High Protein Dill Pickle Chicken Salad

A green bowl of tuna salad with celery and red onions is surrounded by flatbread crackers, ice water, pickles, and fresh dill on a light-colored table.

5 from 1 vote

High Protein Dill Pickle Chicken Salad

This High Protein Dill Pickle Chicken Salad is creamy, tangy, and packed with 57 grams of protein per serving. Serve it over homemade low-carb pita chips, crackers, or lettuce for an easy, satisfying lunch.

Course Main Course, Salad

Cuisine American, Mediterranean

Diet Gluten Free

Keyword gluten-free, Nut Free, Refined Sugar Free

Prep Time 15

Cook Time 12

Total Time 27

Servings Servings

Calories 527kcal

Author Nicole Modic

Equipment

Ingredients

For the Chicken Salad:

1 ½ Pounds Shredded White Meat Chicken
2 Ribs Celery diced⁣
½ Red Onion diced⁣
1 Cup Dill Pickles diced (I used Grillo's
¼ Cup Fresh Dill chopped⁣

For the Dressing:

1 Cup Fat Free Cottage Cheese or Good Culture 2%⁣
3 Tablespoons Pickle Brine
2 Cloves Garlic
1 Teaspoon Dijon Mustard
1 Teaspoon Smoked Paprika
1 Teaspoon Ground Black Pepper

For the Pita Chips:

2 Large Pita Breads I used Cut Da Carb
3 Tablespoons Olive Oil
1 Teaspoon Oregano⁣
1 Teaspoon Garlic Powder
½ Teaspoon Kosher Salt

Instructions

To make this dill pickle chicken salad, start by making the pita chips. Preheat your oven to 400°F. Cut the pita bread into even-sized pieces and add them to a bowl.
In a separate small bowl, mix together the olive oil, oregano, garlic powder, and kosher salt, then pour it over the pita pieces and toss well to coat.
Spread the pieces out in a single layer on a baking sheet and bake for 8 to 12 minutes, flipping halfway through, until golden and crisp. Remove from the oven and let them harden and cool as you prepare the rest of the recipe.
Next, make the chicken salad base. Add the shredded chicken, diced celery, diced red onion, diced dill pickles, and chopped fresh dill to a large bowl and set aside.
Finally, make the dressing. Add the cottage cheese, pickle brine, garlic, dijon mustard, smoked paprika, and black pepper to a blender and blend until completely smooth and creamy.
Taste and adjust the seasoning as needed. Pour the dressing over the chicken salad mixture and toss until everything is well coated.
Serve the chicken salad over the pita chips, or spoon it over crackers or romaine lettuce leaves. Enjoy!

Video

Nutrition