Barefeet in the Kitchen · by Mary Younkin
Dill Pickle Chicken Salad
NUTRITION · PER SERVING10M COOK
CAL 15%·PRO 58%
CARBS 1G2% OF CAL
0G FIBER0G OTHER0G TOTAL SUGAR
FAT 18G56% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick dill pickle-flavored chicken salad made with mayonnaise and fresh herbs. Serve on crackers, in a sandwich, or eaten plain—a must for pickle lovers.
mainamericansaladchickendairy freegluten free
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups chopped cooked chicken
- ½ cup dill pickles (chopped into ¼-inch pieces)
- ¼ cup thinly sliced green onions
- 1 tablespoon fresh parsley (minced)
- ⅓ cup mayonnaise
- 1 tablespoon pickle juice
- ¼-½ teaspoon kosher salt (ONLY as needed, adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- ⅛ teaspoon dried dill
At a glance
PER SERVING · TIME 10M
CAL 15%·PRO 58%
CARBS 1G2% OF CAL
0G FIBER0G OTHER0G TOTAL SUGAR
FAT 18G56% OF CAL
3G SAT15G 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
- 10m
- Sodium
- 330mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.