The easiest and most delicious chicken salad you’ll ever eat! Fine. If you love pickles and mustard. But if you’re reading this, maybe you’re curious even if you thought you didn’t… so I’m thinking…. it’s time to try! This is NUMBER ONE in my house. I’ve been asked politely never to let it run out! Ha.
In the summer, when nobody wants to turn on the oven if we can avoid it, I love having recipes on hand that don’t require actual cooking. This definitely fits the bill!
Although I don’t know a time of year where I don’t appreciate a recipe that doesn’t require actual cooking. Just saying.
It seems like everyone has their own version of chicken salad. I’ve seen and tried a lot of them through the years. I’ve decided I prefer a simple recipe with ingredients that I always have on hand. And of course never packed with mayo … because PURPOSE DEFEATED.
It’s kind of a chicken salad meets egg salad. And I know the hard boiled eggs will throw off a few of you, but I love the addition! If you don’t, feel free to swap for 75 grams of additional chicken. If you’re a macro-counter, it’s only going to change the macros by +2 protein, -2 fat per serving. For me, the combination of the chicken, hard-boiled eggs, celery, green onions, dill, and sweet pickles is SO ADDICTING. It’s fresh and crunchy, and tangy and sweet. I double it of course, and my girls, Ross, and I all fight for whatever makes it past day-one!
How to Make Pickle Chicken Salad
Here’s what you need for the bulk of this pickle chicken salad:
- Rotisserie chicken breast (or other cooked chicken breast)
- Hard-boiled eggs
- Celery or fennel
- Dill pickles
- Green onion
- Sweet relish
- Fresh dill
Chop, shred and combine all of the ingredients in a bowl. If I’m using rotisserie chicken that doesn’t have a ton of flavor, I like to heat it up in a pan (for JUST a minute) and season it with salt, pepper, and maybe a little garlic before adding it to my recipe. A super quick, hot sear kind of brings it back to life and takes away any weird store-bought rotisserie texture, without giving it that re-cooked poultry flavor. Nobody wants their chicken salad tasting like it’s reheated leftovers. (Even if it is! That’s your secret to keep.)
Once you have the bulk of your pickle chicken salad tossed together, it’s time to make the dressing. For that you will need the following ingredients:
- Low-fat mayo (I used Hellmans at 3.5 fat per Tbsp)
- Non-fat Greek yogurt
- Red wine vinegar
- Salt and pepper to taste
Whisk the ingredients together and add them to the pickle chicken salad in a large bowl. If you want to tweak the macros on the dressing and use all Greek yogurt, go for it! You’ll save a little fat and add a little more protein to your salad. But not much. It’s up to you. Either way you make it will be delicious.
Once it’s mixed I like to serve this pickle chicken salad on rice cakes, corn thins, crackers, or even on a sandwich. As an ever lighter snack, we love it in jicama tortillas (just super thin sliced jicama rounds we find at Trader Joe’s) or wrapped in lettuce. It’s great stuffed in pitas with tons of sprouts and extra mustard! This is making me hungry.
It’s so versatile and everyone in my family loves to have this on hand for snacking. (Ok four of us.) If you count your macros, you know it’s so nice to have snacks around that you know will balance out your carbs, fats, and proteins just perfectly without much thought. This one’s a winner.
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For more on how macros work into my very normal life– haha– be sure to follow me on Instagram @lillieeatsandtells. And if you try this recipe, share it on Instagram and tag me so I can see it! I love seeing what you create from my recipes.
Pickle Chicken Salad
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 2 cups rotisserie chicken breast * (or other cooked chicken) (300 g)
- 2 hard-boiled eggs, chopped (75 g)
- 1 ½ cup celery, chopped fine (150 g) fennel works too
- 1 ½ cup dill pickles, chopped (200 g)
- ½ cup green onion, chopped (60 g)
- ¼ cup sweet relish (60 g)
- 2-3 Tbsp dill, chopped (8 g)
- 2 Tbsp low-fat mayo (30 g)
- 3 Tbsp non-fat Greek yogurt (45 g)
- 1 Tbsp red wine vinegar (15 g)
- 1 Tbsp mustard (15 g)
- Salt and pepper to taste
- Combine all ingredients from chicken to dill.
- Make a quick dressing by whisking Mayo, Greek yogurt, vinegar, and mustard. Mix dressing in salad and add salt and pepper to taste.
- Eat on rice cakes, corn thins, crackers… wrapped in lettuce or build a sandwich!