The Girl Who Ate Everything · by Christy Denney★ 4.3 (20)
Dill Pickle Chicken Salad
NUTRITION · PER SERVING10M COOK
CAL 20%·PRO 62%
CARBS 2G2% OF CAL
1G FIBER0G OTHER1G TOTAL SUGAR
FAT 29G65% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken salad with crisp pickles, celery, and dill, ready in 10 minutes. Perfect for a light lunch or quick dinner.
mainamericansaladchickendairy freegluten free
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups cooked chicken (diced or shredded (I like to use rotisserie chicken))
- 1 cup finely chopped dill pickles
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 1/3 cup sliced green onions
- 2 tablespoons pickle juice (from the pickle jar)
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt ((do not use table salt or it will be too salty...start with a little and and more to taste))
At a glance
PER SERVING · TIME 10M
CAL 20%·PRO 62%
CARBS 2G2% OF CAL
1G FIBER0G OTHER1G TOTAL SUGAR
FAT 29G65% OF CAL
5G SAT23G 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
- 817mg
- 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
- 360mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 817MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.