This canned chicken salad with pickles (oh yes!) is one of those amazing low-carb recipes that comes together in no time but tastes like you’ve been in the kitchen all day!
It’s one of my go-to low-carb salads for the summer months.
Making chicken salad is a quick and convenient way to enjoy a delicious low-carb lunch or afternoon snack, and it makes meal prep a total breeze!
Ingredients:
- 3 cups canned chicken, drained and patted dry (or substitute with cooked, shredded chicken)
- 1 cup dill pickles, chopped
- ½ cup red onion, finely chopped
- ½ cup celery, finely chopped
- 1 cup mayonnaise
- 6 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh dill, chopped
- ½ teaspoon kosher salt (optional, depending on pickle saltiness)
Instructions:
- Ensure your canned chicken is drained and completely dry.
- In a bowl, combine all ingredients and stir until well mixed.
- Store in the fridge until ready to serve. Serve with butter lettuce or on sandwiches for a delicious meal!
