Pickle Chicken Salad
Your new meal prep hero is this high-protein Pickle Chicken Salad! Packed with shredded chicken, crunchy celery, and a sweet and salty Greek yogurt dill dressing
Equipment
- Stove Top
- Stand or Hand Mixer optional, to shred chicken
- Mixing Bowls
- Large pot
Ingredients
Salad Base
- 4 cups chicken breast poached and shredded
- 3/4 cup celery finely diced
- 1/2 cup red onion finely diced
- 1.5 cups pickles diced; 1 cup bread and butter pickles, 1/2 cup dill pickles
Dressing
- 1/3 cup plain Greek yogurt
- 1/3 cup light mayo
- 1/4 cup pickle juice
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 2 tbsp fresh dill chopped
- Salt to taste
- Pepper to taste
Instructions
- Place your chicken breasts into a large pot and pour in enough water to cover the chicken by about one inch.
- Bring the water to a boil over medium-high heat and cook the chicken thoroughly until the internal temperature reaches 165°F.
- Remove the cooked chicken from the pot and transfer it directly into the bowl of a stand mixer.
- Use the paddle attachment on low speed to quickly shred the chicken into a medium-fine consistency. It should be shredded in about 35-45 seconds.
- Set the shredded chicken aside or into the fridge and let it cool down completely.
- Wash the celery stalks well and finely dice them along with the red onion. Finely dice your bread and butter pickles and dill pickles into small pieces.
- In a medium bowl, combine the Greek yogurt, light mayo, pickle juice, Dijon mustard, garlic powder, chopped fresh dill, salt, and pepper. Whisk the dressing ingredients together until the mixture is completely smooth and uniform.
- Add the cooled shredded chicken, diced celery, diced red onion, and diced pickles into a large mixing or serving bowl.
- Pour the creamy dill dressing generously over the chicken and vegetable mixture. Use a large spoon or spatula to stir and toss everything together until the ingredients are fully integrated and evenly coated in the dressing.
- Serve the chicken salad immediately or cover the bowl tightly and store it in the refrigerator for an easy, cold meal prep option throughout the week.
Video
Nutrition
Calories: 169kcalCarbohydrates: 5gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 67mgSodium: 699mgPotassium: 472mgFiber: 1gSugar: 2gVitamin A: 180IUVitamin C: 3mgCalcium: 50mgIron: 1mg
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