Healthy Dilox Pickle Chicken Salad {10 Minutes High Egg Lunch}

Let me tell you that if your family loves kimchi, this chicken salad will be a new favorite. My child is obsessed With anything rich, this recipe disappears faster than I said, “Get the fork!”

It’s a cool cream mixture that skips the weight of traditional mayonnaise salad thanks to non-fat Greek yogurt and a small amount of light cream cheese. Sweet or dill flavor and dill pickle juice give it a strong savory flavor and has celery and green onions, which has a proper amount of crunch.

It’s also perfect for dining preparation! I like to keep a batch of lunch in the fridge, whether stuffed into lettuce rolls or sprinkled on toast.

Want more healthy chicken salad recipes? Next try this classic chicken salad, buffalo chicken salad or Mediterranean chicken salad!

Before you begin

There are some important tips you need to know before making this recipe:

• Using precooked chicken: This recipe is designed for convenience, so grab some leftover grilled chicken, barbecue restaurant chicken or scuttled chicken breast. Just make sure it cools, chops or shreds.
• Dry the kimchi: After chopping the pickles, press them with a paper towel to remove extra moisture. This prevents your chicken salad from turning into soup.
• Let the cream cheese soften: If you are using cream cheese, let it go for 10-15 minutes to soften it to blend smoothly. Cold cream cheese can leave small pieces behind.
• Any season: The saltiness of the kimchi and the taste vary, so don’t be heavy on salt at first. Mix everything and taste it and adjust as needed.

Can I use a chicken jar?

Absolutely. Just drain it and break it down with a fork before mixing. It’s a great time saving when blended into the buttery bottom and surprisingly delicious.

How to Make This Dill Pickle Chicken Salad Recipe

Here’s how to make a chicken salad from scratch:

1. Mixed dressing base

In a large bowl, whisk together regular Greek yogurt, light mayonnaise, cream cheese, cream, pickle juice, mustard, fresh dill, salt and pepper. Give it a quick taste and adjust it anytime.

2. Add chicken and vegetables

Throw in the chopped chicken, diced pickles, celery and scallions. Stir until everything is evenly coated and creamed.

3. chill

If you have time, cover and refrigerate for at least 1 hour – take the flavor to the next level!

4. Serve

Insert its sc into the lettuce wrap, sandwich, pita or cookies. Even kids love it as a dip!

Recipe changes

Chicken Salad is a super versatile recipe that works with what you have! Here are some easy ways to customize it as you like:

• Swap cream cheese: No cream cheese on hand? Use an extra 2 tablespoons of Greek yogurt or light mayonnaise to keep it rich, tangy base.
• Add crunch with additional features: For more texture, stir 1-2 tablespoons of chopped almonds, sunflower seeds, and even diced radish. They are contrasted sharply with cream dressings.
• Bringing heat: Stir 1 tablespoon of marinated jalapeno or 1 teaspoon of hot sauce in the sauce. To do a smoke kick, try a little Chipotle powder.
• Use herbs to make it fresh: Glitter salad with 1-2 tablespoons freshly chopped herbs (such as dill, parsley or chives). It gives the whole dish a fresh garden feel.
• Make it an egg salad hybrid: Mix one or two chopped boiled eggs to a more enthusiastic, eve weak egg salad.
• Dairy-free products: Use Greek yogurt, cream cheese and mayonnaise instead of your favorite plant-based alternatives. Look for common varieties that are not sugar-free to keep the flavor balanced.

How to Eat Dill Pickle Chicken Salad

Chicken salad can do whatever you want! Here are our favorite ways of serving:

Store chicken salad

The chicken salad is great in the refrigerator and is perfect for dining! Here is how to store and use leftovers:

• Shop: Keep it in an airtight container in the refrigerator for up to 4 days.
• Leftovers: Turn into a package, stuff it into a bell, or eat it in a bento box with fruit and nuts.