Do Share Recipe

I have to admit, I’m completely obsessed with anything pickled. When I discovered this Pickle Lovers Chicken Salad recipe, I knew I had to make it immediately. It’s tangy, creamy, and packed with flavor, and the best part is that it’s super easy to throw together.

I love how the pickles add a bright, zesty punch that perfectly complements the tender chicken. Every bite feels fresh and satisfying, making it one of my go-to salads for lunch or light dinners. If you enjoy chicken dishes, you might also like my Best Chicken Piccata Recipe for another flavorful twist.

Ingredients

Here’s everything you need to make this flavorful chicken salad. I like to use fresh, high-quality ingredients whenever possible, as it really makes a difference.

2 cups cooked and chopped chicken breast – I prefer using leftover grilled chicken for extra flavor.
2 hard-boiled eggs, diced – adds creaminess and protein. Make sure they’re cooked just right.
2 large celery sticks, finely diced – provides a refreshing crunch. Avoid frozen celery.
1 cup dill pickles, diced – the star ingredient; choose refrigerated fermented pickles for probiotics.
4 green onions, chopped – for a mild, fresh onion flavor.
A handful of fresh dill, finely chopped – enhances the pickle flavor with herbal notes.
1/3 cup plain Greek yogurt – creamier and healthier than mayo, adds tang.
1 Tbsp white wine vinegar – balances flavors with a gentle acidity.
1 Tbsp Dijon mustard – adds depth and a slight kick.
Sea salt and ground black pepper to taste – season carefully to enhance flavors.
Iceberg or Romaine lettuce leaves, to serve – for wrapping or serving as a bed.

Note: This recipe serves 4 generously.

Variations

I love experimenting with this salad, and there are plenty of ways to customize it:

Swap Greek yogurt for a dairy-free yogurt to make it vegan-friendly.
Use sugar-free pickles for a lower-carb version.
Add chopped apples or grapes for a touch of sweetness.
Sprinkle toasted nuts, like almonds or pecans, for extra crunch.
Mix in a teaspoon of horseradish for an extra zesty kick.
For a completely different Asian-inspired flavor, you can pair this salad with a Mongolian Beef Recipe for a fun fusion meal.

Cooking Time

Making this salad is quick and easy:

Prep Time: 10 minutes
Cooking Time: 0 minutes (if using pre-cooked chicken)
Total Time: 10 minutes

Equipment You Need

Having the right tools makes the recipe effortless:

Large mixing bowl – to combine all ingredients evenly.
Sharp knife – for dicing chicken, pickles, and vegetables.
Cutting board – protects your countertop and makes chopping easier.
Spoon or spatula – for stirring the salad without crushing it.

How to Make Pickle Lovers Chicken Salad Recipe?

Step 1: Prepare Ingredients

Start by chopping your cooked chicken into bite-sized pieces. Dice the hard-boiled eggs, celery, pickles, and green onions. Chop the fresh dill finely so its flavor spreads evenly throughout the salad.

Step 2: Mix the Salad

In a large mixing bowl, combine the chicken, eggs, celery, pickles, green onions, and dill. Gently stir to mix everything without breaking up the chunks of chicken or eggs.

Step 3: Add Dressing

Stir in Greek yogurt, Dijon mustard, and white wine vinegar. Season with sea salt and black pepper. Taste and adjust seasoning, adding more pickles or mustard if you want a stronger flavor punch.

Step 4: Chill (Optional)

You can serve the salad immediately, but chilling it for 30 minutes helps the flavors meld beautifully. Keep it covered in the fridge if you’re prepping ahead of time.

Step 5: Serve

Serve the salad in lettuce leaves or on a plate. Garnish with extra fresh dill or sliced green onions for a vibrant, fresh presentation.

Additional Tips for Making This Recipe Better

Here are a few tips from my experience that really make a difference:

I always use refrigerated fermented pickles; they add probiotics and better flavor.
Leftover grilled chicken works best – it’s juicier and more flavorful than plain boiled chicken.
Don’t over-mix the salad; you want chunks of chicken and eggs to remain distinct.
Chill the salad for at least 30 minutes before serving; it tastes even better the next day.
Taste-test your seasoning; pickles can vary in saltiness, so adjust accordingly.

How to Serve Pickle Lovers Chicken Salad Recipe?

This salad is versatile and can be served in multiple ways:

Scoop it onto fresh iceberg or Romaine lettuce leaves for a low-carb wrap.
Serve on toasted whole-grain bread or crackers for a quick sandwich.
Add a side of fresh fruit or veggies for a balanced meal.
Garnish with fresh dill, chopped green onions, or a few pickle slices for a beautiful presentation.

Nutritional Information

Here’s a quick look at what you’re getting in each serving:

Calories: ~250 per serving
Protein: 28g – packed with lean protein from chicken and eggs.
Carbohydrates: 6g – mainly from vegetables and pickles.
Fat: 12g – healthy fats from Greek yogurt and eggs.

Make Ahead and Storage

Refrigerating

You can make this salad a day in advance. Store it in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits.

Freezing

I don’t recommend freezing this salad because the yogurt and pickles can become watery and change texture.

Reheating

This salad is best served cold. If needed, just take it out of the fridge and let it sit at room temperature for a few minutes before serving.

Why You’ll Love This Recipe?

This Pickle Lovers Chicken Salad has so many reasons to become a favorite:

Quick and Easy: Ready in just 10 minutes, perfect for busy days.
Tangy and Flavorful: Pickles add a zesty punch that keeps every bite exciting.
Healthy and Protein-Packed: Greek yogurt, chicken, and eggs make it a nutritious choice.
Customizable: Swap ingredients, add sweet or crunchy elements, or make it dairy-free.
Great for Meal Prep: Keeps well in the fridge, making lunches or light dinners a breeze.

This recipe is perfect for anyone who loves bold flavors, easy prep, and a healthy, satisfying meal. I personally make it often because it’s simple, delicious, and feels fresh every time. Give it a try, and I promise it’ll become a staple in your recipe rotation!

Ben Carraoli