Zero Point healthy Dill Pickle Chicken Salad


  • 2 cups cooked chicken breast, diced or shredded
  • 1/2 cup plain Greek yogurt (you can use non-fat for a lighter option)
  • 1/4 cup chopped dill pickles
  • 2 tablespoons pickle juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 stalk celery, finely diced
  • Salt and pepper to taste
  • Optional: chopped green onions or chives for garnish


  1. Prepare Chicken: Cook chicken breast if you haven’t already. You can poach, bake, or grill the chicken breasts until they’re cooked through. Once done, let them cool before dicing or shredding into bite-sized pieces.
  2. Mix Dressing: In a large mixing bowl, combine the Greek yogurt, pickle juice, Dijon mustard, fresh dill, salt, and pepper. Mix until well combined.
  3. Combine Ingredients: Add the diced/shredded chicken, chopped dill pickles, and finely diced celery to the dressing mixture. Gently toss until the chicken and vegetables are evenly coated with the dressing.
  4. Adjust Seasoning: Taste the salad and adjust the seasoning as needed. You might want to add more salt, pepper, or dill according to your taste preference.
  5. Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  6. Serve: Once chilled, serve the Dill Pickle Chicken Salad on its own, on a bed of greens, or as a sandwich filling. Garnish with chopped green onions or chives if desired.
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