Make this zesty, tangy Dill Pickle Chicken Salad in under 15 minutes. It is a high-protein lunch perfect for meal prep, served best on croissants or in lettuce cups.
Author:maddie-thompson
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Lunch
Method:No Cook
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups cooked, shredded chicken breast
1 cup dill pickles, finely chopped
1/2 cup celery, finely chopped
1/4 cup red onion, finely minced
1/2 cup mayonnaise (for classic flavor) OR plain Greek yogurt (for healthy chicken salad)
2 tablespoons dill pickle juice
1 tablespoon Dijon mustard
1 teaspoon dried dill weed
Salt and black pepper to taste
Instructions
Place the shredded chicken, chopped dill pickles, celery, and red onion into a medium mixing bowl.
In a separate small bowl, whisk together the mayonnaise or Greek yogurt, dill pickle juice, Dijon mustard, and dried dill weed until smooth. This creates your tangy dressing.
Pour the dressing mixture over the chicken and vegetable mixture.
Use a spoon or spatula to gently fold all ingredients together until the chicken is evenly coated. Do not overmix.
Taste the salad and add salt and pepper as needed. If you want more tang, add another splash of pickle juice.
Cover the bowl and chill the dill pickle chicken salad for at least 15 minutes before serving to allow the flavors to blend.
Serve this easy chicken salad immediately on croissants, thick bread for chicken salad sandwiches, in lettuce wraps for a low carb option, or with crackers.
Notes
For extra crunch, add 1/4 cup of toasted pecans or sunflower seeds when mixing.
If you are making this for meal prep, store the salad in an airtight container in the refrigerator for up to 4 days.
To make this recipe low carb chicken salad, skip bread and serve it in crisp romaine or butter lettuce cups.