Description
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!
Ingredients
Scale
- 1 cup dill pickles, diced
- ½ cup plain Greek yogurt
- 3 tbsp mayo
- 3 tbsp pickle juice
- ⅓ cup fresh dill, roughly chopped
- ½ tsp salt
- Pepper, to taste
- 3 cups cooked chicken breasts, diced*
- 2 stalks celery (about 1 cup), diced
- 2 green onions (about ¼ cup), sliced
- Dill pickle chips, for topping (optional)
Instructions
- To a large bowl or sealable storage container, add the pickles, Greek yogurt, mayo, pickle juice, dill, salt, and pepper. Whisk to combine.
- To the same bowl, add the chicken, celery, and green onion. Stir until evenly coated.
- Serve immediately or refrigerate for 20–30 minutes. If using, top with crushed dill pickle chips just before serving.
Notes
- *Chicken: I used rotisserie chicken with the skin removed, but my juicy baked chicken breasts work great too if you prefer to cook your own.
- Fridge Storage: Store in an airtight container in the fridge for up to 5 days. Add the chip topping fresh each time so it doesn’t get soggy.
- Freezer Storage: This actually freezes really well! Freeze in an airtight container or storage bag for up to 1 month. Thaw overnight or in the microwave and give it a good stir to reintegrate any liquid that has separated.
- Serving ideas: On crackers, in lettuce cups, in a wrap, or as a party dip with chips and veggies.