Well Plated · by Erin Clarke★ 5.0 (8)
Dill Pickle Chicken Salad
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 74%
CARBS 9G16% OF CAL
1G FIBER4G ADDED3G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 4G14% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy and creamy chicken salad with dill pickles, celery, and fresh dill, bound in Greek yogurt. Serve as lettuce cups, sandwiches, or with crackers for a high-protein lunch.
mainamericansaladchicken
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 cups shredded or diced cooked boneless skinless chicken breasts (about 2 small/medium breasts)
- 2/3 cup plain Greek yogurt (I used nonfat)
- 2/3 cup chopped dill pickles (chips, spears, whatever you like)
- 2 medium stalks celery (diced (scant 1 cup))
- 1/4 cup finely chopped red onion
- 2 tablespoons pickle brine
- 2 teaspoons honey
- 1/2 teaspoon kosher salt plus additional to taste
- 1/2 teaspoon dried dill
- 1/4 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)
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 74%
CARBS 9G16% OF CAL
1G FIBER4G ADDED3G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 4G14% OF CAL
1G SAT2G 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
- 805mg
- Total sugar
- 7g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 104mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 805MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.