Dill Pickle Chicken Salad (with Greek Yogurt)

Creamy shredded chicken salad topped with fresh dill in a large bowl.

Dill Pickle Chicken Salad (with Greek Yogurt)

This dill pickle chicken salad with Greek yogurt is creamy, crunchy, and high protein. Ready in 10 minutes with rotisserie chicken. Perfect for meal prep.

Course dinner, Lunch

Cuisine American

Diet Gluten Free, Low Fat

Keyword chicken salad, creamy, dill pickle chicken salad, high protein, meal prep, quick

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 251

Author Robyn Conley Downs

Equipment

Large Bowl

Ingredients

4 tablespoons low-fat plain Greek yogurt
2 tablespoons mayonnaise
3 tablespoons pickle juice
1 teaspoon yellow mustard
1 clove garlic, minced
1/4 teaspoon kosher salt
1 teaspoon sugar
2 teaspoons dried dill (or 2 tablespoons fresh dill)
1 cup celery, small diced
1 cup dill pickles, small diced
3 tablespoons red onion, small diced
3 cups cooked shredded chicken (such as from a rotisserie chicken)

Instructions

In a large bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, mustard, garlic, salt, sugar and dill until smooth.
Add the celery, dill pickles, red onion, and chicken, stirring to combine.
Taste and adjust seasonings. Serve immediately, or cover and chill for at least 30 minutes for the flavors to combine.

Notes

Chicken: In testing I found that a heartier, chunkier shred on the chicken kept a nice contrast between tender chicken and crunchy pickles, which I personally preferred, however shredded chicken also works well.

Nutrition