Pickle Chicken Salad
A quick and easy chicken salad that fits your macros with the perfect amount of crunch!
Servings: 4 servings
Calories: 200kcal
Ingredients
- 2 cups rotisserie chicken breast * (or other cooked chicken) (300 g)
- 2 hard-boiled eggs, chopped (75 g)
- 1 1/2 cup celery, chopped fine (150 g) fennel works too
- 1 1/2 cup dill pickles, chopped (200 g)
- 1/2 cup green onion, chopped (60 g)
- 1/4 cup sweet relish (60 g)
- 2-3 Tbsp dill, chopped (8 g)
- 2 Tbsp low-fat mayo (30 g)
- 3 Tbsp non-fat Greek yogurt (45 g)
- 1 Tbsp red wine vinegar (15 g)
- 1 Tbsp mustard (15 g)
- Salt and pepper to taste
Instructions
- 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!
Notes
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"
Nutrition
Serving: 230g | Calories: 200kcal | Carbohydrates: 8.2g | Protein: 24.4g | Fat: 6.6g | Fiber: 1.4g