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Top down view of chicken salad with dill pickles in white bowl with beige cloth in background.
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Healthy Chicken Salad with Dill Pickles

This chicken salad with dill pickles features tender chicken, crunchy dill pickles, fresh dill and sweet cranberries dressed in a light yogurt-based sauce. Easy to make, high in protein, healthy, delicious and ready in under 10 minutes!
Course Lunch, Snack
Cuisine healthy, high-protein
Prep Time 9 minutes
Total Time 9 minutes
Servings 5 servings
Calories 151kcal
Author Monika Dabrowski

Ingredients

  • 2 cups leftover chicken white or dark meat, chopped
  • 1⅓ cups dill pickles cubed
  • ½ small/med. red onion finely chopped
  • ⅓ cup dried cranberries
  • 5 tablespoons Greek yogurt
  • 2 tablespoons mayonnaise regular or low fat
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh dill finely chopped
  • Fine sea salt and pepper to taste
US Customary - Metric

Instructions

  • Prepare ingredients: Wipe the dill pickles to remove excess moisture then cube. Chop the chicken, onion and dill.
  • Assemble ingredients: In a mixing bowl combine the chicken, pineapple, yogurt, mayonnaise and curry powder.
  • Combine: Stir thoroughly and season to taste. Chill for 30 minutes before serving if possible.

Notes

  • Use either white or dark meat or a bit of both.
  • Wipe the dill pickles before using to remove excess moisture.
  • You may not need to add any salt but be generous with pepper.
  • Chill for 30 minutes before serving if possible.
  • This chicken salad with dill pickles can be refrigerated for up to 2 days.
  • You can make it ahead (6-8 hours).
  • Not suitable for freezing.
  • See the post for serving suggestions.

Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 10g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 425mg | Potassium: 217mg | Fiber: 1g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg