For my dill pickle lovers, you’ll love this modern version of a classic chicken salad recipe.

With crunchy pickles, fresh dill, creamy mayonnaise and Greek yogurt plus cooked chicken, you get a total flavour bomb with minimal work

I love anything dill pickle like my high protein dill pickle dip recipe. But, this dill pickle chicken salad sure hits the spot for easy meal prep lunches or even as a part of brunch!

Why you’ll love this delicious dill pickle chicken salad recipe

• By using shredded rotisserie chicken, you can whip this up in just 10 minutes!
• Easy to meal prep for the week ahead for easy lunches.
• A great way to use up leftover cooked chicken.
• This recipe is something the whole family will love.

Ingredients needed for this chicken salad

Dill pickles: a must in this chicken salad are tons of crunchy dill pickles!

Chicken: use cooked shredded chicken to make this recipe a breeze!

Dill: I love to pack this chicken salad with fresh herbs, specifically a ton of fresh dill

Red onion: adding a crunch and tangy flavour to this salad, a bite of red onion

Mayonnaise: mayonnaise is key to this delicious chicken salad and I love to pair it with plain Greek yogurt

Yogurt: plain Greek yogurt is mixed with mayo to add some creaminess

Seasonings: use pickle juice, dijon mustard, onion powder, garlic powder, salt and pepper to season this flavourful chicken salad

Dill pickle juice: for the best flavor make sure to add the dill pickle juice to this chicken salad

How to make this chicken salad recipe

Step 1: Shred the rotisserie chicken (use a stand mixer with the paddle attachment or even a hand mixer to shred the cooked chicken – it works like a charm! But you can also shred the chicken with two forks if desired).

Step 2: In a large bowl combine the shredded chicken, fresh chopped dill, chopped red onion, mayonnaise, plain Greek yogurt, salt, pepper, chopped dill pickles, pickle juice, dijon mustard, onion powder and garlic powder. Mix everything together until fully combined.

Step 3: Taste and adjust seasoning with more salt, pepper, fresh dill or dill pickles if desired.

Step 4: Store in the fridge in an airtight container for at least 1 hour to let the flavours meld together. Then serve or keep in the fridge or meal prep containers for up to 4 days. Make sure to give it a good stir before serving or packing for lunch.

Optional – Cook your own chicken:

• If cooking your own chicken, preheat the oven to 400F and line a baking sheet with parchment paper.

• Season 450 grams / 1 lb chicken breasts with 1 tbsp of olive oil, making sure to drizzle over all chicken breasts. In a small bowl mix together 1 1/2 tsp salt, 3/4 tsp garlic powder, 3/4 tsp onion powder and 1/2 tsp ground pepper. Then, season both sides of the chicken breasts with this mixture, dividing evenly between them.

• Bake the chicken breasts for 22-26 minutes or until the internal temperature reaches 165F. Set aside to cool.

• Once the chicken breasts are cool enough to handle, use two forks to shred the chicken and set aside in a bowl to cool further.

Serving suggestions

There are so many delicious ways to enjoy this dill pickle chicken salad, that’s why its such a great recipe!  

• Sharing board: Create a sharing board with the chicken salad as the star. Use the pictures in this post for inspiration pairing the chicken salad with fresh vegetables like radishes, carrots, cucumber slices and celery and your choice of crackers or favorite chips.
• Lettuce wraps: Use this chicken salad as a filling for a low carb option. Try butter lettuce or even iceberg lettuce to create lettuce cups.
• Chicken salad sandwiches: You cannot go wrong with a classic chicken salad sandwich. Make a sandwich with a croissant, baguette or sourdough and add a little lettuce too.
• Meal prep: Pair this chicken salad with veggies and your favourite crackers to make meal prepped lunch boxes all week long.

Expert tips

• I love to use my stand mixer with the paddle attachment or even a hand mixer to shred the cooked chicken – it works like a charm! But you can also shred the chicken with two forks if desired.
• If you don’t love red onion you can substitute with sliced green onions instead.
• This chicken salad is great for meal prep lunches!

Common questions

Can I substitute the mayonnaise for more Greek yogurt?
Yes! You can substitute the mayonnaise for the same amount of Greek yogurt but I highly recommend adding a squeeze of lemon juice to add a bit of the tang you’ll miss from not using the mayonnaise.

Do sweet pickles work in this recipe?
I do not recommend using sweet pickles. This chicken salad is made for dill pickles!

How to store dill pickle chicken salad

Store in the fridge in an airtight container or meal prep containers for up to 4 days. Make sure to give it a good stir before serving or packing for lunch.

More chicken recipes to love from the blog

Easy Healthy Baked Lemon Chicken (quick dinner!)

One Pan Roasted Chicken with Chickpeas and Tomatoes

Easy Sheet Pan Roasted Chicken with Vegetables

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Dill Pickle Chicken Salad (easy meal prep recipe)

This delicious Dill Pickle Chicken Salad is a must make! East to make for meal prep lunches, a brunch sharing board or just for snacking.

Servings 4 -6

Author Jess

Ingredients

• 4 cups shredded or chopped cooked chicken  (I like to use a rotisserie chicken OR see my notes below for cooking chicken breasts for this recipe)
• 1/2 cup fresh chopped dill
• 1/3 cup finely chopped red onion
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 3/4 cup diced dill pickles
• 4 tsp dill pickle juice
• 1 tsp dijon mustard
• 1 1/4 tsp kosher or sea salt
• 1/2 tsp ground pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Instructions

• Shred the rotisserie chicken (use a stand mixer with the paddle attachment or even a hand mixer to shred the cooked chicken - it works like a charm! But you can also shred the chicken with two forks if desired).
• In a large bowl combine the shredded chicken, fresh chopped dill, chopped red onion, mayonnaise, plain Greek yogurt, salt, pepper, chopped dill pickles, pickle juice, dijon mustard, onion powder and garlic powder. Mix everything together until fully combined.
• Taste and adjust seasoning with more salt, pepper, fresh dill or dill pickles if desired.
• Store in the fridge in an airtight container for at least 1 hour to let the flavours meld together. Then serve or keep in the fridge or meal prep containers for up to 4 days. Make sure to give it a good stir before serving or packing for lunch.

Notes

Optional - Cook your own chicken:

• If cooking your own chicken, preheat the oven to 400F and line a baking sheet with parchment paper.
• Season 450 grams / 1 lb chicken breasts with 1 tbsp of olive oil, making sure to drizzle over all chicken breasts. In a small bowl mix together 1 1/2 tsp salt, 3/4 tsp garlic powder, 3/4 tsp onion powder and 1/2 tsp ground pepper. Then, season both sides of the chicken breasts with this mixture, dividing evenly between them.
• Bake the chicken breasts for 22-26 minutes or until the internal temperature reaches 165F. Set aside to cool.
• Once the chicken breasts are cool enough to handle, use two forks to shred the chicken and set aside in a bowl to cool further.

The post Dill Pickle Chicken Salad (easy meal prep recipe) appeared first on Cooking in my Genes.

I love dill pickle dip for weekday snacks or game day.

But, I’ve put a high protein spin on this dill pickle dip so that you can enjoy this dip with a protein hit too!

If love to make quick and easy dips like this hummus and this jalapeno popper dip and since I’m a pickle fan I knew I had to make a quick dip with pickles too!

Crunchy pickles are combined with a creamy base consisting of blended cottage cheese, cream cheese and Greek yogurt. Then add spices like garlic, onion powder, dried AND fresh dill for the most delicious high protein dill pickle dip!

Why you’ll love this dill pickle dip recipe

• It has 10g of protein per serving (1/2 cup equals one serving)
• This creamy dip is easy to meal prep and store in the fridge for quick snacks during the week.
• Enjoy with your favourite fresh veggies, crackers, pita or chips.
• It’s an easy recipe to make and share on game day!
• Easily find all of the ingredients to make this perfect dip at the grocery store.

Ingredients needed for this pickle dip

Cottage cheese: cottage cheese brings a lot of the protein content to this dip; it’s key to blend the cottage cheese first until smooth and creamy before making the dip

Cream cheese: plain cream cheese (room temperature) mixes well with the cottage cheese and Greek yogurt in this dip

Greek yogurt: a little bit of plain Greek yogurt rounds out the base of this dip; if needed, you can substitute the Greek yogurt for sour cream

Seasonings: use dried dill, garlic powder, onion powder, salt and pepper or chili flakes to amp up the flavor of this dip

Fresh herbs: use fresh dill to amp up the dill flavor in this easy dip; if you only have dried dill, it is reasonable to substitute with 1 tablespoon plus 1 teaspoon dried dill

Dill pickles: dill pickles are a must in this recipe; you can use regular or baby dill pickles

Garnishes: fresh dill, chopped dill pickles and crushed chips

For serving: plain chips, pita chips, crackers or veggies

How to make this easy dill pickle dip

Step 1: To a food processor or blender add the cottage cheese, softened cream cheese and plain Greek yogurt and blend on high until you get a smooth and creamy texture, about 1-2 minutes.

Step 2: Add the cottage cheese mixture to a bowl and stir in the garlic powder, onion powder, dried dill, salt, pepper, fresh chopped dill and chopped dill pickles. Stir to combine well.

​Step 3: Let the dip chill in the fridge for 15-20 minutes first and then put the dip in a low or regular bowl for serving and top with more fresh dill, chopped dill pickles and a handful of crushed plain chips, pita chips or crackers of choice. If making and storing in the fridge for meal prep, garnish with fresh dill only.

​Step 4: Serve with fresh vegetables, crackers, pita chips or plain chips.

Expert tips

• Enjoy this simple dip as a quick snack during the week or serve at a get-together!
• Use this dip as a spread for sandwiches or wraps; mix it with shredded chicken to make a dill pickle chicken wrap.
• If you store this high protein dill pickle dip in the fridge in an airtight container in the fridge for multiple days, make sure to give it a good stir to meld the flavours before enjoying.
• Serve with plain Ruffles chips or even dill pickle chips for game day!
• If you don’t have a food processor or blender, you can use a hand blender to blend the cottage cheese.

Common questions

Can I use dried dill instead of fresh dill?
If you only have dried dill, it is reasonable to substitute the fresh dill with 1 tablespoon plus 1 teaspoon dried dill.

Can I use another type of pickle in this recipe?
I recommend using only dill pickles in this recipe. The kind of pickles matter, they have great flavor for this dip! Do not use bread and butter pickles, you will not get the same pickle flavor.

Can I use a hand mixer to make this dip?
I don’t recommend using a hand mixer to make this dip. You need to be able to break down the cottage cheese in a food processor, blender or hand blender until smooth and creamy.

How to store

You can store leftover dip in the fridge for up to 4 days. After removing the dill pickle dip from the fridge, give the dip a quick stir before serving.

More easy delicious dip recipes to love from the blog

5 Minute Jalapeno Popper Dip

Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)

The Best Quick and Easy Spicy Buffalo Hummus Dip

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The Best Easy High Protein Dill Pickle Dip Recipe

This High Protein Dill Pickle Dip recipe is easy to make! With 10g of protein per serving, it's great to meal prep for weekday snacks too.

Course Appetizer

Cuisine American

Keyword dill pickle, dip, high protein

Prep Time 10 minutes minutes

Resting time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 (makes 2 cups total)

Calories 157kcal

Author Jess

Ingredients

• 1 cup 1% - 2% cottage cheese
• 1/2 cup softened plain cream cheese
• 1/4 cup plain Greek yogurt
• 3/4 tsp dried dill
• 1 1/4 tsp onion powder
• 1 1/4 tsp garlic powder
• 3/4 tsp kosher salt
• pinch of pepper or chili flakes
• 1/4 cup roughly chopped fresh dill
• 3/4 cup diced dill pickles
• Garnishes: fresh dill, chopped dill pickles and crushed pita chips / crackers / chips

Instructions

• To a food processor or blender add the cottage cheese, softened cream cheese and plain Greek yogurt and blend on high until you get a smooth and creamy texture, about 1-2 minutes.
• Add the cottage cheese mixture to a bowl and stir in the garlic powder, onion powder, dried dill, salt, pepper, fresh chopped dill and chopped dill pickles. Stir to combine well.
• Let the dip chill in the fridge for 15-20 minutes first and then put the dip in a low or regular bowl for serving and top with more fresh dill, chopped dill pickles and a handful of crushed plain chips or crackers of choice. If making and storing in the fridge for meal prep, garnish with fresh dill only.
• Serve with fresh vegetables, crackers, pita chips or plain chips.

Notes

• If you only have dried dill, it is reasonable to substitute the fresh dill with 1 tablespoon plus 1 teaspoon dried dill.
• Enjoy this simple dip as a quick snack during the week or serve at a get-together!
• Use this dip as a spread for sandwiches or wraps; mix it with shredded chicken to make a dill pickle chicken wrap.
• If you store this high protein dill pickle dip in the fridge in an airtight container in the fridge for multiple days, make sure to give it a good stir to meld the flavours before enjoying.
• If you don't have a food processor or blender, you can use a hand blender to blend the cottage cheese.

Nutrition

Calories: 157kcal | Carbohydrates: 5g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 977mg | Potassium: 157mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 0.4mg

The post The Best Easy High Protein Dill Pickle Dip Recipe appeared first on Cooking in my Genes.