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Close-up of creamy dill pickle chicken salad in a white bowl garnished with fresh dill and pickles

Zesty Dill Pickle Chicken Salad

This creamy and tangy Dill Pickle Chicken Salad is packed with shredded chicken, crunchy dill pickles, fresh herbs, and a zesty dressing. Perfect for sandwiches, wraps, or enjoyed on its own.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken breasts approximately 2-3 breasts
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 cup Water or chicken broth for poaching if not air frying
For the Dill Pickle Chicken Salad
  • 1 cup Dill pickles finely diced, about 3-4 medium pickles
  • 1/4 cup Red onion finely minced
  • 1/4 cup Fresh dill chopped, plus extra for garnish
  • 2 tbsp Fresh parsley chopped
  • 1/2 cup Mayonnaise
  • 1/4 cup Greek yogurt plain, unsweetened (or more mayonnaise for richer salad)
  • 2 tbsp Dill pickle juice from the jar
  • 1 tsp Dijon mustard
  • 1/2 tsp Garlic powder
  • 1/4 tsp Black pepper or to taste
  • 1/4 tsp Salt or to taste

Equipment

  • Air Fryer
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Cook the Chicken
  1. Pat chicken breasts dry. Rub with olive oil, salt, and pepper.
  2. **Air Fryer Method**: Preheat air fryer to 375°F (190°C). Place chicken breasts in a single layer in the air fryer basket. Cook for 18-22 minutes, flipping halfway, until an internal temperature of 165°F (74°C) is reached.
  3. **Poaching Method (Alternative)**: Place chicken breasts in a large pot and cover with water or chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until cooked through and an internal temperature of 165°F (74°C) is reached.
  4. Remove chicken from heat, let rest for 5-10 minutes. Shred the chicken using two forks or by hand. Set aside to cool completely.
Prepare the Dill Pickle Dressing
  1. In a large mixing bowl, combine mayonnaise, Greek yogurt, dill pickle juice, Dijon mustard, garlic powder, black pepper, and salt.
  2. Whisk until smooth and well combined. Taste and adjust seasonings as needed.
Assemble the Dill Pickle Chicken Salad
  1. Add the cooled, shredded chicken, finely diced dill pickles, minced red onion, chopped fresh dill, and chopped fresh parsley to the bowl with the dressing.
  2. Gently fold all ingredients together until the chicken and vegetables are evenly coated with the dressing.
  3. Taste the chicken salad and adjust salt, pepper, or pickle juice if desired.
Chill and Serve
  1. Cover the bowl and refrigerate the Dill Pickle Chicken Salad for at least 30 minutes to allow the flavors to meld.
  2. Serve cold on bread, croissants, lettuce wraps, crackers, or with fresh vegetables. Garnish with extra fresh dill if desired.

Notes

**Storage**: Store leftover Dill Pickle Chicken Salad in an airtight container in the refrigerator for up to 3-4 days. It is not recommended for freezing.
**Variations**: For extra crunch, add finely diced celery. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
**Serving Suggestions**: Great for meal prep! Enjoy as a quick lunch or light dinner.