Dill Pickle Cottage Cheese Chicken Salad
This dill pickle version of a classic chicken salad comes together in about 10 minutes making it perfect for weekday lunches. The creamy dressing is made with light mayo and cottage cheese, giving it a thick and rich but also high protein sauce to mix everything in.
Using rotisserie chicken ensures we get a blend of chicken breasts and chicken thighs. Using only chicken breasts can make the chicken salad too dry, so rotisserie is best for flavor, texture, and of course convenience.
This easy recipe is a great way to add some flavor into your lunch boxes. Enjoy as a sandwich, as lettuce cups or as a dip with cucumber slices and a side of your favorite chips and crackers. This has become a weekly lunch for not only my family but all of my friends too, it’s just so delicious and way too easy.
For more chicken salads, try my California chicken salad, fire-roasted corn Mexican chicken salad or buffalo ranch chicken salad.
Why you’ll love this recipe
- 36 grams of protein per serving.
- Makes easy lunches or a quick snack.
- Perfect for dill pickle lovers!
Ingredients and Substitutions:
These are the main ingredients and substitutions for this delicious chicken salad. See the recipe card below for the full ingredient list and instructions.
- Rotisserie Chicken: you can also use leftover chicken from a previous meal. Using only chicken breasts may make it way too dry.
- Non-Fat Plain Greek Yogurt: choose one that isn’t too watery. My favorite is Fage. You can swap with low-fat sour cream.
- Light Mayonnaise: regular mayonnaise or light cream cheese also works but will add fat.
- Low Fat Cottage Cheese: Good Culture for the best texture and slightly tangy flavor.
- Extra Virgin Olive Oil: don’t skip, it makes it creamy and smooth.
- Dill Pickle Juice: you’ll add a splash of pickle juice from the jar so use one you love the flavor of. If you love an extra crisp pickle, go with the fresh refrigerated pickles. You can use sweet pickles (bread and butter pickles) if you want this on the sweeter side.
- Yellow Mustard: or dijon mustard.
- Red Onion: best for recipes that require no cooking because of their milder onion flavor. Be sure to chop really small, you can also use a chopper.
- Dill Pickles: finely chopped.
- Celery: for the extra crunchy texture. Again, chop very small.
Variations
- Add your any desired fresh herbs. Fresh dill is my favorite.
- Top with green onions or a splash of fresh lemon juice.
- Sprinkle potato chips on top for extra crunch.
- Try Fried Pickle Dip for a dip version.
Dietary Modifications
- This recipe is gluten-free, as is.
How to make this dill pickle chicken salad recipe (a step-by-step visual guide):
Step 1: make creamy dressing
In a high speed blender or food processor, add the Greek yogurt, light mayonnaise, cottage cheese, olive oil, pickle juice, mustard, garlic powder, onion powder, salt and black pepper (image 1) and blend until smooth. You may need to use a spatula to scrape down the sides (image 2). We just want to be sure the cottage cheese fully blends.
Step 2: mix remaining ingredients
Add the shredded chicken, dill pickles, red onion, and celery to a large mixing bowl. Top with the dressing (image 3). Stir until everything is evenly coated. Cover and refrigerate for at least 30 minutes to let the flavors meld (image 4). Adjust with salt, black pepper or extra pickle juice as needed.
Expert Tip!
If using for meal prep, add extra pickle juice, olive oil or mayo to loosen it up if it seems too dry the next day.
Recipe FAQs
Store in an airtight container in the fridge for up to three days. If it gets too thick add a splash of pickle juice to loosen it.
Use the chicken salad as a filling for wraps, sandwiches, or lettuce cups. It can also be served as a dip with whole-grain crackers or veggie sticks. It is delicious in pitas with lettuce tomatoes and of course more pickles.
I wanted this to be tangy and tart so I went with dill pickles. If you want this on the sweeter side, go with bread and butter pickles or a combo of both.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Dill Pickle Chicken Salad
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Equipment
Ingredients
- 1 lb. cooked, shredded rotisserie chicken (no skin) 16 oz.
- 1/2 cup non-fat plain Greek yogurt 112g
- 1/4 cup light mayonnaise 69g
- 1/2 cup low fat cottage cheese 110g
- 1 Tbsp. olive oil
- 2 Tbsp. pickle juice, from the jar
- 1 tsp. yellow mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- fresh cracked pepper
- 1/2 cup dill pickles, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely chopped
Instructions
- In a high speed blender, add the Greek yogurt, light mayonnaise, cottage cheese, olive oil, pickle juice, mustard, garlic powder, onion powder, salt and pepper and blend until smooth. You may need to use a spatula to scrape down the sides. We just want to be sure the cottage cheese fully blends.
- Add the shredded chicken, dill pickles, red onion, and celery to the bowl. Top with the dressing. Stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Adjust with salt, pepper or additional pickle juice as needed.
- Serve in lettuce wraps, folded in pitas, in whole-grain wraps, with crackers, or as a sandwich filling.
Notes
- If not using rotisserie chicken you want to use a combo of chicken breast and chicken thighs to avoid this being too dry.
- Don’t skip on the mayo, olive oil or chicken thighs. Those ingredients make it rich and creamy.
- Nutritional information is am estimate and will vary with substitutions.
