Zero Point Dill Pickle Chicken Salad
Ingredients:
- 2 cups cooked and shredded chicken breast (boneless, skinless)
- 1/2 cup non-fat Greek yogurt
- 1/4 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup diced dill pickles
- 1/4 cup diced red onion
- 1 celery stalk, finely chopped
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions:
- In a large bowl, combine the shredded chicken, Greek yogurt, mayonnaise, and Dijon mustard. Mix well until everything is evenly combined.
- Add the diced pickles, red onion, and celery to the bowl. Stir to incorporate the vegetables into the chicken mixture.
- Season the salad with salt and pepper to taste. Adjust the seasonings as needed.
- Refrigerate the chicken salad for at least 30 minutes before serving to allow the flavors to meld.
- When ready to serve, garnish with fresh dill if desired.