🥗 High-Protein Dill Pickle Chicken Salad
🥣 Ingredients (4–6 servings)
- 1.5 lbs (680g) cooked chicken breast, shredded or diced
- ½ cup plain nonfat Greek yogurt (or 2% for creamier texture)
- 2–3 dill pickles, finely chopped
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1–2 tsp fresh dill (or ½ tsp dried dill)
- Salt & pepper to taste
- Optional: 1–2 tbsp pickle juice for extra tang
👩🍳 Instructions
- Prep chicken
Shred or dice cooked chicken breasts. You can use rotisserie chicken for speed. - Mix dressing
In a bowl, combine Greek yogurt, Dijon mustard, garlic powder, onion powder, dill, salt, pepper, and pickle juice if using. - Combine
Add chicken and chopped pickles to the dressing. Stir until everything is evenly coated. - Chill
Refrigerate at least 30 minutes to let flavors meld. Tastes even better the next day. - Serve
Eat as-is, in lettuce wraps, on whole-grain bread, or with crackers.
💪 Protein Content
- ~35–40g protein per serving (depending on chicken and Greek yogurt)
🔥 Tips for Meal Prep
- Store in airtight containers in the fridge for 4–5 days
- Add diced celery or red onion for crunch
- For ultra-low-calorie or “zero points” versions, stick with nonfat Greek yogurt and no mayo
