Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup dill pickles, diced
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tbsp Dijon mustard
- 1/4 cup fresh dill, chopped
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
Instructions
- Cook the chicken by poaching in simmering water for 15-20 minutes until fully cooked. Let it cool before shredding into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, salt, pepper, and fresh dill until smooth.
- Add diced celery, red onion, and pickles to the bowl; mix gently.
- Fold in shredded chicken until evenly combined.
- Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 80mg