Above view of dill pickle chicken salad recipe in a serving bowl

Dill Pickle Chicken Salad

Make this tangy dill pickle chicken salad for meal prep!

Recipe By: Madeline
Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Servings: 4 servings


  • 2 boneless skinless chicken breasts
  • 1/2 cup fresh diced cucumber (I like to use seedless english cucumber)
  • 1 cup diced dill pickles
  • 1/2 cup mayonnaise
  • 2 tbsp dill pickle juice
  • 2 tbsp fresh chopped dill
  • 1/4 tsp crushed red pepper (optional)


  1. Place chicken breasts in a sauce pan and fill with water until the chicken is covered with at least 2 inches of water.
  2. Heat over high heat until the water comes to a rolling boil. Cover the pan with a lid and reduce the heat to a simmer.
  3. Simmer for 14 minutes and remove the chicken from the pot immediately.
  4. While the chicken cooks, dice cucumber and pickles, and chop dill. Mix cucumbers, pickles, mayo, pickle juice, dill and crushed red pepper together in a large mixing bowl.
  5. Allow chicken breasts to cool slightly and then shred with two forks. Cool shredded chicken completely (this happens pretty quickly) and then mix with the wet ingredients.
  6. Toss to combine completely and place in the fridge to chill. Serve cold.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.