This recipe came together because I tried making pickles for the first time and I had left over chicken breasts. I love this recipe because it is filling and has a fresh crisp taste.

I generally cook for two people, but you can double or triple the recipe as needed. Leftovers are just as good.

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Lemon & Dill Chicken Salad

Yield: 2 people
Prep Time: 10 minutes
Author: Maria Dominick, NTP
This chicken salad is tangy, fresh, crunchy, and delicious
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Ingredients

  • 2 cups chicken breast, shredded or chopped
  • ¼ cup celery, chopped
  • 2 dill pickle spears
  • ½ tsp salt
  • 2 tbsp fresh dill

Dressing

  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp mayonnaise, made with Avocado oil
  • 1 tsp dijon mustard

Instructions 

  • Make the dressing first by adding all ingredients together in bowl and whisking
  • Next add all the salad ingredients into the bowl with the dressing, and toss.

Notes

I ate this salad with Sunnie sea salt (Sea Salt Crackers – Sunnie) crackers and butter lettuce.