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Pickle Brine Chicken Salad Pitas

Shredded chicken, Greek yogurt, dill pickles, celery, and herbs make a bright high-protein pita filling with real pickle flavor.

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Pickle Brine Chicken Salad Pitas

Pickle flavor works best in lunch recipes when it adds acidity instead of taking over.

A small amount of pickle brine loosens the yogurt dressing and seasons the chicken without making the salad watery.

Greek yogurt keeps the filling protein-forward, while a little mayonnaise adds enough richness to make it taste like chicken salad rather than dressed leftovers.

Celery and scallions bring the crunch that keeps each pita fresh.

Fold the pickles in at the end and taste before adding salt.

Pickles and brine vary, so seasoning after the salad rests for a few minutes keeps the balance under control.

For another recipe in this seed collection, try Chili Crisp Tuna Noodle Jars or Scallion Cream Cheese Egg Toasts.

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Directions

  1. Whisk Greek yogurt, mayonnaise, pickle brine, Dijon, and 1/4 teaspoon black pepper.
  2. Fold in chicken, pickles, celery, scallions, and dill.
  3. Let the salad rest for 10 minutes, then taste and add salt only if needed.
  4. Warm pitas briefly in a dry skillet or toaster.
  5. Fill each pita with chicken salad and serve.

Nutrition

Nutrition Information

Estimated per serving: 430 calories, 34 g protein, 36 g carbohydrates, 16 g fat.

Variations

Recipe Variations

- Use chopped turkey instead of chicken.
- Add a pinch of cayenne for heat.
- Serve the filling over greens instead of pita.

Notes

  • Use rotisserie chicken or leftover roasted chicken.
  • For meal prep, keep the pita separate until serving.
  • Add shredded lettuce if you want more crunch.

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