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–+ servings
Dill Pickle Chicken Salad

Dill Pickle Chicken Salad: A Creamy, Crunchy Delight

Enjoy a high-protein, low-carb Dill Pickle Chicken Salad, perfect for quick lunches or meal prep.
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Prep Time 10 minutes
Chilling Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups rotisserie chicken shredded or chopped for convenience
  • ¾ cup dill pickles roughly chopped
  • ½ cup celery finely chopped
  • 1 bunch fresh dill minced
For the Dressing
  • ⅓ cup plain Greek yogurt acts as a creamy base
  • ⅓ cup mayonnaise adds richness
  • 2 tablespoons mustard mix of grainy and dijon is best
  • 1 whole lemon zested and juiced
  • to taste salt adjust according to preference

Equipment

  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Finely shred or chop 3 cups of rotisserie chicken and set aside in a large mixing bowl.
  2. Roughly chop ¾ cup of dill pickles and finely chop ½ cup of celery. Add to the bowl with the chicken.
  3. In a separate bowl, combine ⅓ cup of plain Greek yogurt, ⅓ cup of mayonnaise, and 2 tablespoons of mustard. Add zest and juice of one lemon and whisk until smooth.
  4. Pour the dressing over the chicken and vegetable mixture and toss until well coated.
  5. Season with salt to taste and let chill in the refrigerator for 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 2.5gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 500mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 8mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh but can be stored in an airtight container for up to 4 days. Freezing is possible for up to 2 months, but texture may change upon thawing.

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