Created by: Becca Ludlum
Prep Time 10minutes MINS
Cook Time 12minutes MINS
Total Time 22minutes MINS
Approximate Serving Size: 3/4 cup
SERVINGS 6
This healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, on a sandwich, or as a salad topping.
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients :
- 1 pound chicken breast about 2 breasts
- ▢1/3 cup vinegar I use white
- ▢3/4 cup plain Greek yogurt I prefer 2%
- ▢3/4 cup cottage cheese
- ▢1 tsp garlic
- ▢1 tsp black pepper
- ▢1 tbsp fresh chives chopped (or 1 tsp dried)
- ▢1/2 tbsp fresh dill chopped (or 1/2 tsp dried)
- ▢1 tbsp fresh parsley chopped (or 1 tsp dried)
- ▢1 cup dill pickles chopped, please see note in post about using 1/2 pickles and 1/2 cucumbers
Instructions
Instant Pot Directions:
- Add the chicken and vinegar to the Instant Pot insert. 1 pound chicken breast, 1/3 cup vinegar
- Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
- In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
- Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
- Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
- Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles
Stove Top Directions:
- Add the chicken and vinegar to a sauce pan. 1 pound chicken breast, 1/3 cup vinegar
- Cover the sauce pan with a lid and cook the chicken on medium high temperature for 15-20 minutes until the chicken is cooked through.
- In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
- Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
- Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
- Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles
Slow Cooker Directions:
- Add the chicken and vinegar to your slow cooker. 1 pound chicken breast, 1/3 cup vinegar
- Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
- In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
- Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
- Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
- Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles
Notes
21 Day Fix container counts for the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.
Weight Watchers: One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and fat free cottage cheese.
Nutrition
Calories: 135kcal | Carbohydrates: 3g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
source:mycrazygoodlife.com
