Dill Pickle Chicken Salad

If you crave pickles constantly like I do, you’ll be obsessed with this dill pickle chicken salad! It’s easy to throw together, packed with flavor and protein and perfect for quick lunches in lettuce wraps or gluten free toast or crackers. Paleo, Whole30 and keto friendly.
Pickle lovers and cravers, get ready for your new favorite lunch!
When I first tried eating paleo, chicken salad was an absolute must to have on hand at all times.
My original recipe is a bit involved, cooking the chicken from scratch and adding bacon. Even still, it’s been a staple ever since!
Hey, if you feel like adding bacon to this one too, I will certainly not stop you!
This dill pickle chicken salad has the best of everything. It’s high in protein of course and packed with even more flavor than any chicken salad I’ve ever made.
I’ve made it three times since the first, and find a way to sneak it in every day.
Whether it’s lettuce wraps, an open faced gluten free sandwich or a dip for your veggies, crackers or chips, it’s the tastiest way to get in a little more protein!
Ingredients:
- 2 1/2 cups cooked chicken chopped or shredded
- 1 cup finely diced dill pickles I like to omit the seeds
- 1 Tablespoon pickle juice from the jar
- 2/3 cup paleo friendly mayo
- 1 Tablespoon dijon mustard
- 1/2 cup thinly sliced green onions
- 1 1/2 teaspoons fresh dill minced
- 3/4 teaspoon garlic powder
- Sea salt and freshly ground black pepper to taste
- GF toast or crackers for serving
- lettuce wraps or microgreens for serving
Prep Time:
15 minutes
Total Time:
15 minutes
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