Pakistani dishes in Usa

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This dill pickle chicken salad is any pickle lovers dream! With tangy pickles, creamy dressing, and tender chicken, it’s a protein-packed meal that comes together in just 20 minutes and stays delicious all week. For an easy vegetarian swap—use mashed chickpeas instead!

Calling all pickle lovers—here with your new favorite meal idea! My entire family is pickle obsessed, so I’m working my way through pickle flavored recipes. We already have a pickle pizza and dill pickle pasta salad: so why not try it with chicken salad?

After first bite, Alex and I both mumbled, “Wow!” The combination of tangy dill pickles, creamy mayo-yogurt dressing, and savory chicken creates this irresistible and texture flavor. What makes this special is the double dose of dill (both fresh and dried) and the perfect balance of tangy and creamy elements. It’s a perfect high protein meal that works as an easy lunch recipe or dinner idea! It’s also easy to make a vegetarian version with chickpeas.

Tips for the perfect dill pickle chicken salad

After much experimentation, I’ve discovered a few key elements take this chicken salad from good to absolutely crave-worthy:

The pickle ratio matters: A full cup of chopped dill pickles might seem like a lot, but it creates the perfect pickle-in-every-bite experience. The sweet pickle relish is optional but it also infuses even more pickle flavor.
Mayo-yogurt blend: Using both mayonnaise and Greek yogurt creates the perfect creamy texture while keeping it lighter than traditional all-mayo versions. I use this combination a lot in recipes, like in our favorite Caesar dressing and tuna salad.
Use fresh dill: I tried this recipe without the fresh dill: it tastes good, but not nearly as good as with the fresh dill addition!

Dill Pickle Chicken Salad stirring in bowl

Notes for shredding the chicken

This recipe comes together quickly, especially if you’re using pre-cooked chicken. If you use pre-shredded chicken or rotisserie chicken, substitute 2 cups shredded.

I like making my own shredded chicken because it’s so easy to prepare! If starting with raw chicken breasts, you simply butterfly each breast by carefully slicing horizontally, then separate into two thinner pieces. Poach in salted water for 7-10 minutes until the internal temperature reaches 160°F. Let rest for 5 minutes, then shred with your fingers for the perfect texture.

You can also make Instant Pot shredded chicken or Crockpot shredded chicken—just omit the spices in those recipes.

Ways to enjoy this salad

This versatile chicken salad works in so many different ways:

Classic sandwich: Serve on toasted bread with lettuce for the perfect lunch. Sourdough bread or artisan bread are my personal favorites!
Lettuce wraps: For a lower-carb option, wrap in butter lettuce or romaine leaves.
Stuffed avocado: Halve an avocado and fill each side with chicken salad for a healthy, satisfying meal.
Dip with crackers: Serve with crackers or cucumber slices as an appetizer recipe.
Power bowl: Place on a bed of greens with additional vegetables for a protein-packed power bowl.

Make it your own—easy variations

This recipe is incredibly adaptable to your preferences:

Vegetarian or vegan version: Substitute 2 cups mashed chickpeas for the chicken. The flavor profile works great with chickpeas, and you still get plenty of protein! For vegan, use ½ cup vegan mayo and omit the Greek yogurt.
Extra crunch: Add a handful of chopped walnuts or almonds for additional texture contrast.
Spicy kick: Mix in a teaspoon of hot sauce or a diced jalapeño for heat lovers.
Herb swap: While dill is traditional, this works well with fresh parsley or chives if that’s what you have on hand.

Storing and meal prep tips

This dill pickle chicken salad is perfect for meal prepping for lunches or dinners throughout the week. The salad lasts up to 4 days refrigerated in a sealed container.

If packing for lunches, pack the chicken salad separately from the bread and assemble just before eating to prevent sogginess.

I don’t recommend freezing this salad as the mayonnaise and yogurt can separate upon thawing, and the vegetables lose their crunch.

For anyone looking to break out of a lunch rut, this recipe offers the perfect combo of comfort and exciting flavor. The pickle lover in your life will thank you! I’d love to hear if you try this recipe and any variations you create. Happy cooking!

Dill Pickle Chicken Salad

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This dill pickle chicken salad is any pickle lovers dream! With tangy pickles, creamy dressing, and tender chicken, it’s a protein-packed meal that comes together in just 20 minutes and stays delicious all week. For an easy vegetarian swap—use mashed chickpeas instead!

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4
Category: Salad
Method: Stovetop
Cuisine: Salad
Diet: Gluten Free

Ingredients

2 boneless skinless breasts (1 pound) or 2 cups shredded chicken (or substitute 2 cups mashed chickpeas for vegetarian)
1 cup chopped dill pickles
¼ cup sweet relish (optional)
2 celery stalks, diced
¼ cup minced red onion or green onion
⅓ cup mayonnaise
¼ cup Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon white wine or apple cider vinegar
1 tablespoons finely chopped fresh dill
½ teaspoon dried dill
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper

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Instructions

Make the shredded chicken: If the chicken is not already butterflied, place your hand over the top of each breast and use a sharp knife to carefully slice it horizontally. Unfold the breast like a book, then cut along the fold to separate the two halves. Add 6 cups water to saucepan and stir in 2 teaspoons salt. Bring to a boil and add the chicken. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
Make the salad: While the chicken cooks, chop the vegetables. Mix all ingredients together in a bowl. Chill until serving: the flavor tastes best with about 30 minutes of chill time (though you can also eat it immediately). Store refrigerated for up to 4 days.

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My go-to quinoa seasoning turns the classic whole grain into an irresistible, flavorful side. It’s made with a few pantry staples and is endlessly versatile!

If you’ve ever thought quinoa was bland, think again! This is my go-to way to season it, and it’s absolutely irresistible when it comes to flavor. It’s the recipe that convinced my family to fall in love with quinoa!

With just a few simple ingredients, you can turn this humble grain into something crave-worthy. I’ll walk you through my classic seasoning method first, and then share some fun flavor variations you can try for other quinoa-based dishes.

My Favorite Seasoning Option

This whole grain has a naturally bitter and nutty flavor. With the right ingredients, though, you can easily flavor quinoa so that these bitter and nutty notes aren’t overpowering your palate.

Here’s what I use in my classic seasoning to make quinoa taste delicious:

Butter: The light sweetness and richness of butter perfectly offset quinoa’s bitter taste and dryness. For a vegan version, you can use coconut oil or olive oil. Olive oil can have a bitter aftertaste, so I actually prefer coconut oil here.
Garlic powder: Garlic powder adds a nice savory note to quinoa. You can also use minced fresh garlic instead.
Dried oregano: Oregano adds a nuance of flavor and a Mediterranean flair.
Kosher salt: One of the biggest mistakes people make with quinoa is not adding enough salt! Add just enough so it tastes flavorful but not too salty.
Feta cheese crumbles (optional): Sprinkle savory feta cheese over the quinoa. While this is optional, it really helps take the depth of flavor up a notch.

Pro Tip: If it’s your first time making quinoa – or you just need a quick refresher on the best way to cook quinoa – check out my step-by-step guide here!

Add Some Herbs

Now that I have the base seasoning done, it’s time for some fresh herbs to add some bright, herbaceous flavor! Here are my favorite herbs to use:

Easy Quinoa Flavor Variations

I use my classic seasoning combo to season quinoa the most. Still, it’s nice to change things up now and then, depending on the type of cuisine I’m making for weeknight dinners.

If you’re feeling a little adventurous, here are some fun flavor variations that I’ve found work great for this superfood:

Pesto quinoa: Stir in ¼ cup basil pesto or vegan pesto instead of the herbs.
Italian quinoa: Stir in 2 teaspoons Italian seasoning.
Greek quinoa: Stir in 2 teaspoons Greek seasoning.
French-inspired quinoa: Stir in 2 teaspoons herbes de Provence.
Cajun quinoa: Stir in 2 teaspoons Cajun seasoning (spicy) or blackened seasoning (medium heat).
Mexican-inspired quinoa: Stir in 2 teaspoons taco seasoning or fajita seasoning.
Asian-inspired quinoa: Stir in a bit of soy sauce, toasted sesame oil, and thinly sliced green onions.

You can also add lemon zest for a little hint of citrus flavor!

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“Followed this recipe exactly and it turned out so yummy and tasty! I’m hooked now, thank you!”

– Melissa T.

Dietary notes

This quinoa recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Seasoned Quinoa

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My go-to seasoning blend turns quinoa into a flavorful, crave-worthy side dish. With a few pantry staples, you’ll have perfectly seasoned and fluffy quinoa in no time!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

3 cups cooked quinoa (1 cup dry)*
1 tablespoon butter (olive oil or coconut oil for vegan)
½ teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon kosher salt
Optional: ¼ cup finely chopped fresh herbs, like chives, basil, dill, oregano, thyme, cilantro, or Italian parsley, ¼ cup feta cheese crumbles

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Instructions

Rinse the quinoa using a fine mesh strainer to reduce some of the bitterness, then drain completely.
Place the quinoa in a saucepan with 1 ¾ cups water. Bring the water to a boil on the stovetop, then reduce the heat to low.*
Cover the pot and simmer where the water is just bubbling for about 15 to 17 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
Stir in the butter, dried oregano, garlic powder, and kosher salt. If using fresh herbs, stir in the herbs (and feta cheese, if using). Taste and add additional salt if necessary.**
Store leftovers refrigerated for up to 5 days.

Notes

*You can also use chicken or vegetable broth instead of the 2 cups of water the recipe calls for. This allows the quinoa to absorb extra flavor — just be aware that you might not need to add as much salt if you substitute the water for veggie or chicken broth.

**Other seasoning options:

Mix the quinoa with ¼ cup of basil pesto or vegan pesto instead of the herbs
Stir in 2 teaspoons Italian seasoning, herbes de Provence, Greek seasoning, Cajun seasoning, blackened seasoning, taco seasoning, or fajita seasoning
Stir in a bit of soy sauce, toasted sesame oil, and thinly sliced green onions

FAQs

Is quinoa healthy?

Yes! Quinoa is packed with nutrients and offers a range of health benefits. It’s rich in several key nutrients, is gluten-free, and is higher in protein and fiber than many grains.

It also has a low glycemic index, which is great for helping stabilize blood sugar and energy levels.

While quinoa contains saponins (the primary source of its bitter taste), rinsing quinoa before cooking can remove them, making it a healthy, versatile grain to add to your diet.

Can I cook quinoa in a rice cooker?

Yes, you can! Follow your rice cooker’s instructions, but I generally use the same ratio of quinoa to liquid (1:2).

How do I store leftover cooked quinoa?

Leftover cooked quinoa can be stored in an airtight container in the refrigerator for up to 3-5 days.

What’s the difference between quinoa and rice?

Quinoa contains more nutrients than white and brown rice. While quinoa and rice can both be part of a balanced diet, quinoa definitely has the nutritional edge.

It’s higher in protein, fiber, and essential minerals like magnesium and iron. Plus, quinoa offers more essential amino acids, making it a more complete source of plant-based protein than rice.

Learn More: Quinoa vs Rice: Which is Better?