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I’m obsessed with dill pickles, and you guys go nuts over my viral chicken salad. So, I made this high protein, super flavorful Dill Pickle Chicken Salad, and it’s amaze!
Pickle Lovers Dream!
- Crunchy and Zesty Flavor: Say goodbye to regular chicken salad. This recipe brings your favorite zesty, dill pickle flavor and crunch!
- High Protein: I am always on the hunt for high-protein recipes. This one has about 19 grams of protein per serving.
- Ridiculously Easy: This recipe is ready in 10 minutes! I know my pickle girlies love their simple “girl dinners” or salty snacks!
Ingredients Needed
- Rotisserie Chicken: To save you time, buy pre-shredded rotisserie chicken. Or chop up my quick instant pot chicken breast.
- If you want a stronger pickle flavor, simply add more chopped dill pickles. You can use any kind of pickle you prefer.
- Swap Out The Mayo: Substitute all or part of the mayo with plain Greek yogurt for a lighter, higher-protein version.
How to Make Dill Pickle Chicken Salad
You’re definitely going to be making this dill pickle chicken salad recipe on repeat! Not only is it packed with protein, but it also satisfies that crunchy, salty craving. What’s more, it takes just 10 minutes to make!
- Combine: In a large bowl, combine the cooked, chopped or shredded chicken, diced dill pickles, diced celery, and sliced green onions.
- Mix Dressing: In a medium bowl, add mayonnaise, dill pickle juice, garlic powder, dried or fresh dill, Dijon mustard, Kosher salt, and black pepper, then whisk to combine.
- Stir and Serve: Pour the dressing over the chicken mixture, then stir well to coat. If you have time to let it chill in the fridge, the pickle flavor will get better as it sits. Serve on croissants, bread, or as a lettuce wrap if you want a low-carb option.
Storing Leftover Dill Pickle Chicken Salad
Follow my tips below for storing dill pickle chicken salad for later! I love to make a big batch for meal prep so lunch time is quick and easy.
- In the Refrigerator: Chicken salad is best served chilled. Refrigerate in an airtight container for up to 5 days.
- Freezing: I do not recommend freezing this chicken salad. Freezing can cause the vegetables to become mushy.
More Delicious Pickle Recipes To Try
If you love pickles as much as I do, I know you will love these pickle recipes. Let me know what other pickle recipes you’d like me to make!
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Dill Pickle Chicken Salad
Ingredients
Chicken Salad
- 2 ½ cups shredded or chopped chicken cooked chicken
- ¾ cup diced dill pickles
- ⅓ cup diced celery
- ⅓ cup sliced green onions
Dill Pickle Dressing
- ½ cup mayonnaise
- 2 tablespoons dill pickle juice from the jar
- ½ teaspoon garlic powder
- 1 teaspoon dried dill or fresh dill
- 1 tablespoon Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- croissants, bread, or crackers for serving
Instructions
- In a large bowl, combine 2 ½ cups shredded or chopped chicken cooked chicken, ¾ cup diced dill pickles, ⅓ cup diced celery, and ⅓ cup sliced green onions.
- In a medium bowl, add ½ cup mayonnaise, 2 tablespoons dill pickle juice, ½ teaspoon garlic powder, 1 teaspoon dried dill or fresh dill, 1 tablespoon Dijon mustard, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Whisk to combine.
- Pour the dressing over the chicken mixture and stir well to coat the ingredients into the dressing.
- Enjoy on croissants, bread, or crackers for serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
