresh dill — balanced by creamy mayo and Greek yogurt, crisp celery, and a touch of red onion.

While a buttery croissant is my favorite vehicle for this salad because its slight sweetness offsets the tang, this recipe works equally well in wraps, on toast, in lettuce cups, or alongside crackers and pretzels.

What are the ingredients in this Dill Pickle Chicken Salad?

This salad is a great use for leftover chicken breasts or rotisserie chicken. If you keep dill pickles on hand, this one will become a favorite.

Here’s what goes in it and why:

• Boneless skinless chicken breasts – Use about 1 pound cooked (about 3 cups shredded) from leftovers, a rotisserie bird, or freshly cooked chicken.
• Celery – Adds crisp texture and crunch to balance the creaminess.
• Dill pickles – Use a flavorful dill pickle; both the chopped pickles and their juice contribute tang and brightness.
• Red onion – Finely diced for a sharp, savory bite that complements the dill.
• Fresh dill – Amplifies the pickle flavor with a fresh herb note.
• Mayonnaise – Provides rich creaminess; paired with yogurt to lighten the texture.
• Plain Greek yogurt – Adds creaminess and a slight tang while reducing the amount of mayo needed.
• Pickle juice – A few tablespoons from the jar deliver concentrated pickle flavor.
• Lemon juice – A squeeze brightens and ties the dressing together.
• Dijon mustard – A small amount adds depth and mild heat.
• Garlic powder, salt & fresh ground black pepper – Season to taste.

This is a simple toss-and-mix recipe. The only real prep is shredding or chopping the cooked chicken and dicing the veggies and pickles.

The recipe uses 1 pound boneless skinless chicken breasts, which yields about 3 cups cooked and shredded chicken. You can use leftover chicken, rotisserie chicken, or cook chicken specifically for this salad. If you need a quick method, an Instant Pot or poaching are easy ways to cook chicken for meal prep.

Cooking Chicken for Meal Prep

Use your preferred cooking method for meal prep chicken. Shredding by hand, with a mixer, or with forks all work. Chop the shredded chicken a bit for a finer texture that soaks up dressing.

After shredding, chop the chicken into small pieces to increase surface area for flavor absorption. Prepare the celery, pickles, onion, and dill, then combine everything in a large bowl with the mayo, Greek yogurt, pickle juice, lemon juice, dijon, and seasonings. Mix until well combined. The salad is great right away, but it develops deeper flavor after chilling for a few hours or overnight.

Croissants add a flaky, slightly sweet contrast that I love, but any bread, wrap, or lettuce cup will work. For a hot variation, try a chicken salad melt: toast bread, top with the salad and cheese, and warm briefly in an oven, toaster oven, or air fryer.

Can I use all mayo or Greek yogurt instead of using both?

Yes. The recipe uses a mix of mayo and Greek yogurt for balanced creaminess and tang, but you can use all mayo for a richer result or all Greek yogurt for a tangier, lighter salad. Adjust to your taste.

What kind of pickles are best for chicken salad with pickles?

I recommend dill pickles for this savory version. Sweet pickles would change the flavor profile and could work if you prefer a sweeter salad, but this recipe is designed for dill.

Can you make this chicken salad with relish?

Yes. Dill relish can be used as a substitute—use about 1/2 cup relish in place of two chopped pickles. Because relish can be salty, taste before adding extra salt.

How should you serve this Dill Pickle Chicken Salad?

This versatile salad works for lunch, dinner, or snack time. Serving ideas:

• On a croissant (my favorite)
• With crackers or pretzels for a portable snack
• In lettuce leaves for low-carb wraps
• On a wrap or tortilla with fresh greens
• Toast with cheese for a warm chicken salad melt

How do you meal prep chicken salad?

This recipe is designed for meal prep and often tastes better after a night in the fridge. Store in airtight containers and portion for several lunches.

1. Ingredient prep: Cook or shred chicken and dice veggies ahead of time so assembly is quick.
2. Prep for now & later: Make the full recipe, enjoy a serving now, and refrigerate the rest for up to 4 days.
3. Complete prep & portion: Divide into four meal containers for grab-and-go lunches.

Where do you get those meal prep containers?

Three-compartment glass meal prep containers work well to keep components separated until mealtime.

Freezing is not recommended. Ingredients like mayonnaise and celery can change texture when thawed.

Keep the salad in an airtight container in the refrigerator for up to 4 days.

Chicken salad is best served cold, but you can warm it as a melt by placing it on toast with cheese and heating briefly in an oven, toaster oven, or air fryer.

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Dill Pickle Chicken Salad

Recipe by Danielle

For dill pickle fans, this make-ahead lunch is an excellent option. The salad is creamy and crunchy, filled with pickles, fresh dill, celery, and chicken. Serve it on a wrap, croissant, bun, or with crackers.

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• Total Time10 minutes
• Yield4 servings

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Print Recipe

Ingredients

Scale

• 1 pound boneless skinless chicken breasts, cooked, shredded and chopped (about 3 cups)
• 3 stalks celery, diced
• 2 dill pickles, diced
• 1/2 small red onion, finely diced
• 1/4 cup chopped fresh dill
• 1/3 cup mayonnaise
• 1/3 cup plain Greek yogurt
• 2 tablespoons pickle juice
• 1 1/2 tablespoons lemon juice (about 1/2 lemon)
• 2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon each salt & fresh ground black pepper

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Instructions

1. Mix it up: In a large bowl combine the cooked chicken, diced celery, chopped dill pickles, red onion, fresh dill, mayonnaise, Greek yogurt, pickle juice, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Stir until everything is evenly coated.
2. Serve & store: Serve immediately if all ingredients were chilled. If the chicken was warm, chill the salad for a few hours before serving. Enjoy on croissants, bread, wraps, or with crackers. Store in an airtight container in the refrigerator for up to 4 days.

Equipment

Greener Chef XL Bamboo Cutting Board

3 Compartment Glass Meal Prep Containers

(affiliate link!)

Notes

Shredded chicken: Shred by hand, with a mixer, or cut finely after shredding for a uniform texture. A food processor can also be used on short pulses.

Mayo vs Greek Yogurt: Use the ratio you prefer. A mix gives creaminess without too much tang; all mayo or all yogurt both work depending on taste.

Nutrition information is an estimate and reflects the chicken salad only.

• Prep Time: 10 minutes
• Category: Lunches
• Method: No Heat
• Cuisine: American

Nutrition

• Serving Size: about 1 cup
• Calories: 280
• Fat: 19g
• Carbohydrates: 5g
• Protein: 25g