Ingredients
Scale
- 2 cups shredded or diced cooked boneless skinless chicken breasts (about 2 small/medium breasts)
- ⅔ cup plain Greek yogurt (nonfat recommended)
- ⅔ cup chopped dill pickles (chips, spears, or your preference)
- 2 medium stalks celery, diced (scant 1 cup)
- ¼ cup finely chopped red onion
- 2 tablespoons pickle brine
- 2 teaspoons honey
- ½ teaspoon kosher salt (plus additional to taste)
- ½ teaspoon dried dill
- ¼ teaspoon ground black pepper (plus additional to taste)
- 2 tablespoons chopped fresh parsley or chives
- Serving suggestions: butter lettuce leaves, whole-grain bread, croissants, crackers
Instructions
- In a large bowl, combine chicken, yogurt, pickles, celery, red onion, brine, honey, salt, dill, black pepper, and parsley.
- Mix well.
- Taste and adjust seasoning if needed.
- Serve as lettuce cups, on toast, croissants, or with crackers.
Notes
- For extra protein, add hard-boiled eggs or nuts.
- Store in an airtight container in the fridge for up to 3 days.
- Drain pickles well to prevent excess moisture.
- Use freshly cooked chicken for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg