10 minutes
Cook Time
25 minutes
Cooking Level


  • 6 Pure Flavor® Sweet Bell Peppers, divided
  • 2 boneless, skinless chicken breasts
  • 2 cups dill pickles, diced
  • ½ cup green onions, diced
  • ¼ cup mayonnaise
  • 3 tbsp plain yogurt
  • 2 tbsp dill pickle juice
  • 1 tbsp dijon mustard
  • 2 tsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp dried dill


Step 1

Preheat oven to 400 °F. Add the chicken breast into a large baking dish, spread oil on both sides and season with ½ tsp of salt and pepper.

Step 2

Bake for 25 minutes, flipping halfway. Remove from oven and set aside to cool.

Step 3

Dice chicken into bite-size pieces, add to a large bowl, and mix in the pickles, green onion.

Step 4

Dice 2 bell peppers into bite-size pieces and add to the bowl to complete the salad.

Step 5

Slice the remaining bell peppers in half lengthwise, remove the seeds and core, and set aside to use for serving.

Step 6

Mix the mayonnaise, yogurt, pickle juice, dijon mustard, dried dill, remaining salt, and pepper in a small bowl.

Step 7

Pour the sauce over the chicken mixture and stir until fully combined.

Step 8

Add the salad to the prepared bell peppers and enjoy!

Recipe created by Heather Englund