Dill Pickle Chicken Salad (High Protein!)

Dill Pickle Chicken Salad has everything you want in an easy and packable chicken salad dish! A crunchy texture with chopped dill pickles, celery, and cucumber, plus a flavorful creamy base with fresh dill on top. Greek yogurt with ranch seasoning make up the base of this salad adding additional protein! This recipe is perfect for meal prep and lunches throughout the week.

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Introducing your new favorite Go-To for meal prep lunches, or a meal on the go: Dill Pickle Chicken Salad! It travels well, packs nicely, keeps well in the fridge, and comes together in less than 30 minutes! Did I mention minimal ingredients?

As a nutritionist who meal preps just about every week for hungry teenagers, chicken salad is a recipe I make all the time! My Buffalo Chicken Salad, Whipped Cottage Cheese Chicken Salad, and Avocado Chicken Salad are among the repeat offenders. And lately, this Creamy Mediterranean Chicken Salad (No Mayo) with chickpeas and yogurt has also been on heavy rotation for an easy, high-protein lunch. But with our obsession with my crunchy Dill Pickle Salad, I thought a classic chicken salad with dill pickle flavor was in order.

Verdict: My family is raving about this one!

How to make Dill Pickle Chicken Salad

This recipe comes together in just a few easy steps:

1. Gather up your easy ingredients: cooked chicken, celery, dill pickles, red onion, cucumbers, greek yogurt, ranch seasoning, pickle juice, and fresh dill.
2. Mix together the chopped chicken and veggies.
3. Stir together the greek yogurt with ranch seasoning and pickle juice.
4. Combine with the chicken and veggies! Top with fresh dill.
5. Refrigerate for later or enjoy right away!

Serving and Storing for Meal Prep!

This recipe will store well in the fridge for up to 1 week. I will make on the weekend so that my family can enjoy this throughout the week.

You can serve this several ways! First is in a tortilla or wrap (favorite among my kids). Or serve on a brioche bun or sourdough bread. You can also use lettuce wraps or just greens! Lots of good options here.

5 from 1 vote

Dill Pickle Chicken Salad (High Protein!)

By Amy Rains

Prep: 10 minutes mins

Cook: 25 minutes mins

Servings: 4

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Dill Pickle Chicken Salad has everything you want in an easy and packable chicken salad dish! A crunchy texture with chopped dill pickles, celery, and cucumber, plus a flavorful creamy base with fresh dill on top. Greek yogurt with ranch seasoning make up the base of this salad adding additional protein! This recipe is perfect for meal prep and lunches throughout the week.

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Ingredients 

1x2x3x

• ▢ 1 lb chicken breast*
• ▢ 3 stalks celery
• ▢ 2/3 cup diced dill pickles**
• ▢ 1/3 cup diced cucumber
• ▢ 1/4 cup diced red onion
• ▢ 2/3 cup plain Greek yogurt***
• ▢ 1/4 cup pickle juice
• ▢ 2 tbsp ranch seasoning****, (see note below)
• ▢ 2 tbsp fresh dill, (for garnish)

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Instructions 

• Begin by cooking the chicken breast if not already pre-cooked (see note below). I bake mine in the oven for 25 minutes at 350 degrees F and let cool for about 10 minutes. Cut and shred the chicken and place in a large bowl.
• Dice the celery. Add all diced veggies to the chicken: celery, onion, cucumber, and dill pickles.
• In a separate bowl, stir together the Greek yogurt, ranch seasoning, and pickle juice. Pour inside the bowl with chicken and veggies. Stir everything to combine.
• Top with fresh dill and serve immediately, or store for later use in an air tight container.

Notes

Chicken breast: you can use store bought pre-cooked chicken. You will need approximately 2 cups of chicken. 

Dill pickles: Use your personal favorite. I like Trader Joe’s cornichons or Grillo’s pickles. Save the juice to use in this recipe. 

Greek yogurt: I use non-fat, plain Greek yogurt. You can also substitute with whipped cottage cheese. 

Ranch Seasoning: I use a store-bought ranch seasoning. You can also make your own for this recipe: 2 tsp parsley, 1 tsp dried chives or dill, 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried chives. 

Nutrition

Calories: 186kcal, Carbohydrates: 9g, Protein: 28g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 74mg, Sodium: 1145mg, Potassium: 587mg, Fiber: 1g, Sugar: 2g, Vitamin A: 229IU, Vitamin C: 4mg, Calcium: 70mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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