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Bowl of easy dill pickle chicken salad high in protein and low in carbs.

Easy Dill Pickle Chicken Salad

A high-protein, low-carb chicken salad featuring flavorful dill pickles, fresh herbs, and a creamy dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main 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 ⅓ cup)
Dressing Ingredients
  • ⅓ cup plain Greek yogurt
  • ⅓ cup mayonnaise (recommended: avocado oil mayo)
  • 2 tablespoons mustard (1 tablespoon grainy, 1 tablespoon Dijon)
  • 1 lemon zest and juice
  • ½ to 1 teaspoon salt (to taste)

Method
 

Preparation
  1. Start by finely shredding or dicing up 3 cups of rotisserie chicken and place it in a large mixing bowl.
  2. Roughly chop ¾ cup of dill pickles and finely chop ½ cup of celery. Also, finely mince the bunch of fresh dill (about ⅓ cup).
Making the Dressing
  1. In a separate bowl, combine ⅓ cup of Greek yogurt, ⅓ cup of mayonnaise, and 2 tablespoons of both Dijon and grainy mustard. Add the zest and juice from one lemon.
  2. Whisk the ingredients together until well blended. Adjust the proportions as desired, using solely Greek yogurt or mayonnaise.
Mixing the Salad
  1. Add the shredded chicken, dill pickles, celery, and dill to the bowl with the dressing.
  2. Toss everything together until the chicken and veggies are thoroughly coated with the dressing.
  3. Taste the mixture and add salt according to your preference, starting with ½ teaspoon and adjusting from there.
Chill and Serve
  1. Let the salad chill in the refrigerator for at least 15 minutes before serving, allowing the flavors to meld.
  2. Serve on top of leafy greens, in whole-grain bread, or in low-carb wraps.

Notes

For quick prep, use pre-shredded rotisserie chicken. Adjust the creaminess level by increasing the mayonnaise or Greek yogurt proportionally. For added kick, consider adding hot sauce or chopped jalapeños. Store leftovers in an airtight container in the refrigerator for up to 3 days.