Dill Pickle Chicken Salad
Recipe from Two Peas and Their Pod
This dill pickle chicken salad is tangy, creamy, and packed with protein. Made with shredded chicken, crunchy pickles, and a light, flavorful dressing—perfect for quick lunches or make-ahead meals.
Servings: 4
Calories: 185kcal
Ingredients
- 2 cups cooked shredded chicken
- 1 cup chopped dill pickles
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon pickle brine
- 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried dill)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
Instructions
- In a large bowl, combine the shredded chicken, pickles, celery, red onion, Greek yogurt, mayonnaise, pickle brine, dill, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined. Taste and adjust seasonings, if necessary.
- Serve with crackers, on toast, in a sandwich or wrap, in lettuce cups, or with veggies.
Notes
How to Store: Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing. For best texture, avoid freezing—it can make the celery and pickles mushy.
Nutrition
Calories: 185kcal | Carbohydrates: 3g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 679mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg