Lately, I have really been trying to incorporate more protein into my diet, but I wanted to make something that I could meal prep and would last me for the week. That is when I decided to make this Dill Pickle Chicken Salad. It is great for lunches or a mid afternoon snack and can be paired with some fruits and veggies and can keep you full for longer and avoid snacking on unwanted food.
Ingredients
- 4 cups of shredded chicken (I used rotisserie chicken, but you could also use chicken breast or canned chicken)
- 1/2 cup of Avocado mayo (I use Primal Kitchen but use whatever mayo is your favorite)
- 8 oz of cream cheese (I am dairy free, so I used Violife Cream Cheese and you can’t even tell its dairy free)
- 1 cup of chopped celery
- 1 cup of chopped dill pickles (We love Grillos Brand)
- 1 tablespoon of pickle juice
- 3/4 tsp of dried dill
- 1/2 tsp of garlic powder
- 1/4 tsp of salt
- 1/4 tsp of pepper
Instructions
- Chop the chicken, celery, and dill pickles.
- Add in the mayo, cream cheese, pickle juice and seasonings.
- Mix well
- Enjoy with crackers, over a bead of lettuce or just by the spoon full!