Fun fact: I stopped pouring dill pickle juice down the kitchen drain after reading that a swig can sometimes relieve muscle cramps—small studies show it may work quickly for some people, possibly via a neural reflex or electrolytes, though it’s not guaranteed. Either way, I discovered that the salty, briny pickle juice is delicious, and that’s how it ended up in my chicken salad recipe.
I started making this spiced dill-pickle chicken salad this spring and now prepare it 1–2 times a week for lunches. It’s an easy meal-prep recipe that holds up well in the fridge and tastes even better after a day or two. Warm, aromatic spices—coriander, cinnamon, nutmeg, and a touch of harissa—play off the bright tang of pickle and pickle juice, while mayo keeps everything creamy and diced pickle and red onion add satisfying crunch. Serve it solo, stuffed in a pita, or over greens or grain bowls for a quick, flavorful lunch.
Choose good pickles—look for naturally fermented, no-sugar varieties—because they add real flavor and gut-friendly benefits. Lacto-fermented pickles (often labeled “refrigerated” or “naturally fermented”) contain live probiotics that can support digestion, plus vitamins and beneficial enzymes, while staying low in calories. Avoid sweetened or heavily processed jars with added sugar and preservatives; read labels for “no sugar added” or “fermented” and opt for refrigerated options when possible for the best taste and probiotic content.
Category: Meat
Prep time: 15 minutes
Cook time: 10 minutes (air fry)
Total time: 30–40 minutes (including cooling and chilling)
Yield: 4 servings
Ingredients
4 medium to large boneless, skinless chicken breasts
1 dill pickle, finely diced
½ medium red onion, finely diced
¼ cup mayonnaise
¼ cup dill pickle juice
1 tsp harissa
1 tsp ground coriander
½ tsp ground cinnamon
1/8 tsp ground nutmeg
Salt and black pepper, to taste
OPTIONAL - prepared horseradish, I added this recently and it added a wonderful flavor!
Tools
Air fryer
Cutting board and chef’s knife
Mixing bowl
Spoon or spatula
Refrigerator
Instructions
Preheat the air fryer according to manufacturer instructions. Slice each chicken breast into even strips or cutlets.
Air-fry the chicken for about 8–12 minutes, flipping halfway, until internal temperature reaches 165°F (check your air fryer and chicken size for exact time).
Transfer chicken to a plate and let cool for 10–15 minutes, then chop into bite-sized pieces.
In a mixing bowl, combine diced pickle, red onion, mayonnaise, dill pickle juice, harissa, coriander, cinnamon, nutmeg, salt, and pepper. Stir until smooth.
Add chopped chicken to the bowl and toss until evenly coated.
Refrigerate at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
It tastes best when refrigerated for 6-24 hours!
Enjoy this perfect summer recipe! And keep drinking pickle juice
To our health & Inspiration
Kenden
