Easy Dill Pickle Chicken Salad
Craving something tangy, creamy, and refreshing? This dill pickle chicken salad is a flavor-packed twist on a classic–perfect for sandwiches, wraps, or a low-carb lettuce wrap!
Servings: 4 cups
Equipment
- large bowl
Ingredients
- 3 cups cooked shredded chicken I used rotisserie chicken
- ¾ cup dill pickles chopped
- ¼ cup celery diced
- ¼ cup red onion diced
- 2 tbsp sweet relish
- ⅓ cup mayonnaise
- ½ cup plain Greek yogurt use more mayo for dairy free
- 1 tsp dijon mustard
- 2 tsp coconut aminos
- 1 tsp dried chives
- 1 tsp dried dill
- ½ tsp garlic powder
- ½ tsp salt more to taste
Instructions
- Combine all ingredients in a large bowl and mix well. Serve with your favorite crackers, on a sandwich, or on a salad.
Notes
- For dairy free, use all mayo and omit the Greek yogurt.
- Store leftovers in an airtight container in the fridge. If the salad seems dry after storage, you can refresh it with a little extra pickle juice, mayo, or yogurt.
- Freezing isn’t recommended for this salad because the mayonnaise and yogurt can separate when thawed, and the pickles might become mushy. It’s best made fresh or stored in the fridge.
Nutrition
Serving: 1cup | Calories: 344kcal | Carbohydrates: 7g | Protein: 30g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 852mg | Potassium: 394mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1082IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg