Healthy Pickle Chicken Salad Stuffed Bell Peppers

Healthy pickle chicken salad stuffed bell peppers was made for dill pickle lovers!  This easy chicken salad recipe is made with baked chicken, loads of crunchy pickles, sweet and juicy bell peppers, and the easiest dilly sauce. Stuffed into fresh bell peppers for a healthy, protein packed, and colorful meal that’s perfect for meal prep!

Thank you to Pure Flavor® for sponsoring this recipe and for providing the Sweet Bell Peppers.

Healthy Pickle Chicken Salad Stuffed Bell Peppers

Chicken salad recipes were made for prepping in advance, and this dill pickle version is no different!  Creamy salads keep really well in an airtight container, and are great to take on the go.

This salad couldn’t be easier to make.  While the chicken bakes, chop the veggies, prep the peppers to be stuffed, and make the dilly mayo/yogurt sauce.

Once the chicken is cooked, it takes just minutes to put together and you’re enjoying a simple recipe with the best flavor.

You can save even more time by using rotisserie chicken or leftover chicken that you have around!

Involving kids in meal planning

During National Family Meals Month, try involving kids in the meal planning process.  When you give them a choice, they feel more involved in what is going on their plate at dinner time.

Let them open up your favorite cookbook or look through your go-to recipe site to see what foods excite them.

Once a recipe or two is picked out, see if they want to help you cook too!  It’s a great way to make mealtime a family event.

What you need for a very tasty pickle chicken salad

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• boneless, skinless chicken breasts
• extra virgin olive oil
• dill pickles
• Pure Flavor® Sweet Bell Peppers
• green onions
• avocado oil mayonnaise
• plain yogurt
• dill pickle juice
• dijon mustard
• dried dill
• sea salt
• black pepper

How to make this recipe

Step 1: Preheat oven to 400 degrees F.  Add the chicken breast into a large baking dish, and spread the oil on both sides of the chicken.  Sprinkle with a little sea salt and pepper, and bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165 degrees F.

Step 2: Remove the chicken from the oven when done, and set aside to cool slightly.  When cooled to the touch, dice into bite-size pieces and add to a large bowl.  Add the diced pickles and green onion.

Step 3: Dice 1 bell pepper into bite-size pieces and add into the bowl with the chicken.

Step 4: Slice the remaining bell peppers in half lengthwise, remove the seeds and core, and set aside to use for serving.

Step 5: In a small bowl mix together the mayonnaise, yogurt, pickle juice, mustard, dill, sea salt, and pepper.

Step 6: Pour the dilly sauce over the chicken mixture and stir until fully combined.

Step 7: Add the pickle chicken salad to the prepared bell peppers, and enjoy!

NOTE: Have tons of peppers on hand? Use my handy guide for how to prep and store fresh bell peppers!

Watch me make this delicious dill pickle chicken salad

The full how to video can be watched below, or on my YouTube channel!

How to serve this great recipe

Serve the best dill pickle salad in bell pepper halves as pictured, in mini sweet bell peppers, or inside lettuce wraps as you see with my BBQ chicken lettuce wraps recipe.

It goes great tucked between toasted bread with a little red onion as well.

It is delicious eaten on its own, too!

How to store

Pickle chicken salad stores really well in the fridge for up to 5 days.  Because of the creamy mayo base and fresh vegetables, I would not recommend freezing it.

Store this salad in a large airtight container, or individual portions in mason jars to take on the go.

Substitutions

Below you’ll find a list of substitutions that will work well in this chicken pickle salad recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Chicken – Instead of baking your chicken fresh, use leftover grilled chicken, rotisserie chicken, canned chicken, or store-bought shredded chicken.  Cooked and diced pork tenderloin works here as well. For a vegetarian version, garbanzo beans make a delicious option.

Dill pickles – Would it be a dill pickle salad without dill pickles?  Probably not, but fresh cucumbers or sweet pickles will work just as well in this salad!  To add more dill pickle flavor, add extra pickle juice to the sauce.

Mayonnaise/yogurt – This recipe is made with a mixture of both mayonnaise and plain yogurt (or plain greek yogurt) to create a creamy base.  You can use all mayo or all yogurt, or swap some of it out with sour cream or miracle whip.

Dill pickle juice – You can substitute the dill pickle liquid from the jar with apple cider vinegar.  Taste and see if a little more dried dill is needed in the sauce to bring out the big dill pickle flavor.

Dried dill –  Fresh dill would be lovely in place of the dried version.

More healthy recipes you’ll love

• Curry chicken salad with grapes and celery
• Healthy mediterranean hummus wrap with chicken
• Chipotle chicken sandwich

If you try this healthy pickle chicken salad recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather