Chicken salad with pickles (low carb)
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Boneless, Skinless Chicken Breasts cooked (2)Dill Pickles, 6 small - use brine type, no vinegar Dill weed, fresh, 5 sprigs Mayonnaise, regular (mayo), 1 cup or to tasteYellow Mustard, 1 tsp or to taste
1. Pre-cook the chicken. You may roast it or make a chicken broth. Take 2 cooked chicken breasts and cut them into small pieces for the salad
2. Cut 6 pickles into small pieces for the salad. Use not vinegary pickles
3. Cut dill into small pieces
4. Mix chicken, pickles and dill
5. add mayo and mustard
You won't need to add salt, as the mixture will have enough salt from the pickles. If you have fat-less chicken, you may add a little of pickle brine to make it juicier.
Serving Size: Makes 4 salad servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATYENOK.
2. Cut 6 pickles into small pieces for the salad. Use not vinegary pickles
3. Cut dill into small pieces
4. Mix chicken, pickles and dill
5. add mayo and mustard
You won't need to add salt, as the mixture will have enough salt from the pickles. If you have fat-less chicken, you may add a little of pickle brine to make it juicier.
Serving Size: Makes 4 salad servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATYENOK.
Nutritional Info Amount Per Serving
- Calories: 440.6
- Total Fat: 40.9 g
- Cholesterol: 60.2 mg
- Sodium: 1,035.4 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.7 g
- Protein: 16.8 g
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