Weight Watchers Zero Point Dill Pickle Chicken Salad

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Zero Point Dill Pickle Chicken Salad

A protein-packed, tangy twist on classic chicken salad using Greek yogurt and plenty of fresh herbs.

  • Prep time: 20 minutes

  • Chilling time: 30 minutes

  • Servings: 4

  • WW Points: 0 (on most plans using fat-free yogurt and skinless chicken breast)

Ingredients

For the Chicken Salad:

  • 2 cups cooked chicken breast, shredded or diced (skinless/boneless)

  • 1 cup celery, diced

  • 1 cup red bell pepper, diced

  • 1 cup cucumber, diced

  • 1/2 cup red onion, finely diced

  • 1/2 cup fresh dill, finely chopped

  • 1/2 cup dill pickles, chopped

  • Salt and pepper, to taste

For the Tangy Dressing:

  • 1/2 cup fat-free Greek yogurt

  • 2 tbsp Dijon mustard

  • 2 tbsp apple cider vinegar

  • 1 tbsp olive oil* * 1 tsp garlic powder

  • 1/2 tsp onion powder

  • Optional: 1 tsp honey (note: this may add points depending on your plan)

Note on Olive Oil: While the original recipe lists 1 tbsp of olive oil, if you are strictly following a Zero Point plan, you may choose to omit the oil or replace it with a splash of pickle juice to maintain the zero-point status!

Directions

  1. Prep the Chicken: Ensure your chicken is fully cooked and cooled. Shred it into bite-sized pieces for the best texture.

  2. Chop the Veggies: Dice the celery, bell pepper, cucumber, and red onion into uniform pieces. The smaller the dice, the better the flavor distribution.

  3. Prepare the Herbs & Pickles: Finely chop the fresh dill and the pickles.

  4. Whisk the Dressing: In a small bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, olive oil (if using), garlic powder, and onion powder until smooth.

  5. Combine: In a large mixing bowl, toss the chicken, vegetables, dill, and pickles together.

  6. Coat: Pour the dressing over the mixture and fold gently until everything is evenly coated. Season with salt and pepper to taste.

  7. Chill: Cover and refrigerate for at least 30 minutes. This is crucial—it allows the vinegar and spices to penetrate the chicken and softens the “bite” of the raw onion.

Serving Ideas & Tips

  • The “Low Carb” Boat: Scoop the salad into romaine lettuce leaves or hollowed-out bell pepper halves for a satisfying crunch.

  • The Pickle Power-Up: For extra “zing,” add a tablespoon of the brine from your pickle jar directly into the dressing.

  • Meal Prep: This salad actually tastes better on day two! Store it in an airtight container for up to 3–4 days.

  • Texture Check: If the salad seems a bit dry after sitting in the fridge, stir in an extra tablespoon of Greek yogurt or pickle juice right before serving.

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