Becca Ludlum’s Healthy Dill Pickle Chicken Salad is a culinary gem that effortlessly combines flavor, nutrition, and versatility. Designed as a low-carb alternative to the beloved Chick-Fil-A chicken salad, this recipe offers a delectable blend of salty and creamy elements that can be enjoyed in various ways – be it as a dip, a sandwich filling, or a vibrant salad topping.

Crafting this dish is a breeze, with a preparation time of just 10 minutes and a cook time of 12 minutes. The recipe provides approximately six servings, each offering a satisfying portion size of 3/4 cup. Becca’s meticulous choice of ingredients not only caters to taste but also aligns with health-conscious goals.

The method of preparation is conveniently adaptable to different kitchen setups, be it utilizing the Instant Pot for swift cooking, the stove-top for a traditional approach, or the slow cooker for a hands-free experience. Regardless of the chosen method, the result is a succulent and flavorful chicken, infused with the tangy notes of dill pickles.

The ensemble of herbs and spices, including garlic, black pepper, chives, dill, and parsley, contributes to a harmonious flavor profile, complemented by the creaminess of Greek yogurt and cottage cheese. The chopped dill pickles add a burst of vibrancy and a satisfying crunch to every bite.

This Healthy Dill Pickle Chicken Salad doesn’t just cater to taste buds; it also respects dietary considerations. With 0 Points on the 2023 Plan, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point (when using fat-free Greek yogurt and cottage cheese), it aligns seamlessly with various diet plans, including Weight Watchers.

Whether you’re seeking a quick and wholesome lunch, a delightful snack, or a creative addition to your salad repertoire, Becca Ludlum’s creation promises a flavorful journey that balances health and indulgence. Bon appétit!

Healthy Dill Pickle Chicken Salad

Created by: Becca Ludlum

Prep Time 10minutes MINS

Cook Time 12minutes MINS

Total Time 22minutes MINS

Approximate Serving Size: 3/4 cup

SERVINGS 6

This healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, on a sandwich, or as a salad topping.

Equipment

  • Instant Pot 6 qt
  • Kitchen Knife
  • Cutting Board

Ingredients :

  • 1 pound chicken breast about 2 breasts
  • ▢1/3 cup vinegar I use white
  • ▢3/4 cup plain Greek yogurt I prefer 2%
  • ▢3/4 cup cottage cheese
  • ▢1 tsp garlic
  • ▢1 tsp black pepper
  • ▢1 tbsp fresh chives chopped (or 1 tsp dried)
  • ▢1/2 tbsp fresh dill chopped (or 1/2 tsp dried)
  • ▢1 tbsp fresh parsley chopped (or 1 tsp dried)
  • ▢1 cup dill pickles chopped, please see note in post about using 1/2 pickles and 1/2 cucumbers

Instructions

Instant Pot Directions:

  • Add the chicken and vinegar to the Instant Pot insert. 1 pound chicken breast, 1/3 cup vinegar
  • Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
  • In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
  • Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
  • Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
  • Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Stove Top Directions:

  • Add the chicken and vinegar to a sauce pan. 1 pound chicken breast, 1/3 cup vinegar
  • Cover the sauce pan with a lid and cook the chicken on medium high temperature for 15-20 minutes until the chicken is cooked through.
  • In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
  • Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
  • Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
  • Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Slow Cooker Directions:

  • Add the chicken and vinegar to your slow cooker. 1 pound chicken breast, 1/3 cup vinegar
  • Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
  • In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
  • Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
  • Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
  • Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Notes

21 Day Fix container counts for the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.

Weight Watchers: One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and fat free cottage cheese.

Nutrition

Calories: 135kcal | Carbohydrates: 3g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

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Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.