Dill Pickle Chicken Salad (with Greek Yogurt)

This creamy dill pickle chicken salad swaps mayo for Greek yogurt, giving you a lighter, protein-packed option that's ready in minutes. It's ideal for meal prepping and makes a fantastic quick lunch.

Over the years, I've tried countless chicken salad variations—from rotisserie versions to ones made with cottage cheese and even buffalo versions—but this dill pickle chicken salad might've stolen the top spot. If you're into pickles, this recipe's going to be your new go-to.

Why I Love This Dill Pickle Chicken Salad

Creamy without mayo: Greek yogurt delivers that rich, creamy texture you want while keeping things lighter, much like my Greek yogurt chicken salad.
Quick to make: Just one bowl and about 10 minutes—that's all you need.
Perfect for meal prep: It keeps beautifully in the fridge and honestly tastes better the next day.
Loads of serving options: Pile it onto almond flour crackers for a quick snack, top your greens like in my spinach salad, or make a sandwich on sourdough for lunch.

Ingredients Needed

shredded chicken – Rotisserie chicken is super convenient, though you can also use my slow cooker version if you prefer making it from scratch.
dill pickles – The main ingredient here. Pick one you'd actually enjoy eating straight from the jar—some lean garlicky, others more vinegary, and that character will show up in your finished salad.
Greek yogurt – Replaces mayo and keeps everything rich and creamy. Full-fat works best since it's thicker and won't make things soggy, helping the whole thing stay together nicely.
pickle juice – Really important. This ingredient ties all the flavors together and gives you that signature dill pickle punch throughout the dressing.

How to Make Dill Pickle Chicken Salad

Step 1: Combine the Greek yogurt, pickle juice, Dijon, dill, and seasonings in a bowl. Whisk until you've got a smooth, creamy mixture.

Step 2: Mix in your shredded chicken, chopped pickles, and red onion. Stir everything together until coated and combined. Taste it, adjust seasonings if needed, then serve or refrigerate.

Tips for the Best Chicken Salad

Shred your chicken finely: Smaller shreds soak up that creamy, tangy dressing far better than chunky pieces.
Keep your cuts small: Finely diced pickles and onion ensure you get a little of everything in each spoonful instead of overwhelming bites.
Fix the texture if needed: If your chicken turned out dry, a splash more Greek yogurt will loosen it up and make it silkier.
Give it time to chill: It's delicious right away, but 30–60 minutes in the fridge lets all those flavors really come together.

How to Store

This one actually gets better as it sits—the flavors have time to blend together more completely the next day.

Refrigerator: Keep it in an airtight container in the fridge for up to 4 days.
Before serving: Give it a stir and taste it again. If it's gotten thicker, loosen it up with a bit of pickle juice or another dollop of yogurt.

Frequently Asked Questions

How do I keep chicken salad with dill pickles from getting watery?

Two things matter most: your yogurt choice and your pickles. Reach for a thick, creamy Greek yogurt rather than a thin one, and if your pickles are particularly juicy, pat them dry before mixing. The salad will loosen slightly over time—that's normal—just give it a quick stir before eating.

More Chicken Salad Recipes to Try

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Combine the yogurt, pickle juice, fresh dill, Dijon, onion powder, garlic powder, pepper and salt in a medium bowl. Whisk until smooth and combined.

½ cup plain Greek yogurt, 3 Tablespoons pickle juice, ½ Tablespoon Dijon mustard, 2 Tablespoon fresh dill, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon fine sea salt
Stir in the chicken, dill pickles and red onion.
Mix until everything is coated and blended together. If it looks a bit dry, add more Greek yogurt a spoonful at a time until you reach the consistency you like. Taste and tweak the seasonings as needed.
Serve right away or chill for 30–65 minutes to allow the flavors to marry. Eat it as-is, in a sandwich or wrap, or served over greens for a filling high-protein lunch.

Tweak the consistency: If the salad thickens up in the fridge, just stir in a splash of pickle juice or a spoonful of yogurt to get it back to the right texture.
Chill it first: While it's good immediately, letting it sit 30–60 minutes in the fridge really lets those flavors come together beautifully.
Pickle choice counts: Go for crisp, tangy dill pickles to get the best results. Sweet pickles will throw off the whole flavor profile.
Storage: Put leftover salad in an airtight container and keep it in the fridge for up to 4 days. Stir well before serving.