An easy and healthy chicken salad recipe that features chopped dill pickles and pickle juice for a pop of flavor. A great recipe for make-ahead or meal-prep lunches and a flavorful way to use leftover cooked chicken.

Prep: 15 minsTotal: 15 minutes
Servings: 4 servings 1x



  1. In a mixing bowl, combine all of the ingredients. Stir to mix well.
  2. Serve the chicken salad as a sandwich, on a bed of greens, in a lettuce wrap, or scoop it with crackers, mini bell pepper halves, or sliced cucumbers. 
  3. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 472
  • Fat: 34 g
  • (Sat Fat: 6 g)
  • Sodium: 855 mg
  • Carbohydrate: 20 g
  • (Fiber: 2 g
  • Sugar: 1 g)
  • Protein: 18 g
  • Cholesterol: 56 mg


© The Real Food Dietitians
Recipe By: Stacie Hassing