Pickle juice contains 20x more electrolytes than sports drinks—that's why this chicken salad actually rehydrates you.
Dill Pickle Chicken Salad
Dive into a deliciously refreshing Dill Pickle Chicken Salad that redefines your lunchtime routine! This protein-packed delight combines tender, shredded chicken with zesty dill pickles and creamy Greek yogurt for a light yet satisfying meal. Toss in some crunchy veggies for an extra pop of flavor and texture—this salad is sure to be a crowd-pleaser!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
The Story
This American deli-counter classic emerged in 1960s Wisconsin when Polish-German immigrants' pickle obsession collided with Southern chicken salad traditions—turns out when you swap mayo for Greek yogurt and toss in proper dill pickles instead of sweet relish, you get a protein-packed lunch that makes Wonder Bread actually worth eating.
Regional Twist
In Nashville's honky-tonk district, they swap the plain pickles for spicy bread-and-butter chips and double the dried dill, creating a heat-sweet combo that pairs brilliantly with hot chicken seasoning.
📝 Ingredients
Shopping List
- 2 stalks celery
- 2 cups (473 ml) chopped grilled chicken or rotisserie chicken
- 1 cup (237 ml) chopped pickles
- 1 teaspoon (5 ml) dried dill
- 1 cup (237 ml) plain nonfat greek yogurt
- 1 tablespoon (15 ml) ranch seasoning
- 1 whole red onion
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- pickle juice (to taste)
👨🍳 Instructions
- 1
In a large bowl, combine the chopped grilled chicken, chopped pickles, diced celery, and diced red onion.
- 2
Add the plain Greek yogurt, pickle juice, ranch seasoning, garlic powder, and dried dill to the bowl. Mix well until all ingredients are combined.
- 3
Adjust the seasoning to taste and serve on a sandwich, salad, or with crackers.
💡 Pro Tips
- ✓Drain pickles on paper towels for 10 minutes before chopping to prevent excess moisture from thinning the yogurt and creating a watery salad.technique10 minutes
- ✓Add pickle juice gradually in 1/2 tablespoon increments because the acidity can cause Greek yogurt proteins to curdle if added too quickly or in excess.ingredient1/2 tablespoon increments
- ✓Chill the assembled salad for 30-45 minutes before serving so the ranch seasoning fully hydrates and flavors meld without becoming mushy.timing30-45 minutes
- ✓Use rotisserie chicken that's been refrigerated overnight because cold chicken shreds more cleanly and won't warm the yogurt base, preventing bacterial growth.ingredient
- ✓Cut celery on a 45-degree bias to maximize surface area for seasoning absorption while maintaining the signature crunch that contrasts with creamy yogurt.technique45-degree bias
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Pickle juice contains 20x more electrolytes than sports drinks—that's why this chicken salad actually rehydrates you.
Dill Pickle Chicken Salad
Dive into a deliciously refreshing Dill Pickle Chicken Salad that redefines your lunchtime routine! This protein-packed delight combines tender, shredded chicken with zesty dill pickles and creamy Greek yogurt for a light yet satisfying meal. Toss in some crunchy veggies for an extra pop of flavor and texture—this salad is sure to be a crowd-pleaser!
The Story
This American deli-counter classic emerged in 1960s Wisconsin when Polish-German immigrants' pickle obsession collided with Southern chicken salad traditions—turns out when you swap mayo for Greek yogurt and toss in proper dill pickles instead of sweet relish, you get a protein-packed lunch that makes Wonder Bread actually worth eating.
Regional Twist
In Nashville's honky-tonk district, they swap the plain pickles for spicy bread-and-butter chips and double the dried dill, creating a heat-sweet combo that pairs brilliantly with hot chicken seasoning.
📝 Ingredients
Shopping List
- 2 stalks celery
- 2 cups (473 ml) chopped grilled chicken or rotisserie chicken
- 1 cup (237 ml) chopped pickles
- 1 teaspoon (5 ml) dried dill
- 1 cup (237 ml) plain nonfat greek yogurt
- 1 tablespoon (15 ml) ranch seasoning
- 1 whole red onion
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- pickle juice (to taste)
👨🍳 Instructions
- 1
In a large bowl, combine the chopped grilled chicken, chopped pickles, diced celery, and diced red onion.
- 2
Add the plain Greek yogurt, pickle juice, ranch seasoning, garlic powder, and dried dill to the bowl. Mix well until all ingredients are combined.
- 3
Adjust the seasoning to taste and serve on a sandwich, salad, or with crackers.
💡 Pro Tips
- ✓Drain pickles on paper towels for 10 minutes before chopping to prevent excess moisture from thinning the yogurt and creating a watery salad.technique10 minutes
- ✓Add pickle juice gradually in 1/2 tablespoon increments because the acidity can cause Greek yogurt proteins to curdle if added too quickly or in excess.ingredient1/2 tablespoon increments
- ✓Chill the assembled salad for 30-45 minutes before serving so the ranch seasoning fully hydrates and flavors meld without becoming mushy.timing30-45 minutes
- ✓Use rotisserie chicken that's been refrigerated overnight because cold chicken shreds more cleanly and won't warm the yogurt base, preventing bacterial growth.ingredient
- ✓Cut celery on a 45-degree bias to maximize surface area for seasoning absorption while maintaining the signature crunch that contrasts with creamy yogurt.technique45-degree bias