Ingredients:

  • 2 cups cooked chicken breast, shredded or diced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons chopped dill pickles
  • 1 tablespoon pickle juice
  • 1 tablespoon chopped fresh dill (optional)
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine the cooked chicken breast, mayonnaise, sour cream, chopped dill pickles, pickle juice, chopped fresh dill (if using), garlic powder, salt, and pepper.
  2. Stir the ingredients until well combined and the chicken is evenly coated with the dressing.
  3. Taste the chicken salad and adjust the seasoning, if needed, by adding more salt, pepper, or pickle juice according to your preference.
  4. Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve the dill pickle chicken salad chilled, either on its own, with low-carb crackers, or wrapped in lettuce leaves.

Nutritional Information (per serving – makes about 4 servings):

  • Calories: 250
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Cholesterol: 80mg
  • Sodium: 350mg
  • Total Carbohydrates: 2g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 20g