Pickle Dip Chicken Salad

If you loved the pickle dip… you’re going to LOVE this.

Every time I ate that dip I kept thinking, this would make the best chicken salad. So I finally made it happen and honestly… it might be even better this way. All the creamy, tangy pickle flavor everyone is obsessed with — but now it’s a full high-protein meal instead of just a snack or side. 

Perfect for meal prep, lettuce wraps, sandwiches, or straight out of the bowl!

 

INGREDIENTS

4 chicken breasts (about 2.5-3 lbs raw), cooked and shredded or chopped

1 -  32 oz  jar of pickles, chopped (used grillo brand)

1/4 c pickle juice 

1/4 c sweet relish 

1/2 c green onion, chopped (white + light green stems)

1 - 2 T fresh jalapeños, diced small and deseeded

1 - 4 oz package uncured turkey pepperoni, diced small

1 c shredded cheddar, I used sharp 

12 oz whipped cream cheese

1 c nonfat Greek yogurt or cottage cheese (blended smooth)

1 - packet ranch seasoning or 3 T ranch seasoning 

A dash of buffalo hot sauce 

STEPS

1)If you haven’t cooked your chicken, in a large stock pot, place 4 chicken breasts and cover them with water. Just to cover them. Bring to a boil over high heat. Cover and turn down to low heat and cook covered on low for 15 min. Make sure it’s done cooking through. To shred in blender, one breast at a time, blend for 5 seconds or until shredded. Too long and you’ll have chicken baby food. It’s quick, ha. 

2)To make the chicken salad, add all ingredients to a large bowl and stir well. Makes 10 cups. 

Store in fridge, good for up to 5 days. 

per 1 cup

268cal/13fat/7carb/30protein

🍑Nourishment Breakdown

PROTEIN chicken, turkey pepperoni, yogurt 

FAT cream cheese, cheese

FIBER pickles, veg

CARB/STARCH sweet relish, chips/crackers to serve 

xx, Meredith 🧡🍑