Finding easy meal prep recipes that actually keep well in the fridge and that you don’t get sick of is harder than it should be. Even as a recipe developer myself, I can’t tell you how many times I’ve searched meal prep ideas only to end up scrolling endlessly and finding nothing that sounds good.
One of the biggest things that changed for me is pretty simple. It’s just chicken salad.
I love picking up rotisserie chicken at the store and then making a different flavor combination of chicken salad each week. For some reason, I never get sick of it, and I love that I can eat it straight from the fridge, scooped up on crackers, piled into a sandwich, or even in lettuce cups.
This high-protein dill pickle chicken salad is one of the most popular recipes on my site. It combines shredded rotisserie chicken, a large portion of roughly chopped dill pickles, celery for crunch, dill for fresh herbiness, and a mix of greek yogurt and mayo to keep things light and tangy without sacrificing any creaminess.
It takes just 10 minutes to put together and has 35 g of protein and 5 g of carbs per serving. It’s naturally gluten-free, dairy-free, keto-friendly, easy to make, and keeps super well in the fridge too.
If you love chicken salad as much as I do, these are worth checking out too:
- High-Protein Buffalo Chicken Salad
- The Best Chicken Salad with Grapes, Pecans & Tarragon
- Curry Chicken Salad with Toasted Almonds & Dried Blueberries
- Barbecue Lime Southwest Chicken Salad
- Creamy Honey Mustard Chicken Salad
- Healthy Apple Walnut Chicken Salad
- Caesar-Inspired Chicken Salad
- Cranberry Pecan Chicken Salad
- Round Swamp Farm Chicken Salad (Copycat Recipe)
Why You’ll Love It
Here’s why this high-protein dill pickle chicken salad has a spot in my monthly meal prep rotation.
- 35g of protein and 5g of carbs. Super filling without any carb crash. It’s a great recipe for weight loss, muscle building, or if you just want to stay full and satisfied all afternoon long.
- 10 minutes with no real cooking required. All you have to do is shred, chop, and mix. The hardest part is just finding a bowl big enough.
- Works with everything. This recipe is super versatile. You can eat it as is, in lettuce cups, in a wrap, with crackers, or in a sandwich. It’s perfect for fitting to your mood with something a little different each day of the week.
- Stays fresh for up to 4 days. Make it on Sunday and you have lunch prepped all the way through Thursday.
Key Ingredients
Nothing complicated. Just good simple ingredients.
- Shredded chicken. Rotisserie chicken breast is my favorite to use here. It has so much flavor and great texture, but of course you can also make your own shredded chicken if you’re prepping from scratch.
- Dill pickles. These are the star of the show, so choose a high-quality, crunchy, briny, and sharp pickle. Spicy dill pickles work too if you like a little heat.
- Greek yogurt and mayo. Use one, the other, or both. I like to use greek yogurt because it keeps the protein count high, the fat a little lower, and you still get all the creaminess.
- Dijon mustard. Adds just a little kick and some acid that rounds out the brine from the pickles.
- Lemon juice and zest. This is what takes it from good to really, really good, especially the zest. Trust me, it’s worth the extra effort.
- Fresh dill. A little bit of bright green herbiness works so well in the salad and, of course, complements the dill pickles perfectly.
For a real upgrade, swap in my Homemade Lacto-Fermented Dill Pickles. They’re bright green, super crunchy, and easy to make.
How to Make It
- Mise en place. Shred up your chicken, dice the pickles and celery, and chop the fresh dill.
- Make your dressing. Mix the greek yogurt, mayo, Dijon, lemon juice and zest in a large bowl, and add a splash of pickle juice.
- Mix and combine. To the same bowl, add the chicken, pickles, celery, and dill, and toss everything until evenly coated.
- Chill and serve. It’s best to give it 15 minutes in the fridge to let the flavors meld, then serve piled high on a sandwich, scooped onto a green salad, or with a side of crackers and fresh veggies.
And if you’re obsessed with the dill pickle flavor combination like I am, you have to try my Healthy Dill Pickle Tuna Salad.
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Serving Ideas
I love chicken salad because it’s just so versatile and customizable. Here are my favorite ways to enjoy this high-protein dill pickle chicken salad.
How to Store
Store in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving to recombine.
FAQ
Totally. Canned chicken works fine here, especially if you’re in a pinch. Just be sure to drain it well and break it apart before mixing. The texture is softer than shredded rotisserie chicken, but the flavors are still delicious!
Classic dill pickles are the move here if you want that sharp, briny flavor. Bread and butter pickles will lean a little too sweet and throw off the balance. But spicy dill pickles are great as well if you like a little heat.
Simply skip the greek yogurt and use all mayo in the same ratios.
Use all Greek yogurt and no mayo. It’s lower in fat and calories, keeps the protein count high, and still gives you a creamy dressing. The flavor is a little tangier, which honestly works well with the pickles.
No, unfortunately, this recipe doesn’t lend itself well to freezing. The dressing will separate when thawed, leaving you with a watery and slightly unpleasant texture.
Yep, this recipe is great for meal prep. Stored in an airtight container, it lasts up to 4 days in the fridge, and it’s one of those recipes that tastes even better on day 2 and 3.
High-Protein Dill Pickle Chicken Salad
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Ingredients
Instructions
- Start by finely shredding or dicing up 3 cups rotisserie chicken.
- In a large bowl, combine ⅓ cup plain greek yogurt, ⅓ cup mayonnaise, and 2 tbsp mustard. Add the 1 lemon, zest and juice. Whisk to combine. *You can also choose to only use greek yogurt or mayo depending on your dietary preferences. In which case, add a total of ⅔ cups.
- To the bowl, add ¾ cup roughly chopped dill pickles. Finely chop ½ cup finely chopped celery and 1 bunch finely chopped dill. Mix until evenly combined.
- Taste and salt to preference.
- Chill for 15 minutes before enjoying!
Nutrition
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This is delicious! A healthier alternative to all mayo based chicken salad, the flavors go well and it will be a new weekly rotation meal for me!
I’m so happy to hear you enjoyed the recipe! I recommend checking out our other chicken salad recipes as well. The version with grapes and tarragon is my favorite!
This looks so good! What a great combination of flavors!
Hi! Is the nutrition for one serving?
Yep 🙂
No notes! Perfect, we make multiple times a month
Awe this makes me very happy to hear. Thanks for leaving a review Emily!