Easy Smoked Chicken Dill Pickle Salad
Dill pickle lovers, gather up! If you are looking for a simple recipe that’s big on flavor and high protein, I have just that. This Dill Pickle Chicken Salad has it all. Juicy, tender chicken and a creamy dressing that will keep you full throughout the day.
Perfect for meal prep, lunches, or snack boards. Plus, it’s super versatile: pile it into wraps, lettuce cups, or toast.
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How is this recipe different?
- We used smoked chicken breast.
- We used Greek yogurt
- We added celery salt
Key Ingredients and Substitutions
Smoked, tender, chopped chicken breasts – use leftover cooked chicken or even store-bought rotisserie chicken. If you don’t have smoked chicken, grilled or roasted chicken works too, but you’ll miss out on the smoky flavor. Add a pinch of smoked paprika to the dressing to make up for it.
Chopped dill pickles – use your favorites, classic, garlic, spicy, half-sours, or even sweet relish. Pickled green beans, cornichons, or bread-and-butter pickles (for a sweeter touch). Chop them fine for a more even bite, or leave them chunky for extra crunch.
Plain Greek Yogurt – boosts the protein and gives the dressing a tangy edge. It lightens the mayo while keeping the texture rich. Use full-fat yogurt or whipped cottage cheese for the best flavor and texture.
Other ingredients used: dill pickle juice (taste it before adding, as it can vary in saltiness and intensity); red onion (sub shallots, chives, green onions or onion powder); fresh dill; mayonnaise (start with less and add more to reach your desired creaminess); dijon mustard (a little goes a long way, start with less) and capers.
Spices – smoked paprika, salt, black pepper, and celery salt. You can also use ranch seasoning or garlic powder.
Equipment you will need
- Large mixing bowl
- Small bowl or jar
- Sharp knife
- Cutting board
- Spoon or spatula
- Measuring spoons
Top Tips
Chop or shred the chicken while still warm. It’s easier to pull apart when it’s still slightly warm, and it gives the salad a better texture.
Taste the brine first – some pickles are saltier or tangier than others. Start with 1 tbsp and add more as needed.
Let it chill (if you can) – 30 minutes in the fridge gives the flavors time to meld, but no shame in diving right in.
Balance the creamy-to-chunky ratio – adjust mayo/yogurt amounts based on how saucy you want it. Too dry? Add more brine or dressing.
How to make it
- Shred your smoked chicken. Chop the pickles, fresh dill, and red onion.
- In a small bowl or jar, whisk together the dressing ingredients: Greek yogurt, mayo, mustard, pickle juice, and aromatics
- In a large bowl, mix together the cut up chicken, chopped pickles, red onion, fresh dill, and capers.
- Pour the creamy dressing over the salad and toss until everything is well coated. Season with freshly cracked black pepper to taste.
- Let the salad sit in the fridge for about 30 minutes.
Best ways to enjoy Dill Pickle Chicken Salad
- Make it into lettuce wraps
- Spoon it onto a toast
- Tuck it into a croissant or pretzel bun
- Serve it with crackers, cucumber slices, or potato chips
- Wrap it in a tortilla or lavash
- Scopp it over a baked potato or roasted sweet potato
- Add it to a salad bowl
- Make mini sliders
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Storage instructions, reheating
Fridge: Store leftovers in an airtight container in the refrigerator for 3–4 days. Give them a quick stir before serving.
Meal prep tip: If you plan to serve it in different ways (like in wraps or with crackers), portion it into smaller containers so it’s grab-and-go ready.
Avoid freezing: The dressing doesn’t hold up well in the freezer—it tends to separate and lose that creamy texture.
Easy Smoked Chicken Dill Pickle Salad
Equipment
- large mixing bowl
- small mixing bowl
- sharp knife
- cutting board
- measuring spoons
- spatula
Ingredients
For the Salad
- 2 cups chicken shredded, chopped
- ½ cup dill pickles chopped
- ¼ cup red onion thinly sliced
- 2 tbsp dill
- ¼ tsp black pepper
- 3 tbsp capers
For the Creamy Pickle Dressing
- ¼ cup Greek Yogurt
- 2 tbsp mayonnaise
- 2 tbsp pickle brine
- 1 tsp Dijon mustard
- ¼ tsp smoked paprika
- ⅛ tsp celery salt
Instructions
- Shred your smoked chicken (2–3 cups). Chop the pickles, fresh dill, and red onion.
- In a small bowl or jar, whisk together the ingredients for the creamy dressing.
- In a large bowl, combine the shredded chicken, chopped pickles, red onion, fresh dill, and capers.
- Pour the creamy dressing over the salad and toss until everything is evenly coated. Season with freshly cracked black pepper to taste.
- Let the salad sit in the fridge for about 30 minutes to meld the flavors. But if you're hungry now, go for it.
Notes
Nutrition
Did you make this recipe?
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Conclusion
This delicious Dill Pickle Chicken Salad has become my new favorite. It’s a very easy recipe made with simple ingredients, perfect for weekday lunches.
It’s satisfying, customizable, and totally snack-board worthy.
FAQ
What if I don’t have smoked chicken?
No worries. You can use grilled or roasted chicken instead. To mimic that smoky flavor, add a little extra smoked paprika to the dressing.
Can I make it without mayo?
You sure can. For a lighter, tangier version, use all Greek yogurt or whipped cottage cheese instead. You might want to add a splash of pickle juice for flavor.
What kind of pickles work best?
Whatever kind you love! Classic dills are great, but garlic dills, spicy or sweet pickles will work. Yes, you can also use dill pickle relish.
