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Easy Dill Pickle Chicken Salad

  • Author: Unbound Wellness
  • Total Time: 5 mins
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 1/2 cup coconut yogurt
  • 2 tbsp mayo (I use this, use any mayo of choice)
  • 2 tbsp pickle brine
  • Salt and pepper to taste (omit pepper for AIP)
  • 2 cups chicken, cooked and shredded
  • 1 cup dill pickles, chopped (use this for AIP)
  • 2 stalks celery, chopped fine
  • 1/4 red onion, finely diced
  • 2 tbsp green onion, chopped
  • 1 tbsp fresh dill, chopped


  • Add the coconut yogurt, mayo, pickle brine, and salt and pepper to a bowl and whisk well to combine. 
  • Add the shredded chicken to a large bowl along with the pickles, celery, red onion, green onion and dill. Pour the yogurt mixture over the chicken and stir well to combine,
  • Store in the fridge for 2-3 days and serve in a lettuce wrap, in a sandwich, or with crackers of your choice!
  • Prep Time: 5 mins
  • Method: no-cook
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 225
  • Fat: 13.4g
  • Carbohydrates: 5.8g
  • Fiber: 1.6g
  • Protein: 18.4g