Why You’ll Love This Recipe
I love this recipe because it’s packed with bright, tangy flavors that make every bite exciting. The crunchy pickles add great texture, while the creamy dressing balances the bold vinegar flavor perfectly. I also appreciate how easy it is to prepare ahead of time, making it an excellent option for meal prep, quick lunches, or light dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups cooked chicken breast, shredded or diced
- 1 cup dill pickles, finely chopped
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon dill pickle juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt and vinegar seasoning
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh dill
- 2 green onions, thinly sliced (optional)
Directions
- I place the cooked chicken in a large mixing bowl.
- I add the chopped dill pickles, fresh dill, and green onions if I’m using them.
- In a separate bowl, I whisk together the mayonnaise, Greek yogurt, pickle juice, apple cider vinegar, salt and vinegar seasoning, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
- I pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
- I taste the salad and adjust the seasoning with additional salt and vinegar seasoning or black pepper if needed.
- I cover the bowl and refrigerate the chicken salad for at least 30 minutes so the flavors can blend together.
- I serve it chilled on croissants, sandwich bread, wraps, crackers, or over a bed of fresh greens.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
Variations
- I use shredded rotisserie chicken for an even quicker meal.
- I add diced celery for extra crunch and freshness.
- I mix in chopped crispy bacon for a smoky, savory flavor.
- I stir in shredded cheddar cheese for a creamy, cheesy twist.
- I add sliced jalapeños or a dash of hot sauce when I want a spicy version.
Storage/Reheating
I store the chicken salad in an airtight container in the refrigerator for up to 4 days. I give it a quick stir before serving because some of the dressing may settle during storage. Since this is a cold salad, I do not reheat it. I keep it chilled until I’m ready to enjoy it for the freshest flavor and texture.
FAQs
Can I use rotisserie chicken?
Yes. I often use rotisserie chicken because it saves time and adds plenty of flavor to the salad.
Can I make this recipe ahead of time?
Yes. I actually prefer making it a few hours in advance because the flavors become even better after chilling.
What can I serve with this chicken salad?
I enjoy serving it on toasted bread, croissants, wraps, lettuce cups, crackers, or alongside fresh vegetables and potato chips.
Can I make this recipe lighter?
Yes. I replace some or all of the mayonnaise with additional Greek yogurt for a lighter, protein-rich version that still tastes creamy.
Can I freeze chicken salad?
I do not recommend freezing this recipe because the mayonnaise-based dressing can separate after thawing, which affects the texture.
Conclusion
I enjoy making this Dill Pickle Salt and Vinegar Chicken Salad because it offers a bold and refreshing take on a classic favorite. The combination of juicy chicken, crunchy pickles, creamy dressing, and tangy seasoning creates a flavorful meal that’s easy to prepare and perfect for any occasion. Whether I’m making it for meal prep, picnics, or a quick weekday lunch, it’s always a recipe I’m happy to come back to.
PrintDill Pickle Salt and Vinegar Chicken Salad
This Dill Pickle Salt and Vinegar Chicken Salad is a bold, tangy twist on a classic favorite, combining tender chicken, crunchy dill pickles, and a creamy, zesty dressing. It’s perfect for sandwiches, wraps, lettuce cups, or enjoying on its own as a refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 3 cups cooked chicken breast, shredded or diced
- 1 cup dill pickles, finely chopped
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon dill pickle juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt and vinegar seasoning
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh dill
- 2 green onions, thinly sliced (optional)
Instructions
- Place the cooked chicken in a large mixing bowl.
- Add the chopped dill pickles, fresh dill, and green onions if using.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, dill pickle juice, apple cider vinegar, salt and vinegar seasoning, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
- Pour the dressing over the chicken mixture and gently stir until evenly coated.
- Taste and adjust the seasoning with additional salt and vinegar seasoning or black pepper if needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve chilled on croissants, sandwich bread, wraps, crackers, or over fresh greens.
Notes
- Use shredded rotisserie chicken for an even quicker meal.
- Add diced celery for extra crunch and freshness.
- Mix in chopped crispy bacon or shredded cheddar cheese for additional flavor.
- Add sliced jalapeños or a dash of hot sauce for a spicy variation.
- Store in an airtight container in the refrigerator for up to 4 days and stir before serving.
- Do not freeze, as the mayonnaise-based dressing may separate after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 95 mg
