Healthy Dill Pickle Chicken Salad

Let me tell you, if your family loves pickles, this chicken salad is going to be a new favorite. My kids are obsessed with anything tangy, and this recipe disappears faster than I can say "grab a fork!"

It's a cool, creamy mix that skips the heaviness of traditional mayonnaise-laden salads thanks to nonfat Greek yogurt and a little light cream cheese for richness. The sweet or dill relish and dill pickle juice give it that punchy, briny goodness, and with celery and green onions, it has just the right amount of crunch.

It's also perfect for meal prep! I love keeping a batch in the fridge for easy lunches, whether stuffed into lettuce wraps or spread on toast.

Want more Healthy Chicken Salad recipes? Try this Classic Chicken Salad, Buffalo Chicken Salad, or Mediterranean Chicken Salad next!

Before You Get Started

Here are some important tips you need to know before making this recipe:

• Use pre-cooked chicken: This recipe is designed for convenience, so grab some leftover grilled chicken, rotisserie chicken, or poached chicken breast. Just make sure it's cooled and shredded or chopped small.
• Pat your pickles dry: After chopping the pickles, press them with a paper towel to remove extra moisture. This keeps your chicken salad from turning soupy.
• Let the cream cheese soften: If you're using cream cheese, leave it out for 10–15 minutes to soften so it blends in smoothly. Cold cream cheese can leave little lumps.
• Season as you go: The saltiness of pickles and relish varies, so don't go heavy on salt at first. Taste after mixing everything and adjust as needed.

Can I use canned chicken?

Absolutely. Just drain it well and break it up with a fork before mixing. It's a great time-saver and surprisingly tasty when blended into the creamy base.

How to Make This Dill Pickle Chicken Salad Recipe

Here's how to make this chicken salad from scratch:

1. Mix the Dressing Base

In a large bowl, stir together plain Greek yogurt, light mayo, cream cheese, relish, pickle juice, mustard, fresh dill, salt, and pepper. Give it a quick taste and tweak as needed.

2. Add Chicken and Veggies

Toss in the shredded chicken, diced pickles, celery, and green onions. Stir until everything is evenly coated and creamy.

3. Chill

Cover and refrigerate for at least 1 hour if you've got the time—it takes the flavor to the next level!

4. Serve

Scoop it into lettuce wraps, sandwiches, pita pockets, or alongside crackers. Even the kids love it as a dip!

Recipe Variations

Chicken salad is a super versatile recipe that works with what you've got! Here are some easy ways to customize it to your liking:

• Swap the cream cheese: Don't have cream cheese on hand? Use an extra 2 tablespoons of Greek yogurt or light mayo for a smooth, tangy base that still feels rich.
• Add crunch with extras: For more texture, stir in 1–2 tablespoons of chopped almonds, sunflower seeds, or even finely diced radishes. They add great contrast to the creamy dressing.
• Bring on the heat: Stir in 1 tablespoon of diced pickled jalapeños or a teaspoon of hot sauce. For a smoky kick, try a pinch of chipotle powder.
• Freshen it up with herbs: Brighten the salad with 1–2 tablespoons of fresh chopped herbs like dill, parsley, or chives. It gives the whole dish a fresh garden feel.
• Make it an egg salad hybrid: Mix in one or two chopped hard-boiled eggs for a heartier, deviled-egg-inspired chicken salad.
• Go dairy-free: Substitute the Greek yogurt, cream cheese, and mayo with your favorite plant-based alternatives. Look for unsweetened, plain varieties to keep the flavor balanced.

How to Serve Dill Pickle Chicken Salad

Chicken salad can be served however you like! Here are some of our favorite ways to serve it:

• Low-carb lunch: In lettuce wraps, cucumber boats, or on top of a salad (our favorite low-carb lunch!)
• Grains: On whole-grain toast or sandwich rolls.
• Pita: In a pita or Easy Homemade Naan with sliced cucumbers and spinach.
• Crackers or veggies: With Baked Potato Chips, Microwave Veggie Chips, Baked Tortilla Chips, or veggie sticks as a snacky lunch.

Storage Chicken Salad

Chicken salad keeps well in the fridge and is great for meal prep! Here's how to store and use leftovers:

• Store: Keep in an airtight container in the fridge for up to 4 days.
• Leftovers: Turn into a wrap, stuff into a bell pepper, or serve in a bento box with fruit and nuts.