Easiest Chopped Dill Pickle Chicken Salad (High Protein!) 

This creamy dill pickle chicken salad comes together in just 20 minutes with a handful of simple ingredients, no cooking required (I used rotisserie chicken for ease!). Made with a lightened-up Greek yogurt and dill dressing and packing around 35g of protein per serving, it’s satisfying enough for a filling lunch and impressive enough to bring to your next barbecue or picnic. Perfect to meal prep for the week!

If you love a good chicken salad, this dill pickle version is about to become a regular in your rotation. Honestly, even if you’re not a chicken salad fan, this one will convert you (from a fellow fair weather chicken salad gal). 

We’re talking tender chicken, crisp celery, and fresh dill, all tossed in a creamy Greek yogurt dressing spiked with real pickle juice and plenty of diced dill pickles (if this has your taste buds fired up, you will looove this healthier “fried” pickle dip too). It’s tangy, herby, and seriously addictive. This easy chicken salad recipe disappears fast whether you serve it on crackers, in a lettuce cup, or straight from the container with a fork (no judgment). 

The Greek yogurt base is one of my favourite dietitian hacks, the same move I use in my high protein buffalo chicken salad, because it’s thick, creamy, and boosts the protein without any extra effort. That said, a few tablespoons of mayo are still in the mix, because it’s not either or around here.  

Ingredient Highlights That Make This Salad Craveworthy

Greek Yogurt For A Creamy Protein-Packed Base

My go to for this salad is 5% plain Greek yogurt for the smoothest flavour, but you ca use any milk fat % you like. I do find the lower the milk fat, the tangier it gets (not a dealbreaker, just something to know)! The real reason Greek yogurt earns its spot here over regular yogurt is the thickness. It creates a dressing that coats everything beautifully without turning watery by day two, and it contributes about 3g extra protein to each serving without any extra effort. 

But Don’t Skip the Mayo Entirely 

I first tested this with yogurt alone, but it was missing that classic silky richness that really only mayo can add. Just 3 tablespoons is the perfect amount, enough to balance out the tanginess of the yogurt and pickle juice for a dressing that tastes like a proper, indulgent dill chicken salad while still being lighter than the traditional version. 

Green Onion Over Red Onion 

This might be controversial, but while I love the intense flavour of red onion, I don’t love what it does to my breath when I’m eating this for a meal prep lunch and still have to talk to people after. Haha I also find it can take over the other flavours, especially as it sits throughout the week. Green onion adds that fresh punchy flavour without taking over

Success Tips From My Dietitian Test Kitchen

Yes I’m a dietitian, but I’m also a busy mom so I’m always looking for shortcuts that won’t sacrifice flavour. 

Rotisserie chicken, the ultimate time saver. A rotisserie chicken is a mom’s best friend, and it’s exactly what makes this a true no-cook meal. It shaves 30 to 45 minutes off the recipe and turns this into a completely fuss-free option, especially in the summer when turning on the oven is a hard no. That said, if you’d rather do your own, my juicy baked chicken breasts work beautifully here too. 

Mix the dressing right in your serving or storage bowl. No need for an extra vessel, just whisk the dressing directly in the bottom of whatever you’re storing or serving from, then add the rest. Same flavour, better distribution, one less dish. 

Dice the chicken rather than shredding it. I love serving this salad with chips, crackers or fresh veggies. Diced chicken makes it so much more scoopable than shredded here. 

Let it rest if you can. You can absolutely eat this right away, but even 20 to 30 minutes in the fridge lets the flavours meld together. It genuinely gets better as it sits. 

Let’s Chop Up This Salad Together Step-by-Step