Dill Pickle Chicken Salad
Description:
Dill Pickle Chicken Salad is a creamy, tangy, protein-packed dish that’s perfect for lunch, picnics, or a light dinner. Combining tender shredded chicken with crunchy dill pickles, celery, and a creamy dressing, it offers bold flavor and satisfying texture. The star ingredient—pickle juice—infuses the chicken with a briny tang that’s irresistible for pickle lovers!
Ingredients:
For the Salad:
2 cups cooked, shredded chicken breast (rotisserie or poached works great)
1 cup chopped dill pickles
1/3 cup chopped celery
1/4 cup chopped red onion (optional)
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
For the Dressing:
1/2 cup mayonnaise (can sub Greek yogurt or do 50/50)
2 tbsp pickle juice (from the jar)
1 tsp Dijon mustard
Salt & black pepper to tast
Optional: a pinch of garlic powder
Instructions:
Prepare Ingredients:
Finely chop pickles, celery, onion, and dill. Shred cooked chicken into bite-sized pieces.
Make the Dressing:
In a small bowl, whisk together mayo, pickle juice, Dijon mustard, and seasoning.
Combine:
In a large bowl, combine chicken, pickles, celery, onion, and dill. Pour dressing over and mix well.
Chill (Optional):
For best flavor, cover and chill for at least 30 minutes before serving.
Serve:
Enjoy it in lettuce wraps, sandwiches, on crackers, or straight from the bowl!
Time Estimates:
Prep time: 10–15 minutes
Chill time (optional): 30 minutes
Total time: 15–45 minutes depending on chill preference
Nutritional Info (Per 1 Cup Serving, approx.):
Calories: 290
Protein: 24g
Fat: 20g
Carbohydrates: 3g
Fiber: 0.5g
Sugars: 1g
Sodium: 700mg (may vary based on pickle brand and chicken)
Tips & Variations:
Use Greek yogurt for a lighter version.
Add chopped boiled eggs for extra protein.
Swap in sweet pickles if you prefer a sweeter twist.
Add avocado or a squeeze of lemon for richness and brightness.
Q&A:
Q: Can I use canned chicken?
A: Yes! Just be sure to drain it well and break it apart for a good texture.
Q: How long does it last in the fridge?
A: Up to 3–4 days in an airtight container.
Q: Can this be frozen?
A: It’s not recommended due to the mayo-based dressing—it can separate when thawed.
Q: What kind of pickles work best?
A: Classic dill pickles are best. For extra crunch, use refrigerated ones like Claussen or Grillo’s.
Q: Is it keto-friendly?
A: Absolutely—very low in carbs and high in fat and protein.
Q: What can I eat this with?
A: Lettuce wraps, cucumber slices, low-carb tortillas, sandwich bread, or crac