Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
2cupsrotisserie chicken breast * (or other cooked chicken) (300 g)
2 hard-boiled eggs, chopped (75 g)
1 1/2 cupcelery, chopped fine (150 g)fennel works too
1 1/2 cup dill pickles, chopped (200 g)
1/2 cupgreen onion, chopped (60 g)
1/4 cupsweet relish (60 g)
2-3 Tbspdill, chopped (8 g)
2 Tbsplow-fat mayo (30 g)
3 Tbspnon-fat Greek yogurt (45 g)
1 Tbspred wine vinegar (15 g)
1 Tbspmustard (15 g)
Salt and pepper to taste
Combine all ingredients from chicken to dill.
Make a quick dressing by whisking Mayo, Greek yogurt, vinegar, and mustard. Mix dressing in salad and add salt and pepper to taste.
Eat on rice cakes, corn thins, crackers... wrapped in lettuce or build a sandwich!
Chicken: If you’re using some yummy seasoned grilled chicken etc, chop it up and throw it in your bowl and call it good! But if I’m using the pre-packaged rotisserie chicken breast from Costco (which I would never want to eat plain), I like to shred and chop a bit, removing any gross parts. Then I heat a pan super hot, season the chicken with a GOOD pinch of kosher salt, pepper, and garlic powder, and throw it in the pan undisturbed for just a minute. Toss and leave for about 30 more seconds and remove from heat. You don’t want it tasting like re-cooked poultry! You just kind of want to bring it to life with flavor and improved texture. If you do this, transfer to a plate and pop in the fridge to cool while you prep your veggies. It will shrink a tiny bit while cooking, so you’ll probably end up with about 265 grams of chicken… but the macros are the same as the original 300 g of rotisserie chicken breast so don’t let it confuse you!Mayo: I just used the low-fat labeled 3.5 fat per Tbsp. If you’d rather use all Greek yogurt, go for it! One portion will have 1.5 less fat, and almost 1 more gram of protein. No biggie.I made a couple of TINY changes to this recipe after posting on my IG page. Just added a little more pickles, celery, and Greek yogurt to stretch the portion and macros just a hair. This keeps great in the fridge for at least 3-4 days. We'll eat it all week if it lasts!Search MFP: "Lillie Eats and Tells Pickle Chicken Salad"