Ready for a delicious and macro-friendly twist on chicken salad? Introducing: the delicious healthy dill pickle chicken salad!
This recipe is simple and requires minimal prep time. This makes it a great option for a quick dinner or meal prep for your lunches during the week.
Enjoy this chicken salad by itself or serve it on an open-faced sandwich or croissant. I even like to have it on top of celery for a lower carb/calorie option.
You can also choose to either shred or chop your chicken to meet your personal preference!
Healthy Dill Pickle Chicken Salad
Servings: 4 (1/4 Chicken Salad = 1 Serving)
Prep Time: 5-10 minutes
Cook Time: 20-25 minutes
INGREDIENTS:
1/4 Cup Fat Free Plain Greek Yogurt
1 Tbsp Dijon Mustard
3 Tbsp Low Fat Mayo
1 Tbsp Dill Pickle Juice
1/4 Cup Celery, Chopped
2 Tbsp Green Onion, Chopped
1/4 Cup Red Onion, Chopped
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1/2 Tsp Dried Dill
1lb Chicken Breast
1/2 Cup Chopped Dill Pickles
DIRECTIONS:
For this recipe, you'll need:
• Medium to large mixing bowl
• Measuring cups and spoons
• Mixing spoon
• Oven
• Baking sheet or tray
1. Start by preparing the chicken! You can do this however you like, however I like baking it in the oven at 425℉ for 20-25 minutes or until the internal temperature reaches 165℉. I will lightly coat a baking tray or sheet with non-stick spray, put the chicken on top, then cover it with parchment paper to lock in the moisture. If you'd like, you can also slow cook or pressure cook your chicken and shred it afterward!
2. Once the chicken is done, let it cool for a few minutes before cutting it into small, bite-sized pieces.
3. Place the chicken in a medium or large mixing bowl and place it in the fridge to cool for 30-60 minutes.
4. Remove the chicken from the fridge and add the rest of the ingredients to the mixing bowl. Mix with a large spoon until fully combined.
5. Serve the chicken salad with whatever you desire and enjoy!
MACROS PER SERVING:
Calories: 246
Protein: 38g
Carbs: 7g
Fats: 7g
Fiber: 1g
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