Tangy Pickle Chicken Salad for the Perfect Lunch Refresh

A refreshing twist on lunch with this Pickle Chicken Salad packed with flavors and perfect for meal prep.

Print Recipe Pin Recipe

Prep Time 20

Chilling Time 2

Total Time 2 20

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Salad

3 cups cooked chicken shredded rotisserie chicken
1 cup dill pickles drained and patted dry
1/2 cup mayonnaise or Greek yogurt for a lighter option
1/2 cup Greek yogurt optional
1/4 cup relish dill or sweet based on preference
2 tablespoons mustard yellow, Dijon, or spicy
1/4 cup chives or green onions
2 tablespoons fresh dill or dried for a stronger flavor
to taste salt
to taste pepper

For Serving

4 slices bread or crackers
4 leaves lettuce for wraps

Equipment

Mixing bowl
Spatula
air-tight container

Method

Making the Salad

Shred cooked chicken into bite-sized pieces and combine it with diced dill pickles in a large mixing bowl.
In a separate bowl, whisk together mayonnaise, Greek yogurt, relish, and mustard. Add chopped chives, fresh dill, and season with salt and pepper.
Pour the dressing over the chicken and pickle mixture, folding gently to coat everything evenly.
Taste and adjust seasoning as necessary, adding more salt, pepper, or mustard if desired.
Refrigerate the salad for at least 2 hours to allow flavors to meld.
Serve with bread, crackers, or lettuce leaves.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 2mgCalcium: 6mgIron: 8mg

Notes

For best results, chill the salad for at least 2 hours before serving to enhance flavors. Store in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!