Healthy Dill Pickle Chicken Salad

Refreshing Twist: Healthy Dill Pickle Chicken Salad

In the realm of healthy and flavorful salads, the Dill Pickle Chicken Salad emerges as a refreshing and innovative twist that tantalizes the taste buds with a burst of zesty goodness. This salad artfully combines the lean protein of chicken with the crispness of fresh vegetables and the tangy kick of dill pickles, creating a dish that is not only satisfying but also aligns seamlessly with wellness goals.

Protein-Packed Goodness: At the core of this salad is the protein-packed goodness of chicken. Choosing lean, grilled chicken breasts ensures a low-fat, high-protein foundation that supports muscle maintenance and provides a sense of satiety. The inclusion of chicken transforms this salad into a hearty and nutritious meal, making it an excellent choice for those looking to fuel their bodies with wholesome ingredients.

Crunchy Freshness of Vegetables: The vibrant medley of fresh vegetables—crisp cucumbers, colorful bell peppers, and perhaps some cherry tomatoes—adds a layer of crunchy freshness to the salad. Beyond their visual appeal, these vegetables contribute essential vitamins, minerals, and dietary fiber, enhancing the nutritional profile while creating a delightful textural contrast to the tender chicken.

Bold Dill Pickle Flavor: The star of this salad, the dill pickles, introduces a bold and tangy flavor that elevates the dish to a new level. The briny and slightly sour notes from the pickles add a unique and exciting dimension to every bite. Their presence not only enlivens the palate but also makes this salad stand out as a distinctive and memorable creation.

Light Yet Flavorful Dressing: The dressing for this Healthy Dill Pickle Chicken Salad is a delicate balance of lightness and flavor. A combination of Greek yogurt, Dijon mustard, and fresh dill creates a creamy yet zesty dressing that coats the ingredients without overwhelming them with excess calories or fat. This mindful approach to dressing showcases that a healthier alternative doesn’t mean sacrificing taste.

Adaptability to Preferences: One of the virtues of this salad lies in its adaptability. Whether you prefer a chunkier texture by dicing the chicken into larger pieces or a more finely chopped consistency, the recipe accommodates various preferences. Similarly, you can adjust the quantity of dill pickles to suit your taste, ensuring a personalized and enjoyable dining experience.

Balancing Indulgence and Nutrition: The Healthy Dill Pickle Chicken Salad is a prime example of how indulgence and nutrition can coexist. The burst of flavors from the dill pickles and the creamy dressing proves that healthy eating doesn’t have to be bland or monotonous. By balancing indulgence with nutrient-rich ingredients, this salad encourages a positive and sustainable approach to wellness.

Versatility for Every Occasion: Whether served as a light lunch, a refreshing dinner, or a picnic delight, this Dill Pickle Chicken Salad adapts to various occasions with ease. Its versatility makes it a reliable go-to option for those seeking a quick, flavorful, and health-conscious meal that doesn’t compromise on taste or satisfaction.

A Vibrant Celebration on the Plate: In relishing the Healthy Dill Pickle Chicken Salad, you’re not just enjoying a meal; you’re partaking in a vibrant celebration on your plate. The combination of colors, textures, and flavors creates a sensory experience that goes beyond simple nourishment. It’s a reminder that wellness can be both delicious and joyful, with every bite contributing to a balanced and flavorful journey towards a healthier lifestyle.

Prep Time 10minutes MINS

Cook Time 12minutes MINS

Total Time 22minutes MINS

Approximate Serving Size: 3/4 cup

SERVINGS 6

This healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, on a sandwich, or as a salad topping.

Equipment

  • Instant Pot 6 qt
  • Kitchen Knife
  • Cutting Board

Ingredients :

  • 1 pound chicken breast about 2 breasts
  • ▢1/3 cup vinegar I use white
  • ▢3/4 cup plain Greek yogurt I prefer 2%
  • ▢3/4 cup cottage cheese
  • ▢1 tsp garlic
  • ▢1 tsp black pepper
  • ▢1 tbsp fresh chives chopped (or 1 tsp dried)
  • ▢1/2 tbsp fresh dill chopped (or 1/2 tsp dried)
  • ▢1 tbsp fresh parsley chopped (or 1 tsp dried)
  • ▢1 cup dill pickles chopped, please see note in post about using 1/2 pickles and 1/2 cucumbers

Instructions

Instant Pot Directions:

  • Add the chicken and vinegar to the Instant Pot insert. 1 pound chicken breast, 1/3 cup vinegar
  • Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
  • In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
  • Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
  • Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
  • Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Stove Top Directions:

  • Add the chicken and vinegar to a sauce pan. 1 pound chicken breast, 1/3 cup vinegar
  • Cover the sauce pan with a lid and cook the chicken on medium high temperature for 15-20 minutes until the chicken is cooked through.
  • In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
  • Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
  • Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
  • Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Slow Cooker Directions:

  • Add the chicken and vinegar to your slow cooker. 1 pound chicken breast, 1/3 cup vinegar
  • Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
  • In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
  • Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
  • Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
  • Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Notes

21 Day Fix container counts for the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.

Weight Wa: One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and fat free cottage cheese.

Nutrition

Calories: 135kcal | Carbohydrates: 3g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

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