Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup diced dill pickles
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked shredded chicken and diced dill pickles.
- In a separate small bowl, whisk together mayonnaise, Dijon mustard, garlic powder, and onion powder.
- Pour the dressing over the chicken and pickles, stirring until well coated.
- Fold in chopped dill and season with salt and pepper.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- For extra crunch, add chopped celery or walnuts.
- Use Greek yogurt instead of mayonnaise for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: Mix and Chill
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg