Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup dill pickles, diced
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 celery stalks, finely chopped
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Cook chicken: Poach chicken breasts in simmering water for 15-20 minutes until no longer pink. Let cool before shredding.
- Prepare dressing: In a large bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Add ingredients: Fold in shredded chicken, diced pickles, chopped celery, and fresh dill until well coated.
- Chill: Cover and refrigerate for at least 30 minutes to enhance flavors.
- Serve: Enjoy on bread for sandwiches or serve chilled with chips or veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg