Dill Pickle Chopped Chicken Salad
There’s just something about a chopped chicken salad that hits different—especially when it involves bacon and dill pickles.
Creator: Leslie Stokes
I made this Dill Pickle Chopped Chicken Salad for lunch the other day, and it’s officially a new staple. It’s tangy, crunchy, creamy, and packed with protein. The best part? It takes under 20 minutes, start to finish.
I start by cooking a chicken breast using my go-to rotisserie-style method. I slice the breast in half so it cooks faster, season it with garlic powder, salt, pepper, and a little olive oil, then roast it on the top rack of my oven at 400°F for about 15 minutes. This method gives you juicy, flavorful chicken every time—and I use it for almost every recipe that calls for precooked or rotisserie chicken.
Once the chicken is done, the rest is just a rough chop. I pile everything—chicken, bacon, a dill pickle spear, ranch seasoning, mayo, fresh dill, and chives—onto a cutting board and give it a solid chop session until everything is creamy and bite-sized. It’s my kind of no-fuss lunch.
Meal Prep Tip: Double or triple this recipe and store it in an airtight container for up to 3 days. It’s perfect for work lunches or snacking.
Serving Ideas:
Dill Pickle Chopped Chicken Salad
Ingredients
For the Chicken:
- 1 boneless skinless chicken breast
- Salt pepper, garlic powder (to taste)
- Drizzle of olive oil
For the Salad:
- 1 cooked chicken breast from above
- 1 dill pickle spear
- 2 slices cooked bacon
- ½ tsp ranch seasoning
- 1½ tbsp mayo use avocado mayo for Whole30 or paleo
- Fresh dill to taste
- Fresh chives to taste
Let's Make It
- Cook the Chicken:
- Slice the chicken breast in half lengthwise to make two thinner pieces. Season both sides with salt, pepper, and garlic powder, and drizzle with olive oil.
- Roast on the top rack of your oven at 400°F (convection roast if available) for about 15 minutes, flipping once. Let cool slightly.
- Chop the Salad:
- On a large cutting board, add ONE of the cooked chicken breast, dill pickle spear, bacon, ranch seasoning, mayo, fresh dill, and chives. (if using both pieces of the breast, double the other ingredients)
- Roughly chop everything together until you get a finely chopped, creamy chicken salad.
- Serve:
- Enjoy in a sandwich, with crackers, wrapped in lettuce, or in a gluten-free wrap.
