This chicken salad with dill pickles features tender chicken, crunchy dill pickles, fresh dill and sweet cranberries dressed in a light yogurt-based sauce. Easy to make, high in protein, healthy, delicious and ready in under 10 minutes!
See also dill pickle egg salad!

This chicken salad with dill pickles is a delicious way of turning leftover chicken into a healthy, satisfying and versatile dish. Dill pickles are an incredibly useful salad ingredient, perfect with potatoes, beets and many other ingredients (see Polish potato salad, beet potato salad and Russian Olivier salad).
Dill pickles are zesty, refreshing, crunchy and delicious, all of which works so well with sightly bland ingredients. Such as chicken!
Which is why in this recipe the chicken shares the limelight with the dill pickles. I used fresh dill to enhance the flavour of these ingredients, as well as dried cranberries to offset the sourness of the pickles.
This dill pickle chicken salad is quick and easy to make, high in protein, low in fat and packed full of flavour!
Chicken salad with dill pickles: ingredients and substitutions
- Chicken: use either white or dark meat or a bit of both. This recipe also works with leftover turkey.
- Dill pickles: You can use either vinegar pickled gherkins or Polish-style dill pickles in brine. More on that below.
- Onion: I used red onion, but you can use another sweet onion variety (ex. white Spanish onion).
- Cranberries: use dried sweetened cranberries. Alternatives include dried currants or raisins.
- Fresh dill
- Yogurt: you can use Greek-style, natural yogurt, or Skyr.
- Mayonnaise: adds depth of flavour and I personally like to add a small amount, but you can omit it.
- Mustard
- Salt and pepper: add to taste.
What dill pickles to use
To make this healthy chicken and dill pickle salad you can use your favourite dill pickles (pickled gherkins in the UK). However, you can also use Polish-style fermented dill pickles (the kind used in Polish dill pickle soup), which contain natural brine rather than vinegar. They are not quite as crunchy as vinegar-based pickles, but come with a more intense flavour.
So use your favourite!
Step-by-step recipe instructions
1. Prepare ingredients: Wipe the dill pickles to remove excess moisture then cube. Chop the chicken, onion and dill.
2. Assemble ingredients: To a mixing bowl add all the ingredients.
3. Combine: Stir thoroughly and season to taste.
4. Chill: Refrigerate for 30 minutes, if possible, then serve.
Serving suggestions
This chicken salad with dill pickles can be served in a variety of ways, including:
- with lettuce leaves as a snack/appetizer or light meal
- in a sandwich or on toast
- in a tortilla, pita bread
- on its own
How to adjust the consistency of dill pickle chicken salad
To add thickness to this salad, without too many calories, you can use a tablespoon of cream cheese (and a little less yogurt). Combine with the yogurt before stirring into the salad.
Another healthy ingredient you could use is cottage cheese. You can either blend it until creamy, as I have done in my high-protein chicken salad, or mash it up with a fork (see cottage cheese egg salad). If you decide to opt for this ingredient omit the yogurt. Alternatively, use a bit of both.
Variations
I like this creamy chicken and pickle salad simply as it is but you can use different ingredients for added texture and another flavour dimension. For example, you can add:
- Freshness and colour: by adding chopped baby spinach or watercress.
- More vegetables: such as leftover green beans, red pepper or sweetcorn.
- More protein: for example bacon, pulses or beans.
- Crunch: by using chopped almonds.
- Spice: such as red pepper flakes or chili flakes, including chipotle chili for a smoky twist.
- Make a salad meal: by stirring in a few tablespoons of couscous, quinoa or bulgur wheat.
Top tips
- Use either white or dark meat or a bit of both.
- Wipe the dill pickles before using to remove excess moisture.
- You may not need to add any salt but be generous with pepper.
- Chill for 30 minutes before serving if possible.
- This chicken salad with dill pickles can be refrigerated for up to 2 days.
- You can make it 6-8 hours ahead.
- Not suitable for freezing.
More related salad recipes to try next
See also these other easy, delicious salad recipes.
Recipe
Healthy Chicken Salad with Dill Pickles
Ingredients
- 2 cups (280 g) leftover chicken white or dark meat, chopped
- 1⅓ cups (200 g) dill pickles cubed
- ½ small/med. red onion finely chopped
- ⅓ cup (40 g) dried cranberries
- 5 tablespoons Greek yogurt
- 2 tablespoons mayonnaise regular or low fat
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh dill finely chopped
- Fine sea salt and pepper to taste
Instructions
- Prepare ingredients: Wipe the dill pickles to remove excess moisture then cube. Chop the chicken, onion and dill.
- Assemble ingredients: In a mixing bowl combine the chicken, pineapple, yogurt, mayonnaise and curry powder.
- Combine: Stir thoroughly and season to taste. Chill for 30 minutes before serving if possible.
Notes
- Use either white or dark meat or a bit of both.
- Wipe the dill pickles before using to remove excess moisture.
- You may not need to add any salt but be generous with pepper.
- Chill for 30 minutes before serving if possible.
- This chicken salad with dill pickles can be refrigerated for up to 2 days.
- You can make it ahead (6-8 hours).
- Not suitable for freezing.
- See the post for serving suggestions.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
Have you make this easy dill pickle chicken salad I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Charlie says
This sounds great!
Light but filling.
Monika says
Thank you!
petra08 says
I agree!
Jenny Paulin says
ooooh this looks so delicious and perfect for the warmer weather we have been having.
Monika says
Thank you!
Balvinder says
Hmmmm looks delicious hope I am invited!
Jacqui Bellefontaine says
Oh my this sounds yummy and not something I would have thought of. Often roast a chicken at weekend as it great to use left over for a meal the next day, so I shall definately be making this sometime soon.
Monika says
Thank you Jacqui!
Corina says
What a gorgeous salad Monika, I love the flavours! x
Monika says
Thank you, Corina!