Low Carb Chicken Salad with a Dill Pickle Twist
A refreshing and satisfying chicken salad that combines tangy dill pickles with a creamy dressing, perfect for lunches or gatherings.
Ingredients
Dressing Base
- 4 tablespoons low-fat plain Greek yogurt adds creaminess
- 2 tablespoons mayonnaise provides moisture and richness
- 3 tablespoons pickle juice adds tangy flavor
- 1 teaspoon yellow mustard offers a hint of spice
- 1 clove garlic, minced adds aroma and depth
- 1/4 teaspoon kosher salt enhances flavor
- 1 teaspoon sugar balances the acidity
- 2 teaspoons dried dill (or 2 tablespoons fresh dill) adds a fresh, herbaceous note
Main Ingredients
- 1 cup celery, small diced provides crunch
- 1 cup dill pickles, small diced adds tangy crunch
- 3 tablespoons red onion, small diced offers sharpness
- 3 cups cooked shredded chicken the main protein source
Instructions
Preparation
- In a mixing bowl, combine the low-fat plain Greek yogurt and mayonnaise.
- Add the pickle juice and yellow mustard to the bowl. Stir thoroughly.
- Add the minced garlic, kosher salt, and sugar to the dressing mixture. Stir until fully combined.
- Gently fold in the dried dill (or fresh dill if using), diced celery, diced dill pickles, and diced red onion.
- Incorporate the cooked shredded chicken into the mixture. Stir gently.
- Taste the salad and adjust the seasoning, adding more salt or a pinch of sugar if needed.
Notes
Serve the chicken salad on whole-grain toast, in a low-carb wrap, or with fresh vegetables. For the best flavor, chill before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 2gSugar: 1g
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