High Protein Dill Pickle Chicken Salad

High Protein Dill Pickle Chicken Salad – This easy dill pickle chicken salad is tangy, creamy, and packed with flavor! A quick, protein-rich recipe perfect for lunch, meal prep, or low-carb wraps.

If you’re a fan of tangy pickles and creamy chicken salad, this High Protein Dill Pickle Chicken Salad is about to become your new go-to recipe! It’s bold, flavorful, protein-packed, and incredibly easy to make. Whether you’re prepping lunches for the week, hosting a summer barbecue lunch, or just craving something fresh and zesty, this recipe checks all the boxes.

 Why You’ll Love This Dill Pickle Chicken Salad

• Bold, tangy flavor – It’s briny, crunchy, and absolutely bursting with flavor, perfect for pickle lovers!

• Protein-packed & satisfying – Great for low-carb or high-protein diets.

• Meal prep magic – Stays delicious for days in the fridge.

• Quick & easy – Made with simple ingredients in just 10 minutes!

• Versatile – Serve it in lettuce cups, sandwiches, wraps, or on crackers.

Ingredients You’ll Need

Here’s what you’ll need to make this simple and satisfying recipe:

• Cooked Chicken, shredded or chopped (rotisserie chicken works great)

• Plain Greek Yogurt

• Mayonnaise (I love this Homemade Avocado Oil mayo)

• Chopped Dill Pickles (Claussen or Grillo brand are my favorites)

• Dijon Mustard

• Dried Dill Weed

• Garlic powder

• Salt & pepper, to taste

Optional Add-Ins:

• Hard-boiled eggs, chopped

• Chopped green onions

• Chopped celery

• Crushed red pepper for a little heat

How to Make Dill Pickle Chicken Salad

This recipe is quick, easy, and comes together in just a few steps:

1. Prep the Chicken – Use leftover cooked chicken, shredded rotisserie, or poach chicken breasts and shred them. You’ll need about 2 cups. Try my recipe for Instant Pot Shredded Chicken for the perfect tender and juicy chicken breast.
2. Mix the Dressing – In a large bowl, whisk together the Greek yogurt, mayo, dijon, garlic powder, and dill weed. Taste and adjust the seasoning as needed.
3. Combine Everything – Add the shredded chicken and chopped pickles. Mix until well coated.
4. Chill (Optional) – Let the salad chill in the fridge for 30 minutes for best flavor. This allows the dressing to soak into the chicken.
5. Serve & Enjoy! – Serve cold in lettuce cups, on toasted sourdough, wrapped in a tortilla, or scooped with crackers or veggies.

Variations & Serving Ideas

One of the best things about this dill pickle chicken salad is how easy it is to customize:

• Use Homemade Pickle Salsa in place of the chopped dill pickles for even more flavor!

• Add extra veggies like shredded carrots or cucumber for crunch and nutrients.

• For extra heat, add chopped spicy pickles or a splash of hot sauce.

• Use a combo of chopped dill pickles and bread and butter (sweet) pickles.

• Mix in chopped jalapeños or banana peppers.

• Mix in 2 chopped hard-boiled eggs for extra protein and creaminess.

Serving Suggestions:

• Lettuce wraps for a low-carb option.

• Whole grain bread or a croissant for a heartier meal.

• Mini slider buns for parties or meal prep.

• Stuffed inside a pita or served over greens as a salad bowl.

• Scooped with crackers for a quick lunch on the go.

Frequently Asked Questions

How long does dill pickle chicken salad last in the fridge?

It keeps well in an airtight container in the fridge for 3–4 days. The flavor even improves as it sits!

Can I freeze this chicken salad?

Freezing is not recommended, as the mayo and veggies won’t hold up well in texture after thawing.

Can I make it dairy-free or Whole30?

Absolutely! Use dairy-free mayo (like Primal Kitchen or avocado oil-based mayo) instead of Greek yogurt and ensure your pickles and seasoning are compliant.

Is this chicken salad keto-friendly?

Yes! This recipe is naturally low in carbs and high in protein and healthy fats, making it perfect for keto or low-carb diets.

What are the Macros for Dill Pickle Chicken Salad?

Carbs: 1 gram

Protein: 23 grams

Fat:8 grams

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