Dill Pickle Chicken Salad

A glass bowl filled with creamy chicken salad mixed with chopped celery, red onion, and dill pickles

5 From 6 reviews . Help us out! Review HERE.Help out & review HERE

Dill pickle chicken salad is tangy, creamy, and crunchy. Serve as lettuce cups, a sandwich, or with crackers for a delicious, high protein lunch.

Prep: 15

Total: 15

Servings: servings

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Ingredients

2 cups shredded or diced cooked boneless skinless chicken breasts about 2 small/medium breasts
⅔ cup plain Greek yogurt I used nonfat
⅔ cup chopped dill pickles chips, spears, whatever you like
2 medium stalks celery diced (scant 1 cup)
¼ cup finely chopped red onion
2 tablespoons pickle brine
2 teaspoons honey
½ teaspoon kosher salt plus additional to taste
½ teaspoon dried dill
¼ teaspoon ground black pepper plus additional to taste
2 tablespoons chopped fresh parsley or chives
Serving suggestions: butter lettuce leaves whole-grain bread, croissants, crackers

Instructions

Stir everything together in a big bowl: chicken, yogurt, pickles, celery, red onion, brine, honey, salt, dill, black pepper, and parsley.
Taste and season as desired. Serve as lettuce cups, over toast, on a croissant, dip with crackers—however you like!

Notes

TO STORE: Refrigerate leftovers for 3 to 4 days. Restir and season to taste prior to serving.
Nutrition facts calculated as 1/3 of the salad only. It yields 3 medium servings when served with toast or a hearty amount of greens. On its own, depending upon how hungry you are, the yield may be closer to 2 servings.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 8gProtein: 28gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 72mgSodium: 753mgPotassium: 409mgFiber: 1gSugar: 7gVitamin A: 228IUVitamin C: 3mgCalcium: 95mgIron: 1mg