Dill Pickle Chicken Salad

    Dill Pickle Chicken Salad

    A glass bowl filled with creamy chicken salad mixed with chopped celery, red onion, and dill pickles
    A glass bowl filled with creamy chicken salad mixed with chopped celery, red onion, and herbs. A spoon is in the bowl, and a small dish of pickles sits nearby on a marble surface.
    A glass bowl filled with creamy chicken salad mixed with chopped celery, red onion, and dill pickles
    Print Add to Collection Go to Collections

    Dill Pickle Chicken Salad

    Dill pickle chicken salad is tangy, creamy, and made with Greek yogurt instead of mayo. Serve as lettuce cups, a sandwich, or enjoy with cracks for a delicious, high protein lunch.
    Course Main Course, Salad
    Cuisine American
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 3 servings
    Calories 210kcal
    Author Erin Clarke / Well Plated

    Ingredients

    • 2 cups shredded or diced cooked boneless skinless chicken breasts about 2 small/medium breasts
    • ⅔ cup plain Greek yogurt I used nonfat
    • ⅔ cup chopped dill pickles chips, spears, whatever you like
    • 2 medium stalks celery diced (scant 1 cup)
    • ¼ cup finely chopped red onion
    • 2 tablespoons pickle brine
    • 2 teaspoons honey
    • ½ teaspoon kosher salt plus additional to taste
    • ½ teaspoon dried dill
    • ¼ teaspoon ground black pepper plus additional to taste
    • 2 tablespoons chopped fresh parsley or chives
    • Serving suggestions: butter lettuce leaves whole-grain bread, croissants, crackers

    Instructions

    • Stir everything together in a big bowl: chicken, yogurt, pickles, celery, red onion, brine, honey, salt, dill, black pepper, and parsley.
    • Taste and season as desired. Serve as lettuce cups, over toast, on a croissant, dip with crackers—however you like!

    Notes

    • TO STORE: Refrigerate leftovers for 3 to 4 days. Restir and season to taste prior to serving.
    • Nutrition facts calculated as 1/3 of the salad only. It yields 3 medium servings when served with toast or a hearty amount of greens. On its own, depending upon how hungry you are, the yield may be closer to 2 servings.

    Nutrition

    Serving: 1serving | Calories: 210kcal | Carbohydrates: 8g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 753mg | Potassium: 409mg | Fiber: 1g | Sugar: 7g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg

    Latest Posts