Belly Full · by Amy Flanigan★ 5.0 (6)
Dill Pickle Chicken Salad
NUTRITION · PER SERVING15M COOK
CAL 29%·PRO 63%
CARBS 2G2% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 49G76% OF CAL
9G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chopped chicken and dill pickles in a creamy mayo dressing, tangy and quick to assemble. Serve on a sandwich or lettuce wrap.
mainamericansaladchickendairy freegluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup mayonnaise
- 2 tablespoons fresh dill (, chopped)
- 1 scallion (, diced)
- 2 tablespoons pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 3 cups cooked chicken (, shredded or chopped)
- 1 cup diced dill pickles
At a glance
PER SERVING · TIME 15M
CAL 29%·PRO 63%
CARBS 2G2% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 49G76% OF CAL
9G SAT41G 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
- 1050mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 337mg
- Calcium
- 46mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1050MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.