Pickle Chicken Salad
This quick Pickle Chicken Salad recipe is light, satisfying and delicious. Perfect for meal prep throughout the week. The juicy chicken is shredded and chopped into small pieces then tossed with crunchy celery, crisp red onion, zesty dill pickle, and grated hard-boiled eggs. Everything is then coated in a light lemony dill Dijon yogurt dressing. It’s addictive!
Serve this easy pickle chicken salad recipe over a slice of your favorite toasted bread, tucked inside of a wrap or loaded onto lettuce cups. No matter how you serve it, you’re going to love this combination.
If you love chicken salad, try my Creamy Tzatziki Chicken Salad or my BLT Chicken Salad recipes.
Why You’ll Love This Recipe
- Pickle flavor. If you love briny flavors, then you’ll love this chicken salad recipe. The dill pickle flavor really shines through.
- Easy to make. With just a few fresh and simple ingredients you’ll have a delicious lunch or dinner recipe ready to go.
- Perfect for snacking. This recipe is great for snacking too. Grab a handful of chips or vegetables and scoop this chicken salad right on your plate and enjoy.
- Versatile. You can enjoy this chicken salad recipe in so many ways. Tuck it in a wrap, enjoy it over lettuce, or scoop it up with chips. No matter what, it is so good.
Recipe Ingredients
- Chicken – You’ll need one pound of chicken breasts for this recipe. Bring water mixed with chicken broth to a boil. Add the chicken breasts and boil the chicken for 15-20 minutes or until the internal temperature reaches 165 degrees to ensure doneness. Once the chicken has cooled, shred or dice it into very small pieces. Option to use rotisserie chicken instead of boiling.
- Vegetables – You’ll need finely diced celery, finely diced red onion, and chopped dill pickles for this recipe. You want them all to be able the same size for even distribution and easy eating.
- Egg – This recipe calls for two grated hard-boiled eggs. Grate the eggs directly over the bowl for easy clean up. Plus, the eggs give this recipe an extra pop of protein.
- Dressing – Combine 0% Greek yogurt, Dijon mustard, extra virgin olive oil, kosher salt, cracked black pepper, garlic powder, fresh squeezed lemon juice, water and freshly chopped dill in a mixing bowl. Mix well and set aside.
How to Make Quick Pickle Chicken Salad
Boil the Chicken
Bring water mixed with some chicken broth (or chicken bone broth) to a boil. Add the chicken breasts and boil the chicken for 15-20 minutes or until the internal temperature reaches 165 degrees to ensure doneness.
Once the chicken has cooled, shred or dice it into very small pieces. Option to use shredded rotisserie chicken instead.
Prep Ingredients
Dice the celery, red onion and dill pickle into small easy to eat pieces. Make sure everything is roughly the same size for even distribution and easy eating. You’ll also want to finely dice the fresh dill. Set aside.
Add the dressing ingredients to a mixing bowl. Whisk until well combined.
Add everything into the same bowl as the dressing. Toss until well combined.
Make the Dressing
In a large mixing bowl, combine 0% Greek yogurt, Dijon mustard, extra virgin olive oil, water and fresh squeezed lemon juice, kosher salt, cracked black pepper, garlic powder, and freshly chopped dill in a mixing bowl. Mix until well combined.
Assemble the Dish
Add the shredded or diced chicken, diced celery, diced red onion, diced dill pickle and grated eggs to to a bowl. Top with dressing and toss until well coated. Serve over toasted bread with lettuce and a few slices of spicy pickle chips. Enjoy!
Storage
Store leftovers in an airtight container in the refrigerator for three to four days.
Frequently Asked Questions
Yes! You can use whatever flavor of pickle you enjoy most.
Yes! Freshly chopped parsley would work fine instead.
Yes! This chicken salad will last for up to four days covered in the refrigerator.
Other Chicken Salad Recipes to Consider Trying
Pickle Chicken Salad
Equipment
- 1 pot
Ingredients
Pickle Chicken Salad
- 1 lb. chicken breasts, boil, then shred or dice small
- ¾ cup dill pickle, diced small
- ½ cup celery, diced small
- ⅓ cup red onion, diced small
- 2 hard-boiled eggs, grated
Dressing
- ½ cup 0% Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon water
- ½ tablespoon extra virgin olive oil
- 2-3 tablespoons fresh dill, chopped small
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- few turns cracked black pepper
Instructions
How to Make Quick Pickle Chicken Salad
Boil the Chicken
- Bring water mixed with some chicken broth (or chicken bone broth) to a boil. Add the chicken breasts and boil the chicken for 15-20 minutes or until the internal temperature reaches 165 degrees to ensure doneness. Once the chicken has cooled, shred or dice it into very small pieces. Option to use shredded rotisserie chicken instead.
Prep Ingredients
- Dice the celery, red onion and dill pickle into small even-sized pieces. Chop the fresh dill and set it aside.
Make the Dressing
- In a large mixing bowl, combine 0% Greek yogurt, Dijon mustard, water, fresh squeezed lemon juice, extra virgin olive oil, kosher salt, cracked black pepper, garlic powder, and chopped dill in a mixing bowl. Mix until well combined.
Assemble the Dish
- Combine the diced or shredded chicken, diced celery, diced red onion, diced dill pickle and grated eggs in a bowl. Top with dressing until well coated. Serve over toasted bread with lettuce and a few slices of spicy pickle chips. Enjoy!
One Comment on “Pickle Chicken Salad”
Absolutely delicious and a fun twist on chicken salad! I enjoyed it on toasted sourdough with spinach. Thank you for this healthy, high protein lunch idea!!