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An easy and healthy chicken salad recipe that features chopped dill pickles and pickle juice for a pop of flavor. A great recipe for make-ahead or meal-prep lunches and a flavorful way to use leftover cooked chicken.

Prep: 15 minsTotal: 15 minutes
Servings: 4 servings 1x

Ingredients

Instructions

  1. In a mixing bowl, combine all of the ingredients. Stir to mix well.
  2. 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. 
  3. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 268
  • Fat: 18 g
  • (Sat Fat: 2 g)
  • Sodium: 600 mg
  • Carbohydrate: 3 g
  • (Fiber: 0 g
  • Sugar: 2 g)
  • Protein: 26 g
  • Cholesterol: 85 mg

Dietary

© The Real Food Dietitians
Recipe By: Stacie Hassing