Dill Pickle Chicken Salad

by

Weight Watchers zero-point Dill Pickle Chicken Salad should be the favorite lunch or snack of a person with the WW plan. Because it is high in protein and low in calories, stuffed with shredded chicken, crunchy pickles, a light creamy & tangy dressing, the salad is rich in flavor. It offers no guilt because it contains no extra fat at all. It is rejuvenating, fulfilling, and easy to prep earlier unless you have problems with decision-making. Stuffed with shredded chicken, crunchy pickles, and a light creamy and tangy dressing, the Dill Pickle Chicken Salad is rich in flavor. There isn’t any additional fat in it. It offers zero guilt.

STATS INFO:

  • Calories: 110 per serving
  • Preparation time: 10 minutes
  • Serving size: ¾ cup
  • Cook time: 0 minutes
  • Cuisine: American
  • Total time: 10 minutes
  • Course: Lunch / Salad
  • Diet: WW, Low-Carb, High-Protein
  • Serving: 4 servings

EQUIPMENT:

  • Mixing bowl
  • Spoon/spatula
  • Knife & cutting board
  • Measuring spoons
  • Fork
  • Storage container with lid

INGREDIENTS:

  • Two cups of cooked, shredded, skinless chicken breast
  • ½ cup of pickled dill
  • 1/4 cup of red onion (chopped)
  • 1/4 cup of celery (chopped)
  • Half a cup of plain Greek yogurt without fat
  • Two teaspoons of pickle juice
  • One teaspoon of Dijon mustard
  • Half a teaspoon of powdered garlic
  • To taste, add salt & black pepper.
  • Fresh dill, chopped (optional)

INGREDIENT NOTES:

Chicken:

  • Make shredded boneless, skinless chicken breast to use. Grilled chicken leftovers/rotisserie chicken without skin are good.

Dill Pickles:

  • The crunchy dill pickles are the best choice of flavor. Sweet pickles are to be avoided since they contain sugar and points.

Greek Yogurt:

  • Plain Greek yogurt made without fat is creamy. It also brings protein and tang.

Pickle Juice:

  • Makes it moist and brighter in taste. Taste to taste.

Mustard:

  • There is a mild tartness contributed by Dijon. It can be substituted with yellow mustard.

Red Onion and Celery:

  • Both provide a good crunch. You may also avoid the onion in the event you do not want it to be spicy.

Seasonings:

  • The flavor is completed by garlic powder, salt, and pepper. The taste of the pickles is potentiated with fresh dill.

INSTRUCTIONS:

  1. Place the chicken pieces into a mixing basin of sufficient size.
  2. Add the diced pickles and celery, and red onions and mix.
  3. Raw garlic, mustard, Greek yogurt, and lemon juice are blended in a small bowl.
  4. Pour the dressing over the chicken mix.
  5. Stir it all until it becomes creamy & of all types.
  6. Season with pepper & salt.
  7. It may be garnished with dill cut up, if wished.
  8. Freezer 30 minutes (or up to 15 minutes) to best taste.
  9. It can be given as a side dish with crackers, and also separately/ with lettuce on top.

OVEN-BAKED:

  1. Warm up the oven to 375 degrees and then 190 degrees.
  2. Put salt and pepper on the second boneless, skinless chicken breast.
  3. Bake in a sheet till cooked through (165°F), 20-25 minutes.
  4. After cooling, shred.

CHICKEN IN AN INSTANT POT:

  1. Put two chicken breasts and half a cup of water in the Instant Pot.
  2. For ten minutes, cook under high pressure.
  3. After five minutes of letting the pressure drop naturally, shred.

TIPS:

  • To get a richer taste, freeze before serving.
  • To get the setup fast, use rotisserie chicken (the skin is removed).
  • As a protein boost, you may want to add hard-boiled eggs.
  • serve WW-friendly in wraps, bell pepper halves, or cucumber boats.
  • Prepay your WW meal prep to have a lot of it and just divide it into portions.

STORAGE INFORMATION:

FRIDGE:

  • Keep for no less than three or four days in a sealed bag. The dressing may separate slightly, so stir before using.

FREEZER:

  • It is not advised to freeze this dressing since it may become runny after thawing.

FAQs:

Is that a zero point?

  • Yes! This salad is zero points on most WW plans of WW provided that you are using non-fat Greek yogurt, skinless chicken breast, and zero-point foods in your recipe.

May I use canned chicken?

  • Canned chicken breast in water is ok. But drain thoroughly before using.

Is it possible to turn it dairy-free?

  • You can replace it with a dairy-free yogurt; however, it should be an unsweetened and fat-free one in case you are counting the points.

What more can I add?

  • Cucumbers that are chopped, green onions, or a bit of hot sauce are great options. Nevertheless, simply don’t add high-fat or sugary add-ins.

NUTRITIONAL INFORMATION:

Calories: 110
Carbs: 2 g
Iron: 0.9 mg
Total Carbs: 2 g
Vitamin A: 45 IU
Fiber: 0.4 g
Calcium: 38 mg
Protein: 21 g
Iron: 0.9 mg
Serving size: ¾ cup
Sodium: 390 mg
Serving: 4 servings
Potassium: 310 mg