This Dill Pickle Chicken Salad is loaded with chopped dill pickles, ranch seasoning and is the perfect easy warm weather meal!
Pickle lovers, this recipe is for YOU! Crunchy, loaded with texture and flavor and crazy easy to throw together….this dill pickle chicken salad is the best.
Why You’ll Love This Recipe:
This is the ultimate EASY recipe for lunches, dinner or even meal prep for the week!
Aside from getting rotisserie chicken, you most likely already have everything you need in your pantry/fridge which in this economy…is a blessing, ha!
I also love how easy it is to throw together. It’s a lot of chopping but then you truly throw everything into a bowl, mix and then taste and adjust to season to your liking.
But don’t worry, I’ll give you the exact measurements I used!
This is also an amazing meal prep recipe – and to be honest, I always think something like chicken salad tastes better as it has time to meld together in the fridge.
So let’s get into exactly the ingredients you will need to make this stunner of a dish!
Ingredients You Need:
Rotisserie Chicken – you can always use canned chicken, pre-baked chicken that you might have on hand but I love the flavor of rotisserie chicken. Especially Costco’s!
Dill Pickles – I personally love the flavor of FRESH ones that you find in the refrigerated section. Grillo’s is a great brand but I also love the Aldi or Lidl brand as well.
Mayonnaise – a staple in a great chicken salad.
Greek Yogurt – use full fat here, I think it adds a great tang!
Ranch Seasoning – I use the Trader Joe’s brand but Hidden Valley should work too.
Red onion – needed for a little added texture/crunch
Salt – need it to season a little extra!
Ingredient Substitutions:
To keep the freshness in this recipe, please use refrigerated pickles and not the shelf-stable kind!
You can definitely use white onion instead of red onion. Or even green onion!
If you’re looking to make it a little lighter, you can use 2% greek yogurt.
And like I said above, you can use whatever cooked chicken you might have on hand, I prefer the texture of chopped chicken (not shredded) so I love chopping up some rotisserie chicken.
How To Make Dill Pickle Chicken Salad in 3 Simple Steps:
- Chop the chicken into large bite size pieces and add to a bowl. Add salt to the chicken and mix. Dice the red onion and add to the bowl. Roughly chop the pickles and then add them to the same bowl.
- To the bowl, add the mayonnaise, greek yogurt, salt, ranch seasoning and some of the pickle juice.
- Stir together, taste and adjust seasoning as needed. Top with additional chopped pickles. Feel free to refrigerate for 30 minutes or just eat right away!
How to Serve Chicken Salad:
Feel free to serve on toasted bread or just eat with chips!
Tortilla chips work but I especially love dill pickle kettle chips – I think the crunch adds SO much.
Storing Leftovers:
Be sure to store leftovers of this chicken salad in the fridge in a sealed tupperware container for up to 3 days.
Did you enjoy this recipe? Here are a few others you might like:
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Dill Pickle Chicken Salad
Ingredients
- 2.5 cups chopped chicken (I use a rotisserie chicken)
- 4 large pickle spears (refrigerated, see notes - roughly about 1 cup)
- 1/3 cup finely diced red onion
- 2.5 tbsp mayonnaise (I like Duke's brand)
- 1 tbsp full fat plain greek yogurt
- 1 and 1/2 tsp ranch seasoning
- 2 tbsp pickle juice (from the pickle jar)
- kosher salt to taste
- extra chopped pickles to top
Instructions
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Chop the chicken into medium bite size pieces. Add a good pinch (1/2 tsp) of kosher salt and mix.
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Finely dice the red onion. Chop the pickles into medium size chunks. Add to the bowl of chicken.
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To the same bowl, add in the mayonnaise, greek yogurt, ranch seasoning and pickle juice. Mix together well.
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Taste and adjust seasoning if needed - add more salt, ranch seasoning, more pickles, more pickle juice etc.
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If you have time, pop it in the fridge for 30 minutes for the flavors to meld or you can just eat it immediately.
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Serve on toasted bread or eat with dill pickle kettle chips!
Recipe Notes
*notes on the pickle spears - please get the fresh, refrigerated kind for this recipe! I prefer Grillo's or the Aldi/Lidl brand.