Healthier Dill Pickle Chicken Salad
This healthier dill pickle chicken salad is creamy, tangy, protein-packed, and gluten-free. Perfect for easy lunches and meal prep!
Equipment
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- ½ cup plain Greek yogurt
- 2 Tbsp avocado oil mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp pickle juice
- ¾ cup dill pickles, chopped
- 2 celery stalks, diced
- 2 Tbsp red onion, finely diced
- 1 Tbsp fresh dill, chopped
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- Optional: sliced green onions for garnish
Instructions
- Cook the chicken if needed, then let it cool slightly before chopping or shredding.
- In a large bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, and pickle juice until smooth.
- Add the chicken, dill pickles, celery, red onion, fresh dill, garlic powder, sea salt, and black pepper.
- Stir everything together until evenly coated and creamy.
- Chill the chicken salad for at least 20 minutes before serving for the best flavor.
- Serve on gluten-free bread, in lettuce wraps, with crackers, or over a fresh salad.
Notes
Chef Tips:
- Use rotisserie chicken for an even quicker meal prep shortcut.
- Pat the pickles dry slightly before mixing to keep the salad creamy instead of watery.
- Fresh dill adds the best flavor, but dried dill can work if needed.
- Let the chicken salad chill before serving so the flavors blend together beautifully.