Dill Pickle Chicken Salad, made with oven baked, slow cooker, or Instant Pot chicken, crunchy pickles, red onion, fresh dill, mayo and garlic. It’s an easy way to mix up your Whole30, Paleo, and Low Carb weekly meal prep!

A small glass dish filled with romaine lettuce and topped with dill pickle chicken salad

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There’s nothing worse than boring chicken salad, am I right? Well, here’s the answer to your meal prep blues: Dill Pickle Chicken Salad! It’s absolutely delicious, made with pickle brined chicken, lots of fresh herbs, red onion, diced dill pickles, and creamy mayo.

If you’re like me and LOVE pickles, then this recipe is for you! It’s crunchy and oh so satisfying, but best of all, it’s Whole30, Paleo, Gluten Free AND Low Carb! So whatever healthy way of eating you’re following, this recipe is for you.

And if you like fun takes on traditional meal prep lunches, you may also like my Mexican Tuna Salad or my Butter Chicken Meal Prep recipes!

All ingredients in dishes laid out and labeled on a white marble board: Chicken, dill, pickles, onions, garlic powder, pepper, and mayo.

Recipe Ingredients

Okay, here’s what you need to make this happen:

Chicken Breasts
Mayonnaise: Use sugar free, Whole30 mayo or make your own!
Garlic Powder
Black Pepper
Red Onion
Dill Pickles & Pickle Juice (the brine in the pickle jar, just for cooking the chicken): By the way, my favorite sugar free dill pickles are Grillos!
Fresh Dill

You might notice that there’s no added salt in this recipe. That’s because the pickles are already salty enough! If you find you need a little salt at the end, though, feel free to sprinkle away!

A collage of two photos showing the chicken breasts and pickle juice in a baking dish, uncooked, and then after cooking.

Making the Recipe

What makes this chicken salad extra flavorful? It’s ALL in the way you cook your chicken! In basic terms, your chicken is going to be brined and poached in the pickle juice!

I’m telling you, there’s no better way to infuse more flavor in your chicken than this.

Either add the chicken and pickle juice to a baking dish, cover, and cook in the oven, or cook together in the slow cooker or Instant Pot. This method of cooking helps to infuse all the wonderful pickle-y flavors in the chicken!

If you’d rather skip this step, you can use store-bought rotisserie chicken, regular grilled chicken, canned chicken, or leftover chicken. It will still be absolutely delicious, and you’ll still get a bunch of pickle flavor from the herbs and diced pickles!

Close up top down of all the ingredients in a large glass bowl, before mixing together.

Once your chicken is cooked, allow it to cool. Meanwhile, dice the pickles, onion, and dill. Last, all you’ve got to do is mix everything together! Season to taste with salt and pepper, but start extra light on the salt since the pickles tend to add a good amount of salt to the dish.

What to serve with it: I like to serve Dill Pickle Chicken Salad in lettuce wraps, over crunchy romaine salad, with bell peppers, or seed crackers.

How to store chicken salad: Cover tightly and store in the refrigerator for up to 5 days, per USDA.

A large gray bowl filled with the finished dish and topped with fresh dill and sliced pickles.

More easy meal prep recipes to try: Spicy Habanero Tuna Salad, Curry Chicken Salad, Jalapeno Popper Chicken Salad.

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5 from 6 votes