Tangy dill pickles, crunchy celery, chopped egg and fresh dill in a creamy mustard dressing made with Greek yogurt and a little mayo. My dill pickle chicken salad needs no oven, and with rotisserie chicken it’s ready in about 20 minutes. Fine, it’s the most delicious chicken salad you’ll ever eat if you love pickles and mustard. But if you’re reading this, I think it’s time to try.
It’s NUMBER ONE in my house, and I’ve been asked politely never to let it run out. Ha. Each serving is 200 calories with 24.4 grams of protein, and the recipe makes 4.
A Quick Look At The Recipe
- Recipe Name: Dill Pickle Chicken Salad
- Ready In: 20 minutes
- Serves: 4 servings
- Calories: 200 cal
- Protein: 24.4g
- Fat: 6.6g
- Carbs: 8.2g
- Why You'll Love It: A quick and easy chicken salad that fits your macros with the perfect amount of crunch!
Before You Start Cooking
- Wake up rotisserie chicken. I would never want to eat Costco’s pre-packaged rotisserie breast plain. I shred and chop it, then toss it in a super hot pan with a GOOD pinch of salt, pepper and garlic powder for about a minute and a half. Cool it in the fridge while you chop the veggies.
- Keep the sear short. Too long and it tastes like re-cooked poultry. You just want to bring it back to life.
- Have your eggs boiled. Hard-boiled eggs from the fridge keep this quick. If you’re boiling them fresh, plan on extra time.
- Chop the pickles and celery fine. Small pieces mean pickle in every bite and a salad that holds together on a cracker.
Important Ingredients and Substitutions
- Dill pickles: Use a brand you love eating straight from the jar. Readers love Grillo’s, and one used Grillo’s hot pickles for a spicy version.
- Sweet relish: It balances all that tang. One reader skipped it and still loved it.
- Celery: Chopped fennel works too if you want a little anise flavor.
- Mayo: I use a low-fat mayo labeled 3.5 grams of fat per tablespoon.
For dairy-free, use a dairy-free yogurt or skip the Greek yogurt and use all light mayo. One reader skipped the yogurt and added a little extra mustard.
How to Make Dill Pickle Chicken Salad
- Prep the chicken. Shred and chop the chicken. If it’s rotisserie, give it the quick sear above and let it cool.
- Combine. Add the chicken, eggs, celery, pickles, green onion, relish and dill to a bowl.
- Dress it. Whisk the mayo, Greek yogurt, vinegar and mustard, then stir it into the salad. Season with salt and pepper to taste.
Frequently Asked Questions
How long does it keep?
About 4 days in the fridge, which makes it great for lunch prep. Stir it before serving, since the pickles release a little juice as it sits.
Mine seems dry. What should I do?
One reader who tripled the recipe made a little extra dressing on the side. Whisk up another half batch of the yogurt and mustard dressing and stir in as much as you like.
Can I leave out the eggs?
Yes. One reader skipped the yolks and kept the whites, and it was still great. The macros will change a little, so log it the way you make it.
How to Serve Pickle Chicken Salad
We eat it on rice cakes, corn thins, crackers or a sandwich. For something lighter, try it in jicama tortillas (Trader Joe’s sells thin jicama rounds) or wrapped in lettuce. It’s also great stuffed in pitas with sprouts and extra mustard. One reader says her kids request it for school lunches.
If you like having lunches like this planned out, my meal plans do the planning and the macros for you every week.
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Dill Pickle Chicken Salad
Ingredients
- 2 cups rotisserie chicken breast* or other cooked chicken (300g)
- 2 hard-boiled eggs chopped (75g)
- 1 ½ cup celery chopped fine (150g), fennel works too
- 1 ½ cup dill pickles chopped (200g)
- ½ cup green onion chopped (60g)
- ¼ cup sweet relish (60g)
- 2-3 Tbsp dill chopped (8g)
- 2 Tbsp low-fat mayo (30g)
- 3 Tbsp non-fat Greek yogurt (45g)
- 1 Tbsp red wine vinegar (15g)
- 1 Tbsp mustard (15g)
- Salt and pepper to taste
Instructions
- 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!
Notes
Nutrition
Tried this recipe?
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This was delicious!
Easy and delicious! The first time I made it I ate it for 3 days in a row. I loved it on some Chips with some extra jalapeño mustard. Soooo good! Definitely added to the lunch rotation.
So easy to make and truly, DELICIOUS! I added a tablespoon of pickle juice as I like things extra salty and pickle-y. Yum!
Staple lunch prep! I love how versatile this is – you can have it with crackers, in a wrap, in a sandwich or even piled on a bunch of greens. And it’s foolproof, you can totally eyeball most of it and it comes out amazing every time!
This was soo tasty! Loved all the flavors! Tried with rotisserie chicken and leftover grilled chicken I had in the fridge and both ways were delicious! I’ve also tried with dill pickles and bread and butter pickles. I love how you can change little things but the base still stays the same! Every way is good!
So easy and delicious!
I have made this two weeks in a row with grilled chicken and it is incredible! I love that she puts the weights so I don’t have to dirty any extra dishes I just use my scale for each item. So so much easier! Make this!!! You won’t regret it!
I love this recipe. It’s got great flavor with out making you feel guilty. It is perfect to make a batch of for the week for quick and easy lunches. I make it Sunday and it’s still good on Friday. If I say I have made it 3 out of the last 4 weeks for lunch, I’m not lying. You must make this.
Huge fan of egg salad and chicken salad so to have the two combined is 🤯 amazing!!!
This is SO flavorful! It will definitely become a lunch staple. So delicious!
This chicken salad is ADDICTING! It’s to die for and tastes even better the next day. I eat it by the spoonful, on top of cucumber slices, and in lettuce wraps.
I am not one for a lot of chopping or ingredients I don’t have in my fridge, but WOW! It’s like the ultimate chicken salad with potato salad vibes. I hate to admit I eat it for lunch and dinner because it’s just sooo refreshing!
I made this for my husband’s lunches and he said it was the most delicious lunch I’ve ever packed him! He also asked me if I got the recipe from his mom (who lives in russia). Apparently this is just like the chicken salad his mom made him growing up. Lol. Thanks for making my husband happy and nostalgic!
This was so yummy!! I didn’t have Greek yogurt on hand so just left it out (no substitution) and I had to use canned chicken since that’s all we had, but I used your pan fry trick on it and it came out great!! I’m loving it with crackers, in a lettuce wrap, or just with a spoon out of the bowl.
Oh. My. Gosh. Just made a double batch for the first time and SO glad I did. This seriously was the best chicken salad EVER! Even my kids loved it!! Thank you so much!!