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Creamy dill pickle chicken salad meal prep in a white bowl with pickles, celery, crackers, and fresh vegetables.

Dill Pickle Chicken Salad Meal Prep

This dill pickle chicken salad meal prep is creamy, crunchy, tangy, and perfect for easy cold lunches. Made with cooked chicken, plain Greek yogurt, chopped dill pickles, pickle juice, celery, red onion, mustard, dill, and simple seasonings, it works well in wraps, sandwiches, lettuce cups, cracker boxes, or meal prep containers.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Meal Prep
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad
  • 2 cups cooked chicken breast shredded or diced
  • 3/4 cup plain Greek yogurt use a thick plain variety for the best texture
  • 1/2 cup dill pickles finely chopped; pat dry if very wet
  • 2 tbsp pickle juice add gradually so the salad stays thick
  • 1/2 cup celery finely diced
  • 2 tbsp red onion finely minced
  • 1 tsp mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill or use 1 tablespoon chopped fresh dill
  • salt to taste; add carefully because pickles and pickle juice can be salty
  • black pepper to taste
Optional Cottage Cheese Variation
  • 1/4 cup cottage cheese blend until smooth and use in place of 1/4 cup of the Greek yogurt

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Airtight meal prep containers
  • Small snack containers
  • Lunch bag with ice pack
  • Blender or food processor

Method
 

  1. Add the Greek yogurt, mustard, pickle juice, garlic powder, onion powder, dried dill, salt, and black pepper to a large mixing bowl.
  2. Whisk until the dressing is smooth and evenly combined. Start with the listed amount of pickle juice and add more later only if needed.
  3. Add the cooked chicken, chopped dill pickles, celery, and red onion to the bowl.
  4. Fold gently until the chicken and vegetables are evenly coated in the creamy dressing.
  5. Cover the bowl and refrigerate for at least 30 minutes before serving so the dill pickle flavor can blend into the dressing.
  6. Taste after chilling and adjust with a small splash of pickle juice, extra dill, or black pepper if needed. Skip extra salt if the salad already tastes salty.
  7. Portion into airtight meal prep containers and keep refrigerated until ready to eat.
  8. Serve cold in wraps, pita pockets, sandwiches, lettuce cups, over greens, with crackers, or beside rice and vegetables. Keep crackers separate until serving so they stay crisp.

Notes

Use shredded or diced cooked chicken breast for the leanest texture. Cooked chicken thighs can also work, but they may make the salad richer and higher in fat.
Pat the chopped pickles dry if they are very wet, and add pickle juice gradually so the salad does not become thin.
For a smoother dressing, replace 1/4 cup of the Greek yogurt with 1/4 cup blended cottage cheese.
Store dill pickle chicken salad in airtight containers in the refrigerator at 40°F (4°C) or below and use within 3 to 4 days. Do not freeze, because the yogurt and vegetables can become watery after thawing.
If taking this salad to work, school, or on the road, pack it in a chilled lunch bag with an ice pack and keep it cold until serving.