Dill Pickle Chicken Salad

Print

With ImageWithout Image

Dill Pickle Chicken Salad

Yield: 6

Author: Rachel Lavigne

Prep time: 10 MinTotal time: 10 Min

For those that also love dill pickles but need to get in some protein... this recipe is for you! Perfectly dill-y but high in protein from chicken and Greek yogurt. I love to enjoy it on gluten-free crackers but you could also use gluten-free toast, wraps, or lettuce cups.

Ingredients

• 3 C Shredded and roughly chopped cooked chicken breast
• 3 T mayo
• 1/4 C plain 2% Greek yogurt
• 1 T lemon juice
• 1 T dill pickle juice
• 2 T dijon mustard
• 3 T fresh dill
• 1 C diced baby dill pickles
• 1/4 C chopped green onions
• 1/4 C chopped pickled jalapeños (optional)
• 1/2 C diced celery
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl add yogurt, mustard, mayo, lemon juice, pickle juice, and seasonings
2. Whisk until combined
3. Add in remaining ingredients and mix until well combined
4. Refrigerate as long as desired and enjoy with crackers, on toast, or in a wrap

Notes

I like to use pre-shredded chicken or shred a rotisserie chicken myself to save time and dishes instead of making the chicken myself. I like Simple Mills seed flour crackers and sometimes will add sriracha!