Dill Pickle Chicken Salad

Make this tangy dill pickle chicken salad for meal prep!

Course Lunch

Cuisine American

Keyword chicken salad with pickles, dill pickle chicken salad, dill pickle salad, pickle chicken salad, pickle salad

Prep Time 10

Cook Time 25

Servings servings

Calories 264kcal

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 OR use plain Greek yogurt - I use 1/4 cup mayo and 1/4 cup yogurt
2 tbsp dill pickle juice
2 tbsp fresh chopped dill
1/4 tsp crushed red pepper optional

Place chicken breasts in a sauce pan and fill with water until the chicken is covered with at least 2 inches of water.
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.
Simmer for 14 minutes and remove the chicken from the pot immediately.
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.
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.
Toss to combine completely and place in the fridge to chill. Serve cold.