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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About how long will this keep in the fridge?
Reminds me so much of my mom’s potato salad, but a carb friendly option! Love it! Perfect option to pack for lunch.
Unique and a great option to mix it up! Don’t forget the eggs-I did at first and it was even better when they were added.
Amazing! On repeat always but even more so come summer!!
The best! Crave this chicken salad and eat it all week for lunch.
Made this last night for the first time! I don’t even like relish and I loved this!
I literally just made this today and it was so quick, easy and delicious!!! I replaced celery with snap peas because I hate celery, but still wanted that extra crunch. My husband and I both had second helpings!
Just made this for the first time last night. I made the Df version and it was amazing. Full of flavor and crazy good macros. Easy to store in the fridge too. One of those that keeps getting better AS the week goes on.
yes – i was a little nervous about all the pickles, but let me tell you…once it sits and marinates a little, it is absolutely delicious! i cannot get enough of it. ate it on some rice cakes and i cannot wait to make it again even though i ate it all week! Yummy!
Made this week!!! aaamazing!!!
So good!
Easiest recipe and best lunch by far. I love it over greens, with kale, on a rice cake, or in a pita. It’s so good and everyone I serve it to loves it just as much!
Always been a pickle fan. This is perfect! So, so good and easy.
This is a winner. I made the dairy free Version and it is my absolu favorite!
I make this weekly! Perfect to have in the fridge aS a quick snack or lunch & it tastes great all Week! Love it!!