Three Herb Chicken Salad with Dill Pickle

Chicken salad is a classic American staple, but this version takes things up a notch with a burst of fresh flavor and elevated ingredients. A vibrant mix of three fresh herbs, two types of pickles with contrasting yet complementary tang, and high-quality condiments come together to create a boldly aromatic, flavor-packed dish.

Though it’s traditionally served as a side, this protein-rich chicken salad easily earns its place as a satisfying main course. Simply scoop it between two slices of hearty whole wheat bread, and just like that—lunch is ready!

Packed with Dynamic Flavors

If you’re tired of bland chicken salad, this Three Herb Chicken Salad with Dill Pickle is your answer. Packed with flavor from a trio of fresh herbs—dill, parsley, and chives—and brightened with the tangy crunch of dill pickles, this recipe elevates a traditional lunchtime favorite into something truly crave-worthy.

Whether you’re serving it as a sandwich, scooping it onto crackers, or enjoying it straight from the bowl, this chicken salad is perfect for meal prep, picnics, and potlucks alike.

Why You’ll Love This Chicken Salad

• Fresh herbs make all the difference – Dill, parsley, and chives add vibrant, garden-fresh flavor that cuts through the richness.
• Dill pickles add tang and crunch – No soggy salad here—just zesty, briny bites in every forkful.
• High in protein and incredibly versatile – It can be served as a main dish, tucked into wraps, or spread on toast.
• No mayo overload – This recipe uses just enough mayo and mustard to bind everything together without drowning the ingredients.

Ingredients List:

• 1 1/2 Pounds Sliced Grilled Chicken (shredded rotisserie chicken works too)
• 3/4 Cup Mayonnaise
• 1/8 Cup Mustard
• 1 1/2 Cup Diced Dill Pickle Chips
• 1/4 Cup Chopped Fresh Italian Parsley
• 1/8 Cup Chopped Fresh Chives
• 1/8 Cup Chopped Fresh Dill
• 1/3 Cup Chopped Red Onion

Cooking Instructions:

This recipes makes about 10 servings of chicken salad.

1. Using your hands, shred all the chicken into a large bowl. Set aside.
2. Chop up the following ingredients:
   • Red Onion
   • Pickles
   • Fresh Dill
   • Fresh Chives
   • Fresh Italian Parsley
3. Mix all the ingredients together in the large bowl, including the mayo and mustard.
4. You can serve immediately or save for later. Be sure to store in the refrigerator in a covered and sealed container.

Serving Suggestions

• Make a sandwich – Pile it between two slices of toasted sourdough or whole wheat bread with a leaf of romaine.
• Low-carb option – Serve in lettuce wraps or spoon over a bed of mixed greens.
• Party platter ready – Scoop into mini phyllo cups or serve with sliced baguette for a simple appetizer.
• Perfect picnic pick – Keep chilled in a container and pack it alongside some fruit and crackers for an easy outdoor lunch.
• Serve with my summer squash recipe!

Storage Tips

Store your chicken salad in an airtight container in the fridge for up to 3–4 days. The herbs may wilt slightly over time, but the flavor will continue to develop. Give it a quick stir before serving.

Tips and Variations

• Use rotisserie chicken for a fast shortcut.
• Add a crunch with diced celery or slivered almonds.
• Spice it up with a pinch of cayenne or red pepper flakes.
• No fresh herbs? Use dried in a pinch—just reduce each to 1 teaspoon.

This Three Herb Chicken Salad with Dill Pickle is bright, bold, and anything but boring. Once you try it, you’ll never look at traditional chicken salad the same way again.