Dill Pickle Chicken Salad (Edit recipe)

The chicken salad for pickle lovers! Tangy + delicious, this egg-free, dairy-free, gluten-free, nut-free Dill Pickle Chicken Salad is so flavorful and easy to make. Perfect for lunch, a light dinner over mixed greens, or pack for a summer picnic.

5 minutes to 10 minutes

10 minutes to 14 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	260
Fat:	14 g
Carbohydrates:	1 g
Protein:	33 g
Cholesterol:	142 g
Sodium:	952 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 6

Ingredients

1 Tbsp Avocado Oil
2.5 lb Boneless Skinless Chicken Breasts, Cut into 1-inch cubes
7 Tbsp Dill Pickle Juice, Divided use
1 tsp Primal Palate Garlic & Herb Seasoning, Divided use
4 - 5 Tbsp Primal Kitchen Vegan Mayo, I used egg-free mayo for egg allergy
1 cup Dill Pickle Slices, Chopped (I used hamburger dill oval pickle chips)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat avocado oil in large, nonstick skillet over medium heat. Add cubed chicken to skillet in a single layer.
Pour 4 Tbsp pickle juice over chicken.
Sprinkle chicken with half the garlic + herb seasoning. Cook chicken 5-7 minutes before turning chicken over.
Sprinkle other side of chicken pieces with remaining 1/2 Tsp garlic + herb seasoning. Cook additional 5-7 minutes, or until just cooked through. Remove chicken to plate to cool.
To a medium bowl, add cooled chicken, remaining 3 Tbsp pickle juice, egg-free mayonnaise, and chopped dill pickles; stir to combine.
Refrigerate until ready to serve.