Ultimate Easy & Creamy Dill Pickle Chicken Salad
Make this tangy, high-protein dill pickle chicken salad in under 15 minutes. It is a quick lunch idea perfect for meal prep or serving at picnics.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3 cups cooked, shredded chicken breast
- 1/2 cup dill pickle relish, drained
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1/2 cup mayonnaise (or substitute with Greek yogurt for higher protein)
- 2 tablespoons dill pickle juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Place the shredded chicken in a medium mixing bowl.
- Add the drained dill pickle relish, chopped celery, and red onion to the bowl with the chicken.
- In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), dill pickle juice, Dijon mustard, dried dill weed, and black pepper until smooth.
- Pour the dressing mixture over the chicken and vegetable mixture.
- Fold all ingredients together gently until everything is evenly coated.
- Taste the salad and add salt if needed.
- Cover the bowl and chill the dill pickle chicken salad for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a low carb option, serve this salad in lettuce cups or alongside cucumber slices instead of bread.
- Use leftover rotisserie chicken to make this a true no cook chicken recipe.
- To boost the protein content further, substitute all the mayonnaise with plain Greek yogurt.
- This salad keeps well for up to four days when stored in an airtight container for meal prep.
Nutrition
- Serving Size: 3/4 cup
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 28
- Cholesterol: 95