Quick Look: Dill Pickle Chicken Salad Recipe
- Flavor: Loaded with bold dill pickle flavor in every bite (don’t skip the grilled pickles)
- Fresh: Crisp lettuce and crunchy toppings keep it light
- Protein: Packed with juicy pickle brine chicken for an easy high-protein meal
- Creamy: Tossed in a creamy dill pickle ranch dressing
- Meal Prep: Great for easy lunches and quick dinners
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Why This is My Go-To Summer Salad
- Crunchy: Every bite has the best fresh and crunchy texture
- Balanced: Creamy, tangy, savory, and fresh all at once
- Lighter: Feels fresher than a traditional mayo-heavy chicken salad
- Versatile: Perfect for lunches, dinners, and meal prep
- Pickle-Lover Approved: Basically made for anyone obsessed with dill pickles
Looking for More Pickle Recipes?
If you love them as much as we do, you definitely need to try our Dill Pickle Egg Salad!
What You Will Need
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- dill pickle dressing – absolutely love this homemade salad dressing that has a burst of pickle flavor.
- pickle brine chicken thighs – simply place chicken thighs in a pickle brine to marinate before cooking for the most tender chicken!
- pickle spears – either pick-up your favorite store-bought pickles from your local grocery store or make our refrigerated dill pickles.
- olive oil – brush a little bit on the pickle spears to get a nice char.
- lettuce – we used romaine but feel free to use any type of lettuce or spring mix.
- carrots, tomatoes, & green onions – love these colorful fresh vegetables!
- feta cheese – option to omit for dairy-free or sub with another type of cheese.
- fresh dill – a fresh herb that always brings all the best flavor.
- crushed croutons – perfect for that added crunch!
How To Make A Dill Pickle Chicken Salad
Step 1: Put all of the dill pickle ranch dressing ingredients in a small food processor and blend to smooth.
Step 2: Place the chicken thighs in a mixing bowl with dill pickle juice to marinate.
Step 3: Place on a hot grill to cook for 3-4 minutes per side or until their internal temp reaches 165 degrees F.
Step 4: While you are cooking the chicken thighs brush a little oil on the pickle spears.
Step 5: Place those directly on the grill grates too. Cook for about 1 minute per side and then remove.
Step 6: Divide all of the salad ingredients between bowls, cut up the chicken & pickles to add on top, and then pour on the dressing!
Step 7: Serve immediately and enjoy!
Meal Prep
This salad recipe would be a great option for meal prep. Simply grill the chicken and pickles ahead of time and store in the fridge until ready. The dressing can also be blended and stored in the fridge. Another option would be to use a rotisserie chicken or leftover chicken from another meal.
Recipe FAQs
- What are some other fresh salad ingredients? You could also mix in some bell pepper, red onion, or cucumber slices to this delicious salad!
- Can I lighten up the dressing? Absolutely! Option to use plain Greek yogurt in place of the sour cream or some dairy-free options can lighten it up too.
- Is This a Traditional Mayo-Based Chicken Salad? No — this recipe is a fresh lettuce-based chicken salad rather than a classic mayo-based deli chicken salad. It’s loaded with crunchy lettuce, juicy chicken, dill pickles, cheese, fresh dill, and a creamy dill pickle dressing for a lighter, fresher twist.
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This fresh and crunchy Dill Pickle Chicken Salad is made with juicy chicken, crisp lettuce, dill pickles, cheese, fresh dill, and a creamy dill pickle dressing. An easy high-protein lunch or dinner recipe for pickle lovers!
Ingredients
Dill Pickle Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream, regular or dairy-free
- 2 pickle spears, chopped with seeds removed
- 1-2 tablespoons fresh dill weed
- 1 tablespoon dill pickle juice
- 1 teaspoon garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Grilled Pickle Brine Chicken Thighs & Pickles:
- 4-6 boneless, skinless chicken thighs
- 1 cup pickle juice*, enough to cover the chicken to marinate
- kosher salt and ground black pepper
- 8 pickle spears
- 1 tablespoon extra virgin olive oil
Other Salad Ingredients:
- 4-6 cups romaine lettuce, chopped
- 1 cup carrots, sliced and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup green onions, chopped
- 4 oz feta cheese, crumbled (regular or dairy-free)
- 1/4 cup fresh dill, chopped
- 1/4 cup croutons, crushed
Instructions
- Make Dressing: Put all of the Dill Pickle Dressing ingredients in a small food processor or blender and blend until smooth. Set aside until ready to use.
- Marinate Chicken: Place 4-6 boneless, skinless chicken thighs in a large bowl or storage bag, pour in the pickle juice (enough to cover the chicken), and let marinate for at least 1 hour.
- Prep Grill: Bring the outdoor grill to a medium-high heat and make sure the grill grates are clean.
- Grill Chicken: Remove the chicken thighs from the marinade, allowing the excess liquid to drip off. Place the chicken thighs directly on the hot grill grates for 3-4 minutes per side (or until the internal temperature at the thickest part of the meat reaches 165 degrees F – use a meat thermometer). Remove chicken, let rest for 5 minutes, & then cut into bite-sized pieces.
- Grill Pickles: While the chicken rests, keep the grill at a medium high heat and brush 8 pickle spears with 1 tablespoon extra virgin olive oil. Place them directly on the hot grill grates for 1 minute on each side. Remove and chop.
- Assemble Salads: Divide the lettuce, carrots, tomatoes, green onions, feta cheese, fresh dill, croutons, cooked chicken, and grilled pickles between individual salad bowls.
- Serve: Drizzle the Dill Pickle Ranch Dressing on top and enjoy!
Notes
- *Pickle Juice: Highly recommend using the juice from a jar of our homemade Refrigerator Dill Pickles but you can also use the juice from a jar of store-bought pickles (we love Claussen pickles).
- Pickles: you don’t have to grill the pickle spears, but we highly recommend giving them a quick char for that added flavor.
- Gluten Free: simply omit the croutons or use a gluten-free version.
- Storage: feel free to keep the pieces of this salad, each in an individual container, in the fridge for 3-4 days. Assemble when ready to eat.
- Alternative Chicken Options: if you don’t feel like grilling you could make stove top chicken thighs instead or just shred up a rotisserie chicken to really make things easy!
Calories 430kcal
Nutrition
Calories: 430kcal | Carbohydrates: 18g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 154mg | Sodium: 2371mg | Potassium: 893mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10624IU | Vitamin C: 21mg | Calcium: 319mg | Iron: 3mg
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Thomas Hmielewski says
Fresh salad with a lot of flavor and crunch. The dill pickle ranch dressing really stands out, and the grilled pickles add something different. Great meal prep option for lunches during the week.
Erin Jensen says
Yay! Glad you enjoyed it!