Dill Pickle Chicken Salad (Low-Calorie Version)

Dill Pickle Chicken Salad (Low-Calorie Version) Servings: 2 Calories per serving: ~200–250 (depends on your mayo) --- Ingredients 1 cup cooked shredded chicken breast (about 4 oz) 2 tablespoons light mayo (like Hellmann’s Light or avocado oil mayo) 1 tablespoon plain nonfat Greek yogurt (adds creaminess without more fat) 2–3 tablespoons diced dill pickles (or relish if you prefer it sweeter) 1 teaspoon pickle juice (optional for extra zing) 1 teaspoon Dijon mustard (optional, adds depth) Dash of garlic powder and onion powder Salt & black pepper to taste Optional: diced celery or red onion for crunch (adds minimal calories) --- Instructions 1. In a bowl, combine mayo, Greek yogurt, Dijon mustard, pickle juice, and spices. 2. Stir in shredded chicken and chopped pickles (and celery/onion if using). 3. Mix until well combined and creamy. 4. Chill for 30 minutes if you want the flavors to meld. --- Serving Ideas Spoon into lettuce cups On a slice of low-calorie toast Inside a low-carb tortilla Eat straight out of the bowl like a champion

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a bowl, combine mayo, Greek yogurt, Dijon mustard, pickle juice, and spices.

Step 2

2. Stir in shredded chicken and chopped pickles (and celery/onion if using).

Step 3

3. Mix until well combined and creamy.

Step 4

4. Chill for 30 minutes if you want the flavors to meld.