Servings: 4 servings 1x
Ingredients
- 2 ½ cups cooked and diced chicken
- ⅓ cup Primal Kitchen Mayo Made With Avocado Oil
- 2 teaspoons Primal Kitchen Organic Dijon Mustard
- ¼ cup diced pickles
- 2 tablespoons pickle juice
- 1/3 cup finely diced celery
- 3 tablespoons finely diced red onion
- 1 tablespoons fresh dill (or use ½ teaspoon dried dill)
- ¼ teaspoon garlic powder
- Black pepper to taste
Instructions
- In a mixing bowl, combine all of the ingredients. Stir to mix well.
- Serve the chicken salad as a sandwich, on a bed of greens, in a lettuce wrap, or scoop it with crackers, mini bell pepper halves, or sliced cucumbers.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 472
- Fat: 34 g
- (Sat Fat: 6 g)
- Sodium: 855 mg
- Carbohydrate: 20 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 18 g
- Cholesterol: 56 mg