Ingredients
Scale
- 1 ½ cups cooked (shredded chicken)
- ⅔ cup chopped dill pickles
- ¼ cup diced red onion
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon dried chives
- ½ teaspoon dried dill
- Salt & pepper to taste
- Croissants (toast, or crackers (optional for serving))
Instructions
Prepare Chicken & Veggies:
- In a large mixing bowl, add shredded chicken, chopped pickles, and diced red onion.
Make the Dressing:
- In a separate bowl, whisk together Greek yogurt, mayo, relish, mustard, parsley, chives, dill, salt, and pepper until smooth and creamy.
Combine:
- Pour the dressing over the chicken mixture and toss until evenly coated.
Chill:
- Cover and refrigerate for at least 30 minutes to enhance flavor.
Serve:
- Enjoy cold on croissants, toast, crackers, or in lettuce cups for a low-carb option.
Notes
| Nutrient | Amount |
|---|---|
| Calories | ~215 kcal |
| Protein | 18–20 g |
| Fat | 14–16 g |
| Carbohydrates | 3–5 g |
| Fiber | 0.5–1 g |
| Sugar | ~1.5 g |
| Sodium | ~470 mg |
| Cholesterol | ~65 mg |
- Prep Time: 10 minutes
- Category: Lunch, main, Salad
- Cuisine: American