Dill Pickle Chicken Salad
This dill pickle chicken salad with cottage cheese has no business being this good. It’s crunchy, creamy, tangy, and makes me feel like I’ve got my life together (even if I’m eating it over the sink in yoga pants).
No mayo so it’s lower in fat, but still creamy and oh so good.
SAVE and MAKE this for your “I don’t like cottage cheese but I love this” recipe folder.
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
7
Serves: 1
Ingredients
- 1 cup1 cup1 cup Chicken Breasts, Boneless Skinless, shredded
- 0.25 cup0.25 cup0.25 cup Cottage Cheese, Low-Fat, blended (optional)
- 1 tsp1 tsp1 tsp Dill, Dried
- 1 tsp1 tsp1 tsp Dill Pickle Juice
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 1 pinch1 pinch1 pinch Real Salt - Redmond, to taste
- 1 whole1 whole1 whole Pickles, chopped
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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
- Mix everything together in a bowl and taste and adjust seasonings.
- Enjoy on a sandwich, with crackers, over a salad, or as is!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Keto Meat Nightshade Free Nut Free Salads Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 266 |
| Fat: | 8 g |
| Carbohydrates: | 4 g |
| Protein: | 50 g |
| Cholesterol: | 185 g |
| Sodium: | 1068 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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