Dill Pickle Chicken Pasta Salad

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If you're a fan of dill pickles, this Dill Pickle Chicken Pasta Salad is about to become your new favorite dish. With Kaizen Fusilli, crispy chicken, crunchy dill pickles, fresh veggies, and a creamy dill dressing, this salad has all the flavors you crave in one bowl. It’s the perfect mix of tangy, savory, and satisfying. Ideal for any occasion!

Ingredients

For the salad:

1 box (8 ounces) Kaizen Fusilli pasta
1 cup finely shredded green cabbage
¾ cup chopped dill pickles
2 Persian cucumbers, diced
1 yellow bell pepper, diced
½ red onion, finely diced
½ pound low-carb chicken strips, pre-cooked and chopped into bite-sized pieces (see notes)
2 ounces white cheddar, cut into small cubes
1 large handful fresh dill, finely chopped
Crushed low-carb chips or crackers of choice, optional

For the creamy dill dressing:

¼ cup avocado oil mayonnaise
¼ cup Greek yogurt or plain yogurt
1 tablespoon apple cider vinegar
1-2 tablespoons dill pickle brine
1 tablespoon honey or liquid allulose
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and black pepper, to taste

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Directions

Bring a large pot of salted water to a boil. Add the Kaizen Fusilli and cook for 4-5 minutes. Pour the pasta into a colander to drain the water, then run the hot pasta under cold tap water for a couple of minutes to cool. Transfer the pasta to a bowl and place in the refrigerator to cool the pasta completely while you prepare the salad.
In a small bowl, whisk together the dressing ingredients. Taste and add salt and pepper as needed. Set aside.
In a large salad bowl, toss together the dill pickles, cucumbers, bell pepper, and red onion. Add the chilled pasta, and half of the dressing, then gently toss in the crispy chicken tender bites, cheddar cubes and fresh dill. Add more dressing as needed.

Recipe Note

If you prefer to substitute grilled chicken, feel free! This recipe works great with a crispy chicken tenders.

Dill Pickle Chicken Pasta Salad

Name: Dill Pickle Chicken Pasta Salad
Ingredients: 1 box (8 ounces) Kaizen Fusilli pasta; 1 cup finely shredded green cabbage; ¾ cup chopped dill pickles; 2 Persian cucumbers, diced; 1 yellow bell pepper, diced; ½ red onion, finely diced; ½ pound low-carb chicken strips, pre-cooked and chopped into bite-sized pieces (see notes); 2 ounces white cheddar, cut into small cubes; 1 large handful fresh dill, finely chopped; Crushed low-carb chips or crackers of choice, optional; ¼ cup avocado oil mayonnaise; ¼ cup Greek yogurt or plain yogurt; 1 tablespoon apple cider vinegar; 1-2 tablespoons dill pickle brine; 1 tablespoon honey or liquid allulose; ½ teaspoon onion powder; ½ teaspoon garlic powder; Salt and black pepper, to taste

Why You’ll Love This Recipe

Perfect for pickle lovers: The tangy dill pickle brine in the dressing pairs perfectly with the crunch of the dill pickles.
Low-carb & protein-packed: Thanks to Kaizen Fusilli and the chicken, this dish is both satisfying and nutrient-dense.
Great for meal prep: This pasta salad stores well and makes a great lunch or dinner option for several days.
Crispy & creamy: The crispy chicken and creamy dill dressing create the perfect balance of textures.

Why Choose Kaizen Fusilli?

Kaizen Fusilli is made from lupin beans, providing the classic pasta taste and texture but with significantly fewer carbs and more protein.

Key Benefits:

20g protein per serving, more than double the protein of regular pasta
Only 6g net carbs per serving
Gluten-free & grain-free
Holds up perfectly in both warm and cold dishes
Swaps 1:1 for any traditional pasta

Shop Kaizen Fusilli Pasta

Swaps and Additions

Protein Boost: Swap in grilled shrimp or turkey breast for a different protein option.
Dressing Variations: If you prefer a milder dressing, reduce the amount of dill pickle brine and add a little extra honey or allulose for sweetness.
Veggie Variations: Add in roasted cauliflower or chopped spinach for extra veggies.

FAQs

Can I make this ahead of time?
Yes! This salad actually tastes better after chilling for an hour or two. Store it in an airtight container for up to 3-4 days.
How tangy is the dressing?
The dressing has a noticeable tang from the pickle brine and apple cider vinegar, but it’s balanced by the creaminess of the mayo and yogurt. Adjust the brine to control the tanginess.
Can I use store-bought dressing?
You can, but for that extra dill pickle flavor, I highly recommend making the homemade dressing for the best experience.
Can I use something other than chicken?
Sure! You can use grilled steak, turkey, or even hard-boiled eggs for a protein-packed twist.
How do I keep the avocado from browning?
Add the avocado just before serving to keep it fresh and green.

How to Store

Refrigerator: Store in an airtight container for up to 3-4 days.

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