Dill Pickle Chicken Salad
This Dill Pickle Chicken Salad recipe is creamy, flavorful and full of delicious dill pickles for pickle lovers. Made with rotisserie chicken and a high protein cottage cheese dressing, this is great recipe to make when you need something quick, easy and filling.
Servings: 4 servings
Calories: 311kcal
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.
Nutrition
Serving: 225g | Calories: 311kcal | Carbohydrates: 9g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 96mg | Sodium: 985mg | Potassium: 357mg | Fiber: 1g | Sugar: 6g
