Dill Pickle Chicken Salad
If you love pickles, this chicken salad is for you ! I love the fresh crunch of a lettuce wrap, but you can enjoy this in a sandwich or even scooped up with crunchy crackers. It’s jammed packed with protein and super delicious . I love adding canned corn kernels for pops of sweet, but you can leave it out if desired .
What you’ll need:
Servings: 6
24oz canned chicken or shredded chicken breast
4 oz cream cheese
1/2 cup of greek yogurt or mayonnaise
1/4 cup chopped dill pickles
1/8 cup dill pickle juice
1/4 cup canned corn kernnels (optional)
1 tsp dried ranch seasoning
2 tsp garlic powder
2 tsp smoked paprika
salt
black pepper
turkey bacon
sliced avocado
lousiana hot sauce (optional)
romaine lettuce leaves (optional)
Instructions:
Start off by shredding cooked chicken breast or draining canned chicken— add to a large mixing bowl .
To the mixing bowl, add in cream cheese, chopped dill pickles with juice, seasonings, greek yogurt OR mayonnaise, and mix well to combine.
Cover mixing bowl with plastic wrap and let set in refrigerator for at least 30 minutes to an hour.
Once set, mix again — if too dry, you can add more greek yogurt/mayonnaise or some more dill pickle juice (be careful with this one— too much will make your salad overly salty) until its to your desired consistency .
To enjoy, add a few scoops to a romaine lettuce leaf and top with crispy bacon, fresh sliced avocado, and a few dashes of hot sauce . YUM
