If you’re a dill pickle lover, this recipe is about to become your new go-to. It’s creamy, crunchy, tangy, and packed with flavor—all while being quick enough to whip up on a busy weeknight. Using Kirkland canned chicken as the base makes this recipe both affordable and pantry-friendly, while Grillo’s pickles add that signature fresh crunch you just can’t get from a jarred alternative.
Whether you’re prepping lunches for the week, looking for a protein-packed snack, or planning a family-friendly dinner, this chicken salad delivers.
Ingredients
2 cans Kirkland chicken breast, drained
1 container Grillo’s dill pickles, finely chopped
1 container fresh dill, chopped
4 stalks celery, finely diced
1/4 red onion, minced
1 tsp salt
1 tsp garlic powder
1 tsp lemon juice
1/3 cup light mayonnaise
Directions
1. In a large bowl, add the drained chicken breast and shred lightly with a fork.
2. Stir in the chopped Grillo’s pickles, fresh dill, celery, and red onion. Sprinkle in salt and garlic powder for seasoning. Add the light mayonnaise and mix until everything is evenly coated and creamy.
3. Taste and adjust seasoning if needed—more dill or pickles for that extra tang!
How to Enjoy
Classic: Pile high on toasted gluten-free bread or a croissant.
Low-carb: Scoop into lettuce cups for a refreshing wrap.
Snack-style: Pair with your favorite gluten-free crackers or cucumber slices.
Meal prep: Store in the fridge for up to 3 days for easy grab-and-go lunches.
Why You’ll Love It
Fast & Easy: Minimal chopping and ready in 10 minutes.
Packed with Protein: Thanks to the Kirkland chicken base.
Fresh Flavor: Grillo’s pickles and dill brighten up the dish in a way regular jarred pickles just can’t match.
Family-Friendly: Great for kids’ lunchboxes or a quick family dinner.
This is one of those recipes that feels indulgent but is secretly pretty healthy. The crunchy veggies, tangy pickles, and creamy mayo all balance perfectly, making it an instant crowd-pleaser.
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