Easy Dill Pickle Chicken Salad (High Protein & Low Carb) Recipe

Introduction

This Easy Dill Pickle Chicken Salad is a fresh and tangy twist on a classic favorite. Packed with protein and low in carbs, it’s perfect for a quick lunch or light dinner. The bright flavors of dill, lemon, and pickles make every bite refreshing and satisfying.

Ingredients

• 3 cups rotisserie chicken, shredded or chopped
• ¾ cup dill pickles, roughly chopped
• ½ cup celery, finely chopped
• 1 bunch fresh dill, finely chopped (about 1/3 cup)
• ⅓ cup plain Greek yogurt
• ⅓ cup mayo (avocado oil mayo recommended)
• 2 tbsp mustard (1 tbsp grainy, 1 tbsp Dijon)
• 1 lemon, zest and juice
• ½-1 tsp salt

Instructions

1. Step 1: Finely shred or dice 3 cups of rotisserie chicken.
2. Step 2: Roughly chop ¾ cup of dill pickles, finely chop ½ cup of celery, and finely mince one bunch of fresh dill (about ⅓ cup).
3. Step 3: In a large bowl, combine ⅓ cup Greek yogurt, ⅓ cup mayo, and 2 tbsp mustard (1 tbsp grainy, 1 tbsp Dijon). Add the zest and juice from one lemon and whisk until smooth. You can use just Greek yogurt or mayo instead, totaling ⅔ cup, based on your preference.
4. Step 4: Add the chicken, dill pickles, celery, and dill to the bowl with the dressing. Toss everything together until fully coated.
5. Step 5: Taste the salad and season with ½ to 1 tsp salt, adjusting to your liking.
6. Step 6: Chill the salad in the refrigerator for 15 minutes to let the flavors meld before serving.

Tips & Variations

• For a creamier texture, substitute all the mayo with Greek yogurt for a lighter, tangier salad.
• Add chopped hard-boiled eggs for extra protein and richness.
• Use sweet pickles if you prefer a milder flavor.
• Serve with lettuce wraps or whole-grain bread for a balanced meal.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving again. It can be enjoyed cold or at room temperature but avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, cooked and shredded chicken breast or thighs work well. Just be sure the chicken is fully cooked and cooled before mixing.

What can I substitute if I don’t have fresh dill?

Dried dill can be used in a pinch, but use about 1 tablespoon as it’s more concentrated. Fresh dill gives the best flavor and texture for this salad.

Easy Dill Pickle Chicken Salad (High Protein & Low Carb) Recipe

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★★★★★

4.9 from 88 reviews

This Easy Dill Pickle Chicken Salad is a high-protein and low-carb dish perfect for a quick lunch or light dinner. It combines tender rotisserie chicken with tangy dill pickles, fresh celery, and aromatic dill all tossed in a creamy Greek yogurt and mayo-based dressing with a hint of mustard and lemon zest. Simple to make, refreshing, and packed with flavor, this salad is perfect for meal prep or serving chilled on warm days.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Chicken

• 3 cups rotisserie chicken, shredded or chopped

Vegetables and Herbs

• ¾ cup dill pickles, roughly chopped
• ½ cup celery, finely chopped
• 1 bunch fresh dill, finely chopped (about ⅓ cup)

Dressing

• ⅓ cup plain Greek yogurt
• ⅓ cup mayo (preferably avocado oil mayo)
• 2 tbsp mustard (1 tbsp grainy, 1 tbsp Dijon)
• 1 lemon, zest and juice
• ½–1 tsp salt, to taste

Instructions

1. Prep the Chicken: Finely shred or dice 3 cups of rotisserie chicken to ensure bite-sized, tender pieces for the salad.
2. Chop Vegetables and Herbs: Roughly chop ¾ cup of dill pickles and finely chop ½ cup of celery. Finely mince one bunch of fresh dill, which should yield about ⅓ cup.
3. Prepare the Dressing: In a large bowl, combine ⅓ cup plain Greek yogurt, ⅓ cup mayo (preferably avocado oil mayonnaise), and 2 tablespoons mustard (1 tablespoon grainy and 1 tablespoon Dijon). Add the zest and juice from one lemon. Whisk thoroughly to combine into a smooth dressing. Optionally, you can use either Greek yogurt or mayo for the full ⅔ cup depending on dietary preferences.
4. Combine Ingredients: Add the shredded chicken, chopped dill pickles, celery, and minced dill to the bowl with the dressing. Toss everything well until all ingredients are evenly coated with the creamy dressing.
5. Season to Taste: Taste the salad and add salt between ½ to 1 teaspoon according to your preference. Mix again gently to distribute seasoning.
6. Chill Before Serving: Refrigerate the salad for at least 15 minutes to allow flavors to meld and serve chilled for best taste and texture.

Notes

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• For a lower-fat version, substitute full-fat mayo with all Greek yogurt.
• Add chopped green onions or a pinch of black pepper for an extra flavor boost.
• Serve it on a bed of lettuce or inside lettuce wraps for a low-carb meal.
• Adjust mustard quantity based on your preferred tanginess level.

Keywords: chicken salad, dill pickle chicken salad, low carb salad, high protein salad, quick chicken salad, rotisserie chicken recipe, healthy chicken salad, creamy chicken salad