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High Protein Dill Pickle Chicken Salad With Zero Mayo

High Protein Dill Pickle Chicken Salad With Zero Mayo Delight

Enjoy a high protein, mayo-free chicken salad with a zesty dill pickle twist, perfect for quick meals and meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless, Skinless Chicken Breasts
  • 1 tbsp Salt Adjust based on taste
  • 2 leaves Bay Leaves Omit if unavailable
  • 1 tsp White Pepper Can substitute with black pepper
For the Dill Pickle Mixture
  • 1 tsp Onion Powder Fresh onion works too
  • 1 tsp Garlic Powder Fresh minced garlic can be used
  • 1 cup Dill Pickles Whole or sliced kosher
  • 3 stalks Scallions Substitute with chives if desired
  • 1/4 cup Fresh Parsley Can use dill for more pickle flavor
For the Dressing
  • 2 tbsp Everything Dill Seasoning
  • 1 tsp Mustard Seed Powder Can use whole mustard seeds
  • 1/4 cup Dill Pickle Liquid Add more for extra zing
  • 1 cup Full Fat Greek Yogurt Non-fat option available
  • 1/2 cup Sour Cream Greek yogurt can be replaced
  • 1 pinch Salt To taste

Equipment

  • Stainless Steel Saucepan
  • Mixing Bowl
  • cutting board

Method
 

Cooking Steps
  1. Prepare the Poaching Liquid: Fill a stainless steel saucepan with water covering the chicken breasts, bring to boil, add salt, bay leaves, white pepper, onion powder, and garlic powder.
  2. Poach the Chicken: Once boiling, add chicken breasts and reduce to simmer for 20 minutes until cooked through.
  3. Cool the Chicken: Let chicken sit in the poaching liquid for 10 minutes, then shred.
  4. Make the Creamy Dressing: In a bowl, combine Greek yogurt, sour cream, dill pickle liquid, everything dill seasoning, mustard seed powder, and a pinch of salt; whisk until smooth.
  5. Combine the Flavorful Ingredients: Chop scallions and dill pickles, fold into the dressing, adding more dill pickle liquid if desired.
  6. Shred the Chicken: Shred chicken and gently fold into the dressing mixture.
  7. Adjust Seasoning and Serve: Taste and adjust seasoning as necessary, then serve on wraps, salads, or with crackers.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 34gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

This salad is perfect for meal prep and can last in the fridge for 3-4 days.

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