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spoon in a bowl of chicken salad

Dill Pickle Chicken Salad (easy meal prep recipe)

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Servings: 4 -6
Author: Jess
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.
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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.
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