Two Peas & Their Pod · by Maria Lichty★ 5.0 (8)
Dill Pickle Chicken Salad
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 39%
CARBS 4G8% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 11G49% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken mixed with crunchy pickles, celery, and a tangy yogurt dressing. A light, protein-packed lunch or quick dinner option.
mainamericansaladchickengluten free
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked shredded chicken
- 1 cup chopped dill pickles
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon pickle brine
- 1 tablespoon chopped fresh dill ((or 1/2 teaspoon dried dill))
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, (to taste)
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 39%
CARBS 4G8% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 11G49% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 727mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 727MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.