Description
This creamy, tangy Dill Pickle Chicken Salad is packed with juicy chicken, crunchy pickles, and a simple dressing. Perfect for meal prep, sandwiches, or light lunches
Ingredients
2 chicken breasts, cooked & shredded (or 2 large cans of chicken breast)
3 tablespoons mayonnaise of choice (olive oil mayo or plain Greek yogurt)
2 stalks celery, diced
1/2 cup dill pickles, diced (one large deli pickle)
1/4 red onion, very finely chopped
1/2 teaspoon garlic powder
1 teaspoon dried dill
1 teaspoon dried parsley
Salt and pepper, to taste
Lettuce leaves for wrapping or bread for serving
Instructions
Shred cooked chicken breasts or drain canned chicken well.
Dice celery, pickles, and red onion finely.
In a large bowl, mix the mayonnaise (or Greek yogurt), garlic powder, dill, parsley, salt, and pepper.
Add shredded chicken and diced veggies to the bowl.
Stir everything together until fully combined.
Chill in the fridge for 30 minutes if possible for best flavor.
Serve wrapped in lettuce, stuffed in bread, or straight from the bowl!
Notes
Canned chicken works great for a shortcutu2014just make sure to drain it well.
Fresh deli pickles add extra crunch and flavor.
Letting the salad chill enhances the flavors perfectly.
Customize with shredded cheese, bacon bits, or hard-boiled eggs for even more deliciousness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (use pre-cooked chicken)
- Category: Lunch , Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 70 mg