Looking for a high-protein, flavor-packed meal you can throw together in minutes? This Dill Pickle Chicken Salad is about to be your new lunchtime obsession. Creamy, tangy, crunchy, and bursting with dill pickle goodness—this recipe is a total game-changer whether you’re meal prepping for the week or just need a quick, no-cook dinner option.
Adapted from @Robyn_YQLnutrition on Instagram, this dish is simple to make and seriously addictive. All it takes is a handful of pantry and fridge staples, one bowl, and about 10 minutes of prep time.
🥒 Why You’ll Love This Recipe
- Pickle Lovers, Rejoice: This one’s for you. The briny punch of chopped pickles and pickle juice gives every bite a crave-worthy tang.
- Protein-Packed: With shredded chicken, eggs, and cottage cheese, it’s a macro-friendly option that’ll keep you full and fueled.
- No Cooking Required: Zero stove time means it’s perfect for hot days or busy weeknights.
- Meal Prep Friendly: Make a batch and store in the fridge for easy lunches throughout the week.
- Versatile: Serve it on toast, in lettuce wraps, with crackers, or eat it straight from the bowl—no judgment here.
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
Finely chop the pickles, celery, and hard-boiled eggs. If using canned chicken, drain. If using cooked chicken breast, shred into bite-sized pieces.
In a large mixing bowl, combine the cottage cheese, light mayonnaise, Dill, Apple Cider Vinegar, Dijon mustard, and pickle juice. Stir until smooth and well blended.
Add the shredded chicken, chopped pickles, celery, and eggs to the bowl. Stir until all ingredients are evenly coated with the dressing.
Add salt and pepper to taste. Mix again to incorporate
For best flavor, refrigerate for at least 30 minutes before serving. Serve on toast, in lettuce wraps, with crackers, or on its own.
Recipe Notes and Modifications:
- Add chopped red onion or green onion for extra sharpness.
- Store in an airtight container in the refrigerator for up to 3–4 days.
Stir before serving, as separation may occur during refrigeration. - Serve on whole grain or low-carb bread, in lettuce wraps, stuffed into bell peppers, or with crackers and veggie sticks as a dip.
- For a smoother consistency, you can blend the cottage cheese before mixing it with the other ingredients.
Other recipes you May Enjoy:
Whether you’re diving into clean eating, need a protein-packed lunch, or just love anything with pickles, this Dill Pickle Chicken Salad is a must-try. It’s bold, creamy, refreshing, and comes together with almost no effort. Keep it in your weekly rotation for something that’s as satisfying as it is simple.
Try it once, and chances are, you’ll find yourself making it on repeat.
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Dill Pickle Salad
5
Servings5
minutes0
minutes235
kcal217 grams
5
minutesTo track this recipe on My Fitness Pal, search TBB Dill Pickle Chicken Salad
This recipe was adapted from @Robyn_YQLnutrition on instagram!
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
Keep the screen of your device on
Ingredients
392 g cooked, shredded chicken breast (or 2 cans Kirkland canned chunk chicken breast)
175 g cottage cheese (approx. ¾ cup)
90 g light mayonnaise (approx. 6 tbsp)
200 g pickles, finely chopped (approx. 1 cup)
75 g celery, finely chopped (approx. ¾ cup)
2 large hard-boiled eggs, peeled and chopped
5 g Dijon mustard (approx. 1 tsp)
45 ml pickle juice (3 tbsp)
1 Tbsp Fresh dill
1 Tbsp Apple Cider Vinegar
Salt and pepper to taste
Directions
- Finely chop the pickles, celery, and hard-boiled eggs. If using canned chicken, drain. If using cooked chicken breast, shred into bite-sized pieces.
- In a large mixing bowl, combine the cottage cheese, light mayonnaise, Dill, Apple Cider Vinegar, Dijon mustard, and pickle juice. Stir until smooth and well blended.
- Add the shredded chicken, chopped pickles, celery, and eggs to the bowl. Stir until all ingredients are evenly coated with the dressing.
- Add salt and pepper to taste. Mix again to incorporate
- For best flavor, refrigerate for at least 30 minutes before serving. Serve on toast, in lettuce wraps, with crackers, or on its own.
Recipe Notes & Modifications
- Add chopped red onion or green onion for extra sharpness.
- Store in an airtight container in the refrigerator for up to 3–4 days.
Stir before serving, as separation may occur during refrigeration. - Serve on whole grain or low-carb bread, in lettuce wraps, stuffed into bell peppers, or with crackers and veggie sticks as a dip.
- For a smoother consistency, you can blend the cottage cheese before mixing it with the other ingredients.
Nutrition Facts
- Serving Size: 217g
- Total number of serves: 5
- Calories: 235kcal
- Fat: 9.8g
- Carbohydrates: 4.3g
- Fiber: 0.7g
- Protein: 30.8g
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