dill pickle chicken salad — Makes: *3 Servings*
Per Serving: *32g Protein | 303 Cal*

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You know I love a good chicken salad variation, but this one may be my new favorite chicken salad recipe. Dill pickles are everywhere right now and they’re so, so good in chicken salad. Crunchy, tangy, creamy, and protein-packed, it’s great as a wrap, in a salad, served with veggies or crackers, or piled onto whole grain toast. Ready in just minutes and perfect for meal prepping, this is one chicken salad recipe you’ll be making all summer long.

Why You’ll Love This Delicious Dill Pickle Chicken Salad Recipe

Packed with Lean Protein, But Low in Carbs: Each serving of this flavorful chicken salad contains 32g of protein, but only 10g carbs, which make it a great choice for anyone tracking their macros.
Great for Meal Prepping: Chicken salad is wonderful for meal prepping because it holds up well for up to 3-5 days and the flavors have time to meld and blend.
Fresh & Tangy Flavor: With crisp pickles, a splash of pickle juice, fresh herbs, and crunchy sugar snap peas, this is a bright and tangy salad that’ll keep you coming back for more.
Plenty of Crunch: The sugar snap peas and tangy pickles add some major crunch factor.

Ingredients

½ cup (113g) nonfat plain Greek yogurt
1 tablespoon mayo
1 tablespoon pickle juice
2 teaspoons Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder

2 tablespoons coconut sugar to balance the flavor
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

10 oz shredded rotisserie chicken breast, skin removed (or leftover cooked chicken breasts)
½ cup finely chopped dill pickles
1 cup chopped sugar snap peas, optional but recommended
Salt and pepper to taste

Instructions

Make the creamy dressing: Add the Greek yogurt, mayo, pickle juice, Dijon mustard, garlic powder, onion powder, coconut sugar, and dill to a large mixing bowl. Stir well or whisk to combine.
Add the chicken and vegetables: Add the shredded chicken, chopped dill pickles, and sugar snap peas to the bowl with the dressing. Fold it all in until everything is evenly coated.
Season to taste: Season with salt and black pepper, and stir to combine. Taste and adjust seasoning as needed.
Chill the chicken salad: Chill the chicken salad in the fridge for about 30 minutes to let the flavors meld or serve it immediately. Enjoy!

Nutrition Info (Per Serving - Makes 3 Servings)

Calories: 303
Protein: 32g
Carbs: 10g
Fat: 14g

Serving Suggestions

Serve it as a sandwich on whole-grain bread (toast it for even more flavor) or roll it up in a high-protein or high-fiber wrap.
Spoon it over a bed of salad or into lettuce cups for a veggie-packed twist.
Make up a snack plate with carrot sticks, bell peppers, cucumber slices, celery sticks, and your favorite crackers (and maybe a few potato chips).
Use it as the protein in a grain bowl for something different.

Swaps & Substitutions

Chicken: If you don’t have rotisserie chicken on hand, you can use any cooked shredded chicken breast. Have leftover chicken? This is the perfect recipe to put it to use!
Make it dairy-free: Instead of Greek yogurt, use a plant-based yogurt or another dairy-free alternative.
Make it sugar-free: Leave the coconut sugar out entirely or you can use an alternative sweetener like monk fruit.

Add more veggies: Punch this salad up with extra veggies like green onions (or a little red onion), bell pepper, diced fresh cucumbers (to go along with the pickled ones), or whatever else you love

FAQs

It sure can. The flavor continues to develop after a few hours in the fridge, so it works really well for meal prep. Make it up to three days ahead of time and store it in an airtight container until you’re ready to eat.
Definitely. If you don’t have Greek yogurt or don’t want to use it, use plain regular yogurt, a bit of sour cream, more mayo, blended cottage cheese, or dairy-free yogurt. If you do swap the yogurt, however, you should know that the texture of the salad and the nutritional content will likely change a bit depending on what you choose to use.
I wouldn’t. The pickles, in particular, don’t freeze well or thaw well after being frozen. The chicken salad would likely be a bit watery and the dressing could separate after you thaw it. It’s best to just make it fresh.
IYou can use any dill pickles you like best. Grillo’s pickles are a delicious option, if you’re looking for a brand, but you can use any brand or flavor variation you like best for a bit of a twist. One kind of pickle I wouldn’t recommend? Sweet pickles. They’ll make the salad too sweet.
IteIf you want to round out this chicken salad a bit more and make the meal more filling, consider pairing it with a cup of soup, a simple green salad (maybe add some avocado for extra fiber), serve it in a high-protein wrap or on high-protein bread for a filling sandwich.

This dill pickle chicken salad recipe is creamy, crunchy, and flavorful, with enough protein to keep you feeling full between meals or recover well after a tough workout. Whether you’re looking for quick and easy weekday lunches, something you can pack for a picnic or trip to the pool or beach, or need a change when meal prepping, this recipe is one the whole family is going to love.