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Pickle Lovers Chicken Salad Recipe
Ben Carraoli

Pickle Lovers Chicken Salad 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.
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Total Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the salad in lettuce leaves or on a plate. Garnish with extra fresh dill or sliced green onions for a vibrant, fresh presentation.

Notes

  • 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.