Print

Easy Dill Pickle Chicken Salad for Quick Lunch

A molded serving of creamy dill pickle chicken salad, featuring shredded chicken, chopped pickles, and topped with bright green celery chunks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy and crunchy dill pickle chicken salad quickly. It uses simple ingredients and is perfect for a fast lunch, light dinner, or meal prep.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced
  • 1/2 cup dill pickles, finely chopped
  • 1/4 cup celery, finely diced
  • 2 tablespoons red onion, finely minced
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon dill pickle juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried dill weed
  • Salt and black pepper to taste

Instructions

  1. Place the shredded chicken, chopped dill pickles, red onion, and celery in a medium bowl.
  2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, dill pickle juice, Dijon mustard, and dried dill weed until smooth.
  3. Pour the dressing mixture over the chicken and vegetable mixture.
  4. Stir gently until all ingredients are evenly coated.
  5. Season with salt and pepper to your preference.
  6. Cover the bowl and chill for at least 15 minutes before serving to allow flavors to combine.

Notes

  • For a low carb chicken salad option, serve this mixture in lettuce cups or bell pepper halves instead of bread.
  • If you want a higher protein lunch, use all Greek yogurt instead of mayonnaise, or add one hard-boiled egg, chopped.
  • Use rotisserie chicken for the fastest preparation time.

Nutrition

Find it online: https://littlekitchendiary.com/dill-pickle-chicken-salad-recipe/