Dill Pickle Chicken Salad (High Protein Meal Prep)

This Dill Pickle Chicken Salad is a fantastic high-protein meal prep option. It’s packed with tangy dill pickle flavor and creamy dressing for a satisfying, easy lunch that keeps you full. Perfect for busy weeks, this recipe offers a delicious, healthy twist on a classic.

Gather these simple items for a delicious Dill Pickle Chicken Salad.

• Boneless skinless chicken breast
• Hard-boiled eggs
• Light mayonnaise
• Low-fat cottage cheese
• Celery
• Dill pickles
• Green onions
• Fresh dill
• Dijon mustard
• Pickle juice
• Salt
• Pepper

Customize this recipe with easy swaps to fit your needs.

• Chicken: You can use any cooked chicken. Rotisserie chicken works great for a shortcut.
• Mayonnaise: Use your favorite full-fat or avocado oil-based mayo if you prefer. Greek yogurt can also replace some of the mayo for extra protein.
• Pickles: Bread and butter pickles add a touch of sweetness. If you don’t have fresh dill, dried dill works, but use less—about 1 teaspoon.
• Celery: Adds a nice crunch. You can omit it if you don’t have any on hand.
• Cottage Cheese: For a smoother texture, blend the cottage cheese before adding it.

1. Place chicken breasts in the Instant Pot with 1/2 cup of water.
2. Set to manual pressure high for 10 minutes.
3. Quick or natural release pressure when finished.
4. Let the chicken cool completely.
5. Dice the cooled chicken into your desired size.
6. Place the diced chicken in a medium mixing bowl.
7. Add the diced hard-boiled eggs to the bowl.
8. Add the light mayonnaise and cottage cheese.
9. Stir in the diced celery and dill pickles.
10. Add the diced green onions and fresh dill.
11. Mix in the Dijon mustard and pickle juice.
12. Season with salt and pepper to taste.
13. Combine all ingredients well until everything is evenly coated.
14. Divide the chicken salad evenly into 5 meal prep containers. About 228g each.
15. Keep refrigerated until ready to serve.

• Warm Chicken: Using warm chicken will melt the mayonnaise and create a greasy, unappetizing texture. Ensure chicken is fully cooled before dicing and mixing.
• Over-mixing: Mixing too aggressively can mash the ingredients, especially the eggs and chicken, resulting in a mushy salad. Fold ingredients gently until just combined.
• Too Much Liquid: Adding too much pickle juice or not draining pickles well can make the salad watery. Start with the recommended amount of pickle juice and add more only if needed.

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
• Extra Creamy: Substitute half the mayonnaise with plain Greek yogurt for a tangier, creamier salad.
• Herb Garden: Mix in other fresh herbs like chives or parsley along with the dill for added freshness.

• Serve cold on whole-wheat crackers for a quick snack or light lunch.
• Pile it onto a rice cake for a crunchy, low-carb option.
• Stuff it into a warm pita pocket with some lettuce for a satisfying sandwich.
• Layer it between slices of your favorite bread for a classic chicken salad sandwich.
• Enjoy it scooped over a bed of crisp lettuce for a refreshing salad.

Can I make this ahead?

Yes, absolutely! This Dill Pickle Chicken Salad is designed for meal prep. Make it up to 3-4 days in advance and store it in the refrigerator in airtight containers.

How do I store leftovers?

Store any leftover Dill Pickle Chicken Salad in a clean, airtight container in the refrigerator. It should remain fresh and tasty for 3-4 days.

This Dill Pickle Chicken Salad is a quick, easy, and delicious way to boost your protein intake and simplify mealtime. Enjoy its zesty flavor and satisfying texture all week long!

Dill Pickle Chicken Salad (High Protein Meal Prep)

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A tangy, high-protein chicken salad featuring dill pickles, celery, and a creamy light mayo-dijon dressing. Perfect for meal prep with a satisfying, pickles-forward flavor and easy cleanup.

• Author: basma
• Prep Time: 15
• Cook Time: 10
• Total Time: 25
• Yield: 5 servings 1x
• Category: High Protein Lunch
• Method: Stir
• Cuisine: American
• Diet: High Protein

Ingredients

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18 oz boneless skinless chicken breast, cooked and cubed
3 hard-boiled eggs, diced
5 tablespoons light mayonnaise (75g)
1/2 cup low-fat cottage cheese (110g)
1/2 cup celery, diced (100g)
1 cup dill pickles, diced (150g)
4 green onions, diced (35g)
1 tablespoon fresh dill, minced
1 teaspoon Dijon mustard
1 tablespoon pickle juice (from jar)
1/2 teaspoon salt
Pepper, to taste

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Instructions

Cook chicken: Season boneless skinless chicken with salt and pepper. Cook in a skillet over medium heat (6-9 minutes per side) until fully cooked, then cube.
Chop ingredients: Add hard-boiled eggs, celery, pickles, and green onions to a large bowl.
Make dressing: In a separate bowl, mix mayonnaise, cottage cheese, Dijon mustard, pickle juice, and fresh dill until smooth.
Combine salad: Add dressing to chopped ingredients, mix well, and fold in cubed chicken.
Store: Portion into 5 meal prep containers and refrigerate up to 4 days.

Notes

For higher protein: Substitute 2 tablespoons mayonnaise with plain Greek yogurt
Use rotisserie chicken for convenience
Add grapes or apple for sweetness and crunch
Freeze chicken mixture (undressed) for 3 months and assemble fresh before eating

Nutrition

• Serving Size: 1 serving
• Calories: 340
• Sugar: 2g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 4g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 280mg