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Dill Pickle Canned Chicken Salad (Low Carb!) Recipe

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4.1 from 90 reviews

This Dill Pickle Canned Chicken Salad is a flavorful, low-carb dish perfect for quick lunches or light dinners. Combining tender canned chicken with tangy dill pickles, crunchy celery, and a creamy Dijon mustard mayonnaise dressing, it’s a refreshing twist on classic chicken salad that’s easy to prepare and packed with zesty flavor.

Ingredients

Main Ingredients

  • 3 Cups Canned Chicken, drained and dry (can substitute with cooked, shredded chicken)
  • 1 Cup Dill Pickles, chopped
  • 1/2 Cup Red Onion, finely chopped
  • 1/2 Cup Celery, finely chopped

Dressing Ingredients

  • 1 Cup Mayonnaise
  • 6 Tablespoons Dijon Mustard
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Dill, chopped
  • 1/2 Teaspoon Kosher Salt (optional, depending on how salty your pickles are)

Instructions

  1. Prepare Chicken: Ensure your canned chicken (3 cups) is fully drained and patted dry to avoid excess moisture in the salad.
  2. Combine Ingredients: In a large bowl, add the drained chicken, chopped dill pickles, finely chopped red onion, and celery.
  3. Make Dressing: Stir together mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, and kosher salt in a separate small bowl until well combined.
  4. Mix Salad: Pour the dressing over the chicken and vegetable mixture, then stir thoroughly until all ingredients are evenly coated.
  5. Chill and Serve: Store the salad in the refrigerator to chill before serving. Serve chilled on butter lettuce leaves or as a sandwich filling.

Notes

  • For best flavor, chill the salad for at least 30 minutes before serving to allow the flavors to meld.
  • Adjust kosher salt to taste, especially since pickles can vary in saltiness.
  • For a lower-fat version, substitute mayonnaise with Greek yogurt or a light mayo alternative.
  • Can be stored in an airtight container in the refrigerator for up to 3 days.
  • Perfect for meal prepping and quick lunches.