Zero Point Dill Pickle Chicken Salad

Zero Point Dill Pickle Chicken Salad

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  • 2 cups cooked and shredded chicken breast (boneless, skinless)
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup diced dill pickles
  • 1/4 cup diced red onion
  • 1 celery stalk, finely chopped
  • Salt and pepper to taste
  • Fresh dill for garnish (optional)


  1. In a large bowl, combine the shredded chicken, Greek yogurt, mayonnaise, and Dijon mustard. Mix well until everything is evenly combined.
  2. Add the diced pickles, red onion, and celery to the bowl. Stir to incorporate the vegetables into the chicken mixture.
  3. Season the salad with salt and pepper to taste. Adjust the seasonings as needed.
  4. Refrigerate the chicken salad for at least 30 minutes before serving to allow the flavors to meld.
  5. When ready to serve, garnish with fresh dill if desired.
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