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–+ servings
Dill Pickle Chicken Salad

Dill Pickle Chicken Salad: Your New Go-To Easy Meal

Dill Pickle Chicken Salad is a quick, zesty twist on a classic salad that is perfect for meal prep and low-carb lunches.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Salad
  • 2 cups cooked chicken shredded or chopped; rotisserie chicken is a quick option
  • 1 cup dill pickles diced; provides tangy flavor
  • 1/4 cup green onions sliced; adds mild onion flavor
For the Creamy Dressing
  • 8 oz cream cheese very softened for a creamy texture
  • 1/2 cup mayonnaise adds richness and moisture
  • 2 tbsp dill pickle juice from the pickle jar; adjust to taste
  • 1 tbsp dried dill for herbal flavor; can swap for fresh
  • 1 tsp garlic powder for seasoning
  • 1/2 tsp salt to enhance flavors
  • 1/4 tsp black pepper for seasoning

Equipment

  • Mixing bowl
  • spatula
  • Refrigerator

Method
 

Preparing the Salad
  1. In a large mixing bowl, combine shredded or chopped cooked chicken with diced dill pickles and sliced green onions. Stir gently to mix.
  2. In a separate bowl, blend together softened cream cheese and mayonnaise until smooth. Add dill pickle juice, dried dill, garlic powder, salt, and pepper, mixing thoroughly.
  3. Pour the creamy dressing over the chicken mixture, folding it in gently until evenly mixed.
  4. Cover the bowl and refrigerate for at least 1-2 hours to allow flavors to meld.
  5. Stir before serving. Serve on toasted bread, in lettuce wraps, or on fresh greens.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 5gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 95mgSodium: 680mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4-5 days. Avoid freezing to preserve texture.

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