Spicy Dill Pickle Chicken Salad 

Spicy dill pickle chicken salad that's creamy, tangy, and high in protein. A bold, flavourful meal prep lunch that makes balanced eating easy.

This spicy dill pickle chicken salad is the newest flavour in my growing collection of high protein chicken salad recipes! If you've made my Mexican Chicken Salad or my Buffalo Chicken Salad, you know I love taking bold, familiar flavours and turning them into easy lunches.

The inspiration for this spicy dill pickle chicken salad actually came from Megan, who suggested recreating the flavour of Miss Vickie's spicy dill pickle chips in a high protein, meal prep friendly way. It has that same tangy, spicy flavour, but in a creamy chicken salad that you're going to love. Fresh dill, crunchy pickles, and a little heat from jalapeños bring everything together, making this a fun lunch recipe you'll want on repeat!

Why This Recipe Is Dietitian Approved

1. Meal prep staple. This chicken salad stores well, making balanced lunches quick and stress-free during busy weeks.
2. Easy protein option! Lean chicken breast and Greek yogurt make it simple to boost your protein intake without complicated ingredients.
3. Full of flavour. Fresh dill, tangy pickle juice, and jalapeños add bold flavour so your lunches never feel boring.

Spicy Dill Pickle Chicken Salad Recipe

Ingredients

Chicken.  I always use chicken breast in my chicken salad recipes. However, feel free to use a rotisserie chicken from the grocery store for a no-cook option!

Greek yogurt/mayonnaise. You can play around with the ratio here depending on how you like your salad! More mayo will create a creamier chicken salad while more Greek yogurt decreases the fat content.

Dijon mustard.

Coleslaw mix. An easy way to sneak in veggies!

Chopped pickled jalapenos. For spice - you can modify according to your spice tolerance!

Fresh dill. For freshness to lighten up the flavours in the salad!

Dill pickles (and juice). The star ingredient! Finely dice the pickles and do not skip the juice for extra tang!

Shallots. To add flavour without overpowering the salad.

The complete ingredient list with measurements can be found in the recipe card below.

Instructions

1. If you haven't already -cook the chicken using the desired recipe (I like using my thin sliced chicken breast recipe).
2. Once the chicken is cooked, shred the chicken!

3. Once the chicken is shredded, to the bowl add greek yogurt, mayonnaise (if using), dijon mustard, coleslaw, pickled jalapenos, fresh dill, dill pickle juice, chopped pickles and shallots.Stir to combine. Season with salt and black pepper if desired.

4. Serve with crackers, veggies or on a salad! Chicken salad can be stored in an airtight container in the fridge for up to 3-4 days.

Substitutions and Variations

To serve you can get creative! I love this recipe on a wrap, on a snack plate, in a sandwich, on a bed of lettuce for a quick salad, with chips/crackers, or in a lunchable!

Equipment

• Stand mixer
• Mixing bowl

Storage

This spicy dill pickle chicken salad can be stored in an airtight container in the fridge for up to 3-4 days.

Frequently Asked Questions

More Staple Lunch Recipes

If you liked my spicy dill pickle chicken salad, try these recipes:

• Air Fryer Tuna Melt
• Easy Chicken Caesar Salad Kale Wrap
• Creamy Pesto Chicken Spinach Wrap
• BBQ Grilled Chicken Wrap

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5 from 1 vote

Spicy Dill Pickle Chicken Salad

Spicy dill pickle chicken salad that's creamy, tangy, and high in protein. A bold, flavourful meal prep lunch that makes balanced eating easy.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Lunch

Cuisine: American

Keyword: Chicken, high protein

Servings: 6

Ingredients 

1x2x3x

• 1 lb cooked boneless, skinless chicken breast (or rotisserie chicken)
• ½ cup plain Greek yogurt
• 2 tablespoon mayonnaise (optional see note below)
• 1.5 tablespoon dijon mustard
• 3 cups bagged coleslaw mix
• 1-2 tablespoon pickled jalapenos, finely chopped (depends how spicy you like it)!
• 4 tablespoon fresh dill, finely chopped
• 1 tablespoon dill pickle juice (from the jar)
• 2 tablespoon dill pickles, diced fine
• 1 tablespoon shallots, diced fine (about 1 small shallot)
• salt and black pepper, to taste

Instructions

• If you haven't already -cook the chicken using the desired recipe (I like using my thin sliced chicken breast recipe).
• Once the chicken is cooked, shred the chicken by adding the chicken breasts to the bowl of a stand mixer, use the paddle attachment and turn your mixer to the 'medium' setting (if you do not have a stand mixer, a hand mixer and a mixing bowl will work or 2 forks)!
• Once the chicken is shredded, to the bowl add greek yogurt, mayonnaise (if using), dijon mustard, coleslaw, pickled jalapenos, fresh dill, dill pickle juice, chopped pickles and shallots.Stir to combine. Season with salt and black pepper if desired.
• Serve with crackers, veggies or on a salad! Chicken salad can be stored in an airtight container in the fridge for up to 3-4 days.

Notes

Mayonnaise can be replaced with additional greek yogurt if you prefer (play around with the ratio and see what you like the best, all you need is ½ cup + 2 tablespoon total to ensure it is creamy)!

Any plain Greek yogurt will work! Please note the higher the fat content the creamier and less tangy it will be! I typically use 2%. 

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1cup | Calories: 140kcal | Carbohydrates: 3g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 235mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg

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