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Ahhh, chicken salad…how I love thee! And now, I’ve really done it. This is my deli-style chicken salad with a special twist: dill pickles. Not just a few diced in for crunch…real, briny, dill-forward flavor running through every bite, plus a splash of the brine itself for good measure. Scoop it up with potato chips or celery, and thank me later.
This one comes straight from Hungry Lady Salads, Episode 69! If you’re a fellow chicken salad devotee (or pickle lover, or both), this recipe is for you.
Ingredients
Cooked chicken breasts– The base of the salad- use cold chicken for the best shred (see note below on cooling).
Red onion, minced– Adds sharp, mild bite and a pop of color.
Kosher salt– Season gradually- the pickles and brine already bring salt to the mix.
Fresh cracked black pepper– Adds a little warmth and depth.
Mayonnaise– The creamy base that holds everything together.
Plain yogurt– Lightens the salad while keeping it creamy; use more if it’s Greek-style, since it’s thicker.
Chopped pickles– The star of the show…briny, crunchy, and full of dill flavor.
Pickle brine– Boosts the tangy pickle flavor throughout the salad, not just in bites with pickle chunks.
Fresh dill, chopped– Reinforces that classic dill-pickle flavor with fresh, herbaceous brightness.
Chopped parsley (optional)– Adds fresh color and a subtle herbal note; totally optional if you don’t have it on hand.
How to Make my Dill Pickle Chicken Salad
Shred the chicken: Tear the chicken breasts once or twice and place in the stand mixer bowl. Shred using the paddle attachment until finely shredded, then transfer to a large bowl. (Use cold chicken for best results… cool hot or freshly cooked chicken first.)
Combine ingredients: To the bowl with the chicken, add the minced red onion, plain yogurt, mayonnaise, chopped pickles, pickle brine, fresh dill, and chopped parsley if using. Season to taste with kosher salt and fresh cracked black pepper.
Mix: Toss everything together until completely mixed.
Chill and serve: Refrigerate until ready to serve. Keeps for up to 5-6 days in the fridge.
Commonly Asked Questions:
Yes! Just let it cool completely before shredding for the best texture — cold chicken shreds more finely in the stand mixer.
Not at all. You can shred it by hand with two forks, or pulse it in a food processor if you prefer — just be careful not to over-process it into a paste.
I favor Grillo’s pickles, but any dill pickle spear or dill pickle you like will work great here.
Yes…Greek yogurt is thicker, so you may want to use a bit more of it to get the same creamy consistency.
Dill Pickle Chicken Salad
Equipment
- 1 Stand Mixer
Ingredients
- 2 cooked chicken breasts
- 1/2 small red onion, minced, minced
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1/3 cup mayo
- 1/3 cup plain yogurt , use more if Greek-style)
- 1 cup chopped pickles , about 4 Grillo's pickle spears)
- 2 tbsp pickle brine
- 2 tbsp fresh dill, chopped
- 2 tbsp chopped parsley (optional)
Instructions
- Tear the chicken breasts once or twice and place in the stand mixer bowl. Shred using the paddle attachment until finely shredded, then transfer to a large bowl. (Use cold chicken for best results — cool hot or freshly cooked chicken first.)
- To the bowl with the chicken, add the minced red onion, plain yogurt, mayonnaise, chopped pickles, pickle brine, fresh dill, and chopped parsley if using. Season to taste with kosher salt and fresh cracked black pepper.
- Toss everything together until completely mixed.
- Refrigerate until ready to serve. Keeps for up to 5-6 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
