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Close up of creamy bread and butter pickle chicken salad with visible pickles and celery

Bread and Butter Pickle Chicken Salad

This bread and butter pickle chicken salad is creamy, crunchy, and full of sweet-tangy flavor. Made with cooked chicken, chopped pickles, Greek yogurt, mayo, and crisp vegetables, it is an easy cold lunch for sandwiches, wraps, crackers, lettuce cups, or meal prep containers.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad
  • 2 cups cooked chicken shredded or diced
  • 1/2 cup bread and butter pickles chopped and well drained
  • 1/4 cup celery finely chopped
  • 2 tablespoons red onion finely chopped
Creamy Dressing
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon pickle juice plus more only if needed
  • 1 teaspoon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • black pepper to taste
  • salt to taste, optional

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Airtight meal prep containers
  • Divided lunch containers
  • Small sauce cups
  • Food thermometer

Method
 

  1. Drain the bread and butter pickles well, then chop them into small pieces.
  2. In a large mixing bowl, stir together the Greek yogurt, mayonnaise, pickle juice, mustard, garlic powder, dried dill, and black pepper until smooth.
  3. Add the cooked chicken, chopped pickles, celery, and red onion to the bowl.
  4. Stir gently until the chicken and vegetables are evenly coated in the creamy dressing.
  5. Taste before adding salt. Adjust with a little more mustard, black pepper, or pickle juice if needed.
  6. Chill for 30 minutes if possible, then serve cold.

Notes

For a less sweet salad, replace 2 tablespoons of the bread and butter pickles with chopped dill pickles.
For a milder onion flavor, use green onion instead of red onion.
If using canned chicken, drain it well and fold gently so the salad keeps some texture.
If using rotisserie chicken, taste before salting because it may already be seasoned.
Add pickle juice slowly. Too much can make the dressing thin.
Store leftovers in an airtight container in the refrigerator at 40°F or below and use within 3 to 4 days. Do not freeze, because the creamy dressing and vegetables can separate after thawing.