Featured Review
5 from 6 reviews

Amazing!!! It is light and fresh and all the capers, cornichon and pepperoncini add these briny bites that are just so good. I made this for lunches this week and I can’t wait.

Elizabeth
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I Was a Chicken Salad Hater…Until This Bright, Briny Version Came Along

I used to avoid chicken salad at all costs. Too much mayo, bland, and soggy, I just never understood the appeal.

Then I tried the ultra-herby chicken salad from my favorite neighborhood deli—Marty’s in Northeast Minneapolis—and it changed my mind. It was creamy but not heavy, loaded with herbs and briny little bites, and actually craveable. Mind = blown! 🤯🤤

A blue and white plate holds chicken salad mixed with herbs, crackers, a romaine lettuce leaf, and a yellow pepper, set on a yellow tiled table with a fork, glass of lemon water, and extra crackers. this Recipe for Later!
This is not your grandma’s chicken salad recipe. Packed with herbs and pickles, it’s light, zingy, and full of texture (no grapes or celery in sight! 🙅🏻‍♀️)

My take on Marty’s epic chicken salad leans into tons of fresh herbs—hello, dill, parsley, and chives! 😍—and bursts of capers, crunchy cornichons, and zesty pepperoncini. And to keep the dressing light and bright, I use Greek yogurt, lemon, and a touch of mayonnaise for richness. 

It’s creamy, crunchy, zesty, and fresh—the kind of snack you find yourself scooping from the fridge, barefoot, with a sleeve of crackers in hand. (Speaking from experience.)

Take it from a former hater: this is truly the best chicken salad recipe you’ll ever eat! 🙌🏼

Overhead view of a bowl of shredded chicken surrounded by small bowls of capers, pickles, herbs, pepperoncini, garlic, sliced lemon, seasonings, and sauces on a yellow tiled surface.
If you’re searching for a basic chicken salad recipe, this isn’t it. My version leans hard into fresh garden herbs and an assortment of briny pickles, with more Greek yogurt than mayo.

A beautifully moist and tender chicken salad starts with well-cooked chicken. Rotisserie chicken is a convenient shortcut, but it can sometimes be quite dry. If you have a little extra time, try my Poached Chicken Breasts. It’s an easy, one-pot recipe with the juiciest results.

Jess’ Chicken Salad Essentials

How to Make Chicken Salad with Yogurt, Lots of Herbs, and Pickles!

With the chicken ready, all that’s left is to chop the herbs and drain the jarred briny add-ins (any extra moisture may make the chicken salad watery!). From there, a quick mix brings it all together.

A glass bowl on a yellow tiled surface filled with shredded chicken, chopped pickles, capers, fresh herbs, lemon zest, minced garlic, mayonnaise, and yogurt, surrounded by small bowls of ingredients.
Gently mix the shredded chicken with the yogurt, mayo, herbs, and chopped pickles. Why mayo? ⇢ Greek yogurt adds plenty of creaminess to this chicken salad recipe, but you still need some mayo! Its richness helps round out the yogurt’s flavor without weighing it down. 
A glass bowl filled with chicken salad sits on a yellow tiled surface, surrounded by small bowls of fresh dill, salt, pepper, and a lemon wedge. A serving spoon rests in the salad.
The Greek yogurt chicken salad should be light and creamy, with just enough dressing to hold everything together. You can also add a few splashes of pepperoncini brine to loosen up the dressing and add a little kick.
A blue bowl filled with shredded chicken salad mixed with herbs and pickles, served with a fork and spoon. A glass of water and blue-speckled plate are partially visible nearby.
Herbed chicken salad is perfect for prepping ahead and enjoying all week long. Its creamy, zippy flavors only get better with time, making it even better by day two.
A plate with crackers, shredded chicken salad garnished with herbs, romaine lettuce, and a yellow pepper. A fork is on the side, and the plate sits on a yellow tiled surface with a striped napkin nearby.
This hearty herbed chicken salad makes a fantastic sandwich between two slices of focaccia or sourdough…
A close-up of creamy chicken salad with shredded chicken, chopped celery, herbs, and black pepper, served on a blue and white speckled plate with crackers on the side.
…but my favorite way to eat it is nestled in lettuce cups or with crackers as a snacky meal. Quick enough for a busy day and totally satisfying!

I can’t wait for you to try this Zingy Herbed Chicken Salad! If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A blue bowl filled with creamy chicken salad sits on a white board, surrounded by fresh romaine lettuce leaves, utensils with blue handles, and a yellow-striped napkin on a yellow tiled surface.

Zingy Herbed Chicken Salad (The Best Chicken Salad You’ll Ever Eat)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 4-6 1x
  • Category: Entree Salads & Bowls; Snack Recipes
  • Method: No-Cook
  • Cuisine: American
Print Recipe

Description

This Herbed Chicken Salad is unlike any classic chicken salad you’ve ever had—bright, bold, and totally irresistible!

Made with shredded rotisserie chicken and a creamy Greek yogurt dressing (with just a dollop of mayo for richness!), each bite is packed with fresh dill, chives, and parsley, plus tangy-crunchy bits like capers, cornichons, and pepperoncini.

Ready in just 15 minutes and perfect for sandwiches, lettuce wraps, or eating straight from the bowl. 😏

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Ingredients

Scale
  • 1 pound shredded chicken (approx. 3 cups)
  • 1 cup Greek yogurt (use 5% whole fat or 2% low-fat for thick and creamy results)
  • ¼ cup mayonnaise
  • 1 lemon, zested and juiced
  • 2–3 cloves garlic, finely chopped or grated
  • ⅓ cup chopped fresh chives
  • ⅓ cup chopped fresh dill
  • ⅓ cup chopped fresh parsley
  • ⅓ cup capers, drained and roughly chopped
  • ⅓ cup cornichons, drained and roughly chopped
  • ⅓ cup sliced pepperoncinis, drained and roughly chopped
  • kosher salt and ground black pepper, to season

Instructions

  1. Mix the chicken salad: In a large bowl, combine the chicken, Greek yogurt, mayonnaise, lemon zest and juice, garlic, fresh herbs (chives, dill, parsley), and all the chopped briny bits (capers, cornichons, pepperoncini). Season with 1 heaping teaspoon kosher salt and ground black pepper as desired. Toss to combine well. Taste and adjust seasoning as needed—I like to add a few splashes of pepperoncini brine for a little extra zip and kick. (Note: Don’t worry if the flavor doesn’t totally pop right away—all of the punchy, herby ingredients meld together beautifully as the chicken salad sits.)A glass bowl on a yellow tiled surface filled with shredded chicken, chopped herbs, lemon zest, mayonnaise, mustard, capers, chopped pickles, garlic, and black pepper, surrounded by bowls of ingredients and a juiced lemon.
  2. Serve: This zippy, herby chicken salad is fantastic sandwiched between a few slices of good-quality focaccia or sourdough, though I most often enjoy it straight out of the fridge with lettuce cups and crackers. You do you—enjoy!A bowl of creamy chicken salad with chopped herbs sits on a yellow tiled surface, surrounded by bowls of fresh herbs, cracked pepper, lemon, and a wooden citrus juicer. A knife rests in the salad.

Equipment

Notes

  • Storage and Make-Ahead: Even with all of those fresh herbs, this chicken salad holds up beautifully—in fact, I think its flavors get better the longer it sits. Store in an airtight container in the refrigerator for 3-4 days.

Nutrition

  • Serving Size:
  • Calories: 196
  • Sugar: 1.8 g
  • Sodium: 459.3 mg
  • Fat: 9.8 g
  • Saturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.4 g
  • Fiber: 1.2 g
  • Protein: 21.6 g
  • Cholesterol: 62.3 mg

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A blue bowl filled with creamy shredded chicken salad garnished with fresh dill, surrounded by crackers, pepperoncini, lemon drink, and utensils on a yellow tiled table.
A plate with creamy chicken salad garnished with herbs, served with crackers, a leaf of romaine lettuce, and two pepperoncini peppers on a blue speckled dish. A fork rests on the plate’s edge.

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