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Crunchy Pistachio Chicken Salad

 Crunchy Pistachio Chicken Salad  sandwich

Pistachio chicken salad is excellent served on top of salad greens, as sandwiches, or by itself! 

This Crunchy Pistachio Chicken Salad is my little twist on my mom’s classic combination of mayo, chicken, pickles, and hardboiled eggs. I’ve added veggies, seeds, and Greek yogurt for extra fiber, texture, and protein!

I love chicken salad with pistachios! 

I highly recommend adding pistachios to next chicken salad recipe. Pistachios give chicken salad extra texture, flavor, and fiber! 

Do you put eggs in chicken salad? 

I prefer using hardboiled eggs in my pistachio chicken salad. However, I realize some people may not enjoy eggs in their chicken salad, it is optional! 

Chicken salad with hardboiled eggs 

It is important to ensure your eggs are hard boiled for a chicken salad recipe.  Consuming undercooked eggs increase the risk of obtaining a food borne illness, especially for those with a compromised immune system.  

For hard boiled eggs, place eggs in a large pot and pour water until the eggs are submerged. Put on high heat and bring water to a boil. 

Once at a rolling boil, turn off heat and cover the pot with a lid. Let the eggs sit for 12 minutes. 

Transfer the hardboiled eggs to an ice water bath to cool completely before peeling. 

Avocado oil mayo health benefits 

Avocado oil mayo contains avocado oil, which offers some heart protecting benefits such as lowering LDL cholesterol levels and blood pressure. 

Additionally, avocado oil contains lutein, an antioxidant known for its eye health benefits that may help reduce the risk of age-related eye diseases. 

pistachio chicken salad pinterest graphic

The best part of my pistachio chicken salad recipe

Who doesn’t love a recipe that can be eaten in a variety of ways throughout the week? Top your salad, crackers, or sandwich with pistachio chicken salad for a delicious snack or meal! 

How to make my chicken salad recipe with eggs

First, chop the chicken, dill pickles, celery, hardboiled eggs, and pistachios. 

Next, combine all ingredients in a large bowl and mix until thoroughly until combined.

Chicken salad will keep in an airtight container in the refrigerator for up to 3 days. Enjoy!

Tips for making chicken egg salad

To make the peeling process a little easier, I like to add ½ tsp of baking soda to the boiling water.  Baking soda increases the alkalinity (raises the pH) of the water, making the eggs easier to peel! 

Don’t forgot to put the eggs in an ice water bath to cool before peeling. 

Try more of my salad recipes


crunchy pistachio chicken salad
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5 from 7 votes
Course: Main Course, Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 8
Carbohydrates: 9g


  • 4 chicken thighs cooked and chopped
  • 6 hardboiled eggs chopped
  • 4 large dill pickles chopped
  • 1 cup chopped celery
  • 1/2 cup pistachios chopped
  • 1/2 tsp black pepper
  • 1/2 tsp finely ground sea salt
  • 1 tsp dried dill
  • 1/3 cup avocado oil mayo (My favorite is Chosen Foods black garlic)
  • 1/3 cup plain whole milk Greek yogurt


  • Combine all ingredients in a large bowl and mix until thoroughly until combined.
  • Serve on top of salad greens, as sandwiches, or by itself!
  • Chicken Salad will keep in an airtight container in the refrigerator for up to 3 days. Enjoy!


The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.


Calories: 293kcal | Carbohydrates: 9g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Fiber: 2g | Sugar: 2g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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2 Responses

  1. 5 stars
    Wonderful recipe! The only change I made was to add about 1/2 cup of diced, unpeeled, sweet red apple. I liked just a little more of an extra crunch. My family likes this in our menu rotation.

  2. 5 stars
    Very tasty! I subbed cashews for pistachios only because that’s what I had on hand. Definitely great for lunch prep.

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