Creating a healthy dill pickle chicken salad involves combining the delightful crunch and tang of dill pickles with tender chicken, resulting in a dish that’s both nutritious and full of flavor. This salad offers a refreshing twist on traditional chicken salad recipes, incorporating ingredients that provide a balanced profile of proteins, healthy fats, and vitamins. Ideal for a light lunch, a picnic, or even a post-workout meal, this dish is not only delicious but also packed with health benefits.

The star of the salad, chicken, is a lean source of protein, essential for muscle repair and growth. Using skinless, boneless chicken breasts ensures that the dish remains low in fat while delivering high-quality protein. The addition of dill pickles brings a tangy zest that complements the mild flavor of the chicken, making each bite a burst of savory satisfaction. Dill pickles are also low in calories and add a satisfying crunch, making the salad both nutritious and enjoyable to eat.

Incorporating fresh vegetables such as celery, onions, and bell peppers into the salad adds a layer of crispness and a variety of nutrients. Celery is known for its anti-inflammatory properties and high water content, which aids in hydration. Onions and bell peppers provide vitamins C and B6, enhancing the immune system and supporting metabolic functions. These vegetables not only contribute to the overall healthiness of the dish but also add color and texture, making the salad visually appealing.

The dressing for this chicken salad is typically a blend of Greek yogurt and a touch of mayonnaise, which keeps the calorie count low while ensuring a creamy texture. Greek yogurt is a fantastic source of probiotics, which are beneficial for gut health, and provides additional protein without the added sugars found in many commercial dressings. The hint of mayonnaise adds a touch of traditional flavor, balancing the tang of the yogurt and the acidity of the pickles.

Herbs and spices, particularly dill, play a crucial role in elevating the flavor profile of this salad. Dill not only imparts a fresh, aromatic note but also offers various health benefits, including aiding digestion and providing antioxidants. Other seasonings like garlic powder, black pepper, and a squeeze of lemon juice can enhance the dish’s complexity, ensuring that it is as tasty as it is wholesome.

For those mindful of their carbohydrate intake, this dill pickle chicken salad is an excellent choice. It’s naturally low in carbs, making it suitable for ketogenic or low-carb diets. It can be served in various ways, from lettuce wraps to being paired with whole-grain crackers or simply enjoyed on its own. This versatility makes it a convenient option for meal prep, as it can be easily stored and consumed throughout the week.

In summary, a healthy dill pickle chicken salad combines lean protein, fresh vegetables, and a tangy, creamy dressing to create a nutritious and delicious meal. Its balance of flavors and health benefits makes it an excellent choice for anyone looking to enjoy a tasty dish without compromising on nutrition. Whether you’re looking to boost your protein intake, add more vegetables to your diet, or simply enjoy a flavorful meal, this chicken salad is sure to satisfy your culinary and dietary needs.

Healthy Dill Pickle Chicken Salad

Created by: Becca Ludlum
Prep Time 10minutes MINS
Cook Time 12minutes MINS
Total Time 22minutes MINS
Approximate Serving Size: 3/4 cup
SERVINGS 6
This healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, on a sandwich, or as a salad topping.
Equipment
Instant Pot 6 qt
Kitchen Knife
Cutting Board
Ingredients :
1 pound chicken breast about 2 breasts
▢1/3 cup vinegar I use white
▢3/4 cup plain Greek yogurt I prefer 2%
▢3/4 cup cottage cheese
▢1 tsp garlic
▢1 tsp black pepper
▢1 tbsp fresh chives chopped (or 1 tsp dried)
▢1/2 tbsp fresh dill chopped (or 1/2 tsp dried)
▢1 tbsp fresh parsley chopped (or 1 tsp dried)
▢1 cup dill pickles chopped, please see note in post about using 1/2 pickles and 1/2 cucumbers
Instructions
Instant Pot Directions:
Add the chicken and vinegar to the Instant Pot insert. 1 pound chicken breast, 1/3 cup vinegar
Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles
Stove Top Directions:
Add the chicken and vinegar to a sauce pan. 1 pound chicken breast, 1/3 cup vinegar
Cover the sauce pan with a lid and cook the chicken on medium high temperature for 15-20 minutes until the chicken is cooked through.
In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles
Slow Cooker Directions:
Add the chicken and vinegar to your slow cooker. 1 pound chicken breast, 1/3 cup vinegar
Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles
Notes
21 Day Fix container counts for the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.
Weight Watchers: One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and fat free cottage cheese.
Nutrition
Calories: 135kcal | Carbohydrates: 3g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg