Easy Creamy Dill Pickle Chicken Salad
Make this quick, tangy, and crunchy dill pickle chicken salad in under 15 minutes. It is perfect for easy lunches, light dinners, or meal prepping.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt (plain, nonfat)
- 1/2 cup dill pickles, finely chopped
- 2 tablespoons pickle juice
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the shredded chicken in a medium mixing bowl.
- Add the mayonnaise, Greek yogurt, pickle juice, chopped dill pickles, celery, and red onion to the bowl.
- Mix all ingredients together until everything is well combined and creamy.
- Season with salt and pepper. Stir again.
- Taste and add more pickle juice or salt if needed for desired tanginess.
- Serve immediately or chill for 30 minutes for best flavor.
Notes
- For a lower-carb option, serve this salad in lettuce cups or over mixed greens instead of bread.
- If you prefer a thicker salad, reduce the amount of pickle juice slightly.
- This salad keeps well for up to 4 days when stored in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 14
- Saturated Fat: 2.5
- Unsaturated Fat: 11.5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 26
- Cholesterol: 85