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A focaccia sandwich full of pickle, bacon, and cheddar chicken salad resting on a plate on top of a yellow napkin with a jar of pickles and a plate of bacon in the background and some chips on the plates next to the sandwich.

Pickle Bacon Cheddar Chicken Salad

Sara
This pickle bacon cheddar chicken salad is a really fun twist on a creamy, crunchy chicken salad! It's made with diced chicken, crispy bacon, sharp cheddar cheese, dill pickles, and red onion. It's basically perfect for sandwiches, wraps, or eating straight from the bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2 cups
Calories 399 kcal

Ingredients
  

For the Chicken:

  • 10-12 ounces boneless, skinless Chicken Breast
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Garlic Powder
  • pinch of freshly cracked Black Pepper to taste
  • 2 teaspoons Olive Oil or Avocado Oil

For the Chicken Salad:

  • 1/4 cup Mayonnaise I love Duke’s
  • 1/4 cup full-fat Plain Greek Yogurt
  • 1 tablespoon Dijon Mustard
  • 1 1/2 cups Diced Chicken from above
  • 1/4 cup finely chopped Red Onion or green onion
  • 1/3 cup finely chopped Dill Pickles
  • 1/4 cup chopped Crispy Bacon (about 2-3 strips)
  • 1/3 cup shredded Sharp Cheddar Cheese
  • 1/4 teaspoon Garlic Powder
  • 1 tablespoon Pickle Juice plus more to taste
  • Salt & freshly cracked Black Pepper to taste

Instructions
 

  • Cook the Chicken. Season the 10-12 ounces boneless, skinless Chicken Breast on both sides with 1/2 teaspoon Kosher Saltand 1/2 teaspoon Garlic Powder. Crack a pinch of freshly cracked Black Pepper onto each side. Drizzle about 2 teaspoons Olive Oil or avocado oil into a nonstick pan, and cook the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165ºF. Set the chicken aside to cool.
    A stainless steel skillet with a seasoned cooked chicken breast resting in the middle of it.
  • Combine the Creamy Ingredients. (Do this while the chicken is cooking!) In a large bowl, combine 1/4 cup Mayonnaise, 1/4 cup full-fat Plain Greek Yogurt and 1 tablespoon Dijon Mustard. Use a spoon to stir them together until evenly mixed.
    A large bowl with a small spatula resting in it and swirled mayonnaise and greek yogurt blend.
  • Make the Chicken Salad. Once the chicken has cooled, cut it into 1/2″(ish) pieces (it doesn’t have to be exact). Add 1 1/2 cups Diced Chicken, 1/4 cup finely chopped Red Onion (or green onion), 1/3 cup finely chopped Dill Pickles, 1/4 cup chopped Crispy Bacon, 1/3 cup shredded Sharp Cheddar Cheese, and 1/4 teaspoon Garlic Powder to the bowl with the mayo mixture. Stir to combine everything well. Stir in 1 tablespoon Pickle Juice until well combined.
    A large bowl full of diced chicken, chopped bacon, chopped onions, pickles, and shredded cheese.
  • Taste and Adjust. Taste a spoonful, then add Salt & freshly cracked Black Pepper to taste. You can also add more of any other ingredients if you want to!
    A large bowl full of chicken salad made with bacon, shredded cheddar cheese, pickles, onions, and chicken.

Notes

Chicken: If the chicken breast is REALLY thick, slice it horizontally into two thinner cutlets. Season them generously with salt, garlic powder, and pepper, and adjust cooking times.

Nutrition

Serving: 0.5cupsCalories: 399kcalCarbohydrates: 6gProtein: 36gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 116mgSodium: 1733mgPotassium: 679mgFiber: 1gSugar: 2gVitamin A: 163IUVitamin C: 2mgCalcium: 107mgIron: 1mg
Keyword pickle bacon chicken salad
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