A tangy and creamy Dill Pickle Chicken Salad (High Protein!) made with shredded chicken, crunchy pickles, and a savory ranch-Greek yogurt dressing.
1 lb chicken breast
3 stalks celery, diced
2/3 cup dill pickles, diced
1/3 cup cucumber, diced
1/4 cup red onion, diced
2/3 cup plain Greek yogurt
1/4 cup pickle juice
2 tbsp ranch seasoning
2 tbsp fresh dill, for garnish
1.Cook the chicken breast, let it cool, and shred it.
2.Dice the celery, dill pickles, cucumber, and red onion.
3.In a bowl, stir together the Greek yogurt, ranch seasoning, and pickle juice.
4.Combine the chicken, diced vegetables, and dressing in a large bowl.
5.Top with fresh dill and serve or store in the refrigerator.
Best if chilled for 30 minutes before serving.
Use rotisserie chicken to save time.
Store in an airtight container for up to 4 days.
Find it online: https://chickenio.com/dill-pickle-chicken-salad-high-protein/