Description
A flavorful and protein-packed chicken salad with a tangy dill pickle twist.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup dill pickles, chopped
- 1/4 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup red onion, finely diced
- 1 celery stalk, chopped
Instructions
- In a large bowl, mix shredded chicken, chopped dill pickles, red onion, and celery.
- In a small bowl, combine Greek yogurt, Dijon mustard, garlic powder, and black pepper.
- Pour the dressing over the chicken mixture and stir until evenly coated.
- Chill for at least 30 minutes before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra crunch, add more celery or toasted almonds.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
