Dill Pickle Chicken Salad

This Dill Pickle Chicken Salad is a low carb, higher protein, healthy lunch idea that’s bursting with flavor!

There’s nothing better than a healthy, make-ahead lunch that tastes amazing and makes you look forward to your next meal. This Dill Pickle Chicken Salad is just that! I love a classic chicken salad recipe, but if you’re a dill pickle lover, try this fun version.

My growing, 13-year-old son loved it on fresh bread, while I ate it on a bed of lettuce. It would be great served in lettuce cups, in a tortilla, or numerous other options. You’ve got to try it!

Why You’ll Love this Dill Pickle Version Chicken Salad

Chicken salad recipes make perfect lunches and brunches on days when you don’t want to cook something elaborate. They still give you something nice to plate up for the fam and hit your protein goals without extra effort. Here are some awesome reasons I love this dill pickle flavor salad:

• Crunchy Pickles: I like a satisfying crunch in every bite. The pickles give a tangy edge that brightens up my meal and makes the salad feel fresh. I don’t get bored when I bite into little bursts of flavor.

• Quick to Whip Up: Grab leftover chicken from the fridge or cook a few chicken breasts in a pinch. Then, toss everything together with minimal fuss. You’ll save time and have a delicious meal ready when you are!

• Great for Busy Days: I keep it in the fridge and scoop a portion whenever I need a quick bite. This routine keeps me away from rushed decisions. I know I have a solid lunch or brunch ready to go.

• Easy to Adapt: So many ways to serve this! You can serve it on toast, crackers, a croissant, or fresh greens. It fits into my family’s different tastes and meal choices.

• Bright Flavors: From the tang of pickles to the seasoning, each ingredient stands out in this salad. It’s a great way to keep lunches exciting.

Ingredient List For This Easy Chicken Salad Recipe

The best thing about this delicious dill pickle chicken salad is that you don’t need a whole lot of things for it. If you have the following ingredients, you can make this low carb option in a jiffy:

• Mayonnaise: Brings the creamy base and holds everything together. I recommend a high quality mayonnaise with avocado oil as the base instead of soybean or vegetable oil.

• Plain Greek yogurt: Adds a light tang and cuts down on heaviness, and adds extra protein, too. You can use nonfat or whole milk Greek yogurt. The nutritional card included is for full fat Greek yogurt, so the fat will be lower if you use a nonfat yogurt.

• Dill pickle juice: Infuses that salty, briny kick I love. Add some extra pickle juice for even more of the flavor it brings!

• Dijon mustard: Lends a little sharpness for depth.

• Dried dill: Gives a subtle herbal note.

• Garlic powder: Boosts flavor in a no-fuss way.

• Salt & black pepper: For seasoning.

• Celery stalks, diced: Offers a crisp bite along with extra nutrition.

• Dill pickles, diced:  Adds extra crunchy tang. They are the star of this show!

• Shredded chicken: To pack in the protein. You can use rotisserie chicken to make this even easier.

Swaps You Can Make With This Great Recipe for Dill Pickle Lovers

Chicken salads are the best for easy lunches because they go well with your meal prep goals. But if you want to go creative with the recipe, no sweat. Here are some options you can try so the whole family can enjoy it:

Add Baked Potatoes

You can cube leftover baked potatoes and toss them in the salad. It gives a comforting twist similar to a dill pickle potato salad, and it feels more filling. But only add enough to keep the flavors balanced.

Mix Up the Pickles

I use sweet pickles when I want a slight sweetness, or spicy dill pickles if I want more heat. You should look at the flavors my family prefers, then adjust accordingly.

Go for Tuna

Some days, I crave something different, so I replace chicken with a can of tuna salad mix. I follow the same steps and use the same dressing base. This variation provides a break from routine and helps me use whatever I have in the pantry.

Add Crunch with Veggies

I like to stir in diced bell peppers or cucumber slices for a fresh element. Toss them into the large mixing bowl and fold them into the existing mixture, keeping it simple.

FAQs

Can I use different cuts of chicken?

Yes you can. I prefer shredded chicken breasts, but any cooked chicken works—use what you have on hand and it’ll always turn out fine.

How do I store leftovers?

You can store the salad in an airtight container—it’s my favorite way to keep it fresh for a few days. Keep it in the fridge and pull it out when you need a quick meal or snack. It always tastes good chilled.

How long will this last? 

This will last for 3-4 days in the refrigerator.

I hope you love this Dill Pickle Chicken Salad recipe as much as we do!If you try it (or any of my healthy recipes), please leave a comment and star rating–it’s so helpful! Share a photo of these on Instagram so I can see and I’d love to feature you.

If you’re looking for more of these type of lunch salad ideas, scroll below the recipe card and see my favorites for chicken, eggs, and tuna fish!

Print

Dill Pickle Chicken Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Print Recipe

Description

This Dill Pickle Chicken Salad is easy to prepare and is bursting with flavor.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup mayonnaise
• 1/3 cup Greek yogurt
• 2 tablespoons dill pickle juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 celery stalks, diced (about 1 cup)
• 3 medium dill pickles, diced (about 1 cup)
• 3 cups shredded chicken

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Instructions

1. In a medium bowl, stir together the mayonnaise, Greek yogurt, dill pickle juice, and Dijon mustard until combined. Add the dill weed, garlic powder, salt and pepper and stir again until combined .
2. Add the diced celery and pickles, stirring to combine.
3. Finally, add the shredded chicken and stir until it is evenly coated with the creamy dressing.
4. Serve as a sandwich, in a wrap, or on a bed of lettuce. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: lunch recipes
• Method: mixing
• Cuisine: American

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 361
• Sugar: 2.2 grams
• Fat: 24.9 grams
• Saturated Fat: 4.5 grams
• Trans Fat: 0 grams
• Carbohydrates: 4.1 grams
• Fiber: 1.3 grams
• Protein: 28.4 grams

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