A flavorful classic: creamy dill pickle chicken salad that’s keto-friendly and can be made zero Weight Watchers Freestyle points. Use rotisserie or canned chicken for a quick shortcut. This recipe freezes well, so making a large batch for meal prep is simple and convenient.
Dill Pickle Chicken Salad
A Classic Chicken Salad Recipe
This dill pickle chicken salad combines tender shredded chicken with creamy dressing and plenty of chopped dill pickles for a bright, tangy bite. Use cooked chicken breasts, shredded rotisserie chicken, or canned chicken to save time. Celery adds crispness while red onion and herbs balance the flavors. Naturally low in carbs, this version works well for keto eating and can be adapted to be zero Weight Watchers Freestyle points.
An Easy Keto Low Carb Chicken Salad
This recipe emphasizes dill pickles for both flavor and added sodium, which many low-carb eaters appreciate for electrolyte balance. With simple, whole-food ingredients, it’s easy to throw together for a snack, lunch, or light dinner. Serve it in lettuce cups, on low-carb bread, or atop a bed of greens for a filling meal that stays within keto guidelines.
Zero Weight Watchers Points
This chicken salad can be zero Freestyle Points with one simple swap: replace mayonnaise with plain unsweetened Greek yogurt. With chicken, celery, pickles and plain Greek yogurt, the ingredients align with Weight Watchers zero-point foods. If you prefer the creamier texture and higher fat content, use mayonnaise instead — however that will change the point value.
How Is This Zero WW Points
To make this dill pickle chicken salad ZERO Freestyle Points, use plain unsweetened Greek yogurt in place of mayonnaise. The base ingredients—chicken, celery, dill pickles and plain Greek yogurt—are on the Weight Watchers zero-point list.
Making Our Dill Pickle Chicken Salad
Full, printable recipe card below
Ingredients:
- 16 oz cooked, shredded chicken breasts (or 2 large cans of chicken breast)
- 3 tablespoons mayonnaise (we used olive oil mayo) or plain Greek yogurt for a lower-point version
- 2 stalks celery, diced
- ½ cup dill pickles, diced (about one deli-style pickle)
- ¼ red onion, very finely chopped
- ½ teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Lettuce leaves for wraps, or your preferred bread if your diet allows
Directions:
Combine all ingredients in a large bowl and mix until evenly coated. Adjust salt and pepper to taste. Serve immediately in lettuce wraps, on bread, or over greens.
Store refrigerated in an airtight container for up to one week (we typically eat it within 3 days for best freshness).
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Why Chicken Salad Is So Popular
Chicken salad remains a favorite because it’s quick, versatile, and perfectly suited to leftovers. You can use canned, rotisserie, or roasted chicken, and mix in a wide range of add-ins—fruits, nuts, herbs, or pickles—making it endlessly customizable. This adaptability and ease of preparation are key reasons people keep returning to chicken salad recipes.
Try experimenting with textures and flavors—swap herbs, add crunch with nuts, or stir in a touch of mustard or hot sauce for a flavor lift.
Other chicken salad variations to explore: BLTA chicken salad for a diner-style twist, or Southern-style chicken salad with smoky, savory notes.
Can You Freeze Chicken Salad?
Yes — this dill pickle chicken salad freezes well and is great for meal prep. To freeze, pack it into an airtight container or freezer bag and eliminate as much air as possible. If there’s significant headspace in the container, cover the surface directly with aluminum foil or press a piece of parchment or paper towel over the salad before sealing to minimize exposure to air and prevent freezer burn. Thaw in the refrigerator and stir before serving. Note that texture may change slightly after freezing, especially if using yogurt instead of mayonnaise.
Dill Pickle Chicken Salad
4 servings
5 minutes
5 minutes
A classic dill pickle chicken salad that’s naturally keto, low carb, and adaptable to Weight Watchers Freestyle. Make ahead for lunches, serve on bread, or wrap in lettuce.
Ingredients
- 2 chicken breasts, cooked and shredded, or 2 large cans of chicken breast
- 3 tablespoons mayonnaise of choice OR plain Greek yogurt
- 2 stalks celery, diced
- ½ cup dill pickles, diced
- ¼ red onion, very finely chopped
- ½ teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- Salt & pepper to taste
- Lettuce for wrapping, or your favorite bread if your diet allows
Instructions
- Mix all ingredients together in a bowl until combined.
- Serve in lettuce cups, on bread, or over a salad.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 291
Total Fat: 13g
Carbohydrates: 4g
Fiber: 2g
Protein: 34g
Nutrition facts are estimates and may vary based on brands and portion sizes. For precise tracking, enter your exact ingredients into a nutrition calculator.