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Low Carb Southern Dill Pickle Chicken Salad


We love to make chicken salad out of leftover roast chicken, especially the pre-cooked grocery store rotisserie chickens we’ll pick up in a pinch on a busy day. Rachel usually makes her own sweet relish out of cucumbers from her garden, but one day when there was no sweet relish in the fridge, I whipped up a batch of this delicious Southern Dill Pickle Chicken Salad from a jar of crunchy dills in the fridge.

Recipe from George Stella’s “Real Food Real Easy” Cookbook.

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Rate this recipe 4.6/5 (18 Votes)


  • 2 cups cooked chicken, shredded
  • 1 ⁄4 cup dill pickles, finely diced
  • 1 hard boiled egg, peeled and diced
  • 2 ⁄3 cup mayonnaise
  • 1 ⁄8 teaspoon onion powder
  • 1 ⁄4 teaspoon black pepper
  • 1 ⁄2 packet sugar substitute, optional


Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

Fold all ingredients together in a large bowl, shredding chicken with a fork until it is at your desired consistency. The sugar substitute is optional, but adds a nice balance to the salty dill pickles.

Cover and refrigerate for 30 minutes for the ingredients and flavors to mingle, or serve immediately. Serve over a green salad and garnish with fresh dill if you have any on hand.

George’s Tips:

I like to finely mince 1⁄3 of the chicken in a food processor and shred the remaining 2⁄3 with a fork to make a salad that is the best of both worlds; ground and chunky.


I make an entirely different Dill Chicken Salad by replacing the dill pickle with fresh cucumber, and adding 1⁄4 teaspoon of salt, and 2 teaspoons of chopped fresh dill.

calories: 175|fat: 8.5g |protein: 21g |fiber: 0g |net carbs:2.5g

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