Dill Pickle Chicken Salad
Dill Pickle Chicken Salad mixes rotisserie chicken with crunchy pickles, celery, fresh dill, Greek yogurt, mayo, mustard, and lemon for a creamy tangy cold salad. It is a practical high protein meal prep lunch for sandwiches, wraps, lettuce cups, and work containers.
Equipment
- Large mixing bowl
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
- Microplane or zester
Ingredients
- 3 cups rotisserie chicken shredded or chopped
- 3/4 cup dill pickles roughly chopped
- 1/2 cup celery finely chopped
- 1 bunch fresh dill finely chopped, about 1/3 cup
- 1/3 cup plain Greek yogurt
- 1/3 cup mayonnaise avocado oil mayo preferred
- 2 tbsp mustard preferably 1 tablespoon grainy and 1 tablespoon Dijon
- 1 lemon zested and juiced
- 1/2-1 tsp salt to taste
Instructions
- Shred or chop the rotisserie chicken into bite-size pieces and place it in a large mixing bowl.
- Chop the dill pickles, celery, and fresh dill so they can spread evenly through the salad.
- In a separate bowl, stir together Greek yogurt, mayonnaise, mustard, lemon zest, lemon juice, and half the salt.
- Fold the pickles, celery, dill, and dressing into the chicken until everything is evenly coated.
- Cover and chill for 20 to 30 minutes, then taste and adjust salt, lemon, or mustard before serving.
Notes
Storage: Keep the chicken salad in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freezing is not recommended because the yogurt, mayo, celery, and pickles can separate and turn watery.
Expert Tips: Drain the pickles well and start with less salt because rotisserie chicken and pickles can both be salty.
Meal Prep: Portion the salad into small containers and pack bread, crackers, lettuce, or vegetables separately for better texture.
Variations: Use all Greek yogurt for a tangier version, all mayo for a richer version, or add red onion for sharper crunch.
Serving Ideas: Serve cold in sandwiches, wraps, lettuce cups, snack boxes, or over chopped greens.