Healthy Pickle Chicken Salad
What makes this Healthy Pickle Chicken Salad recipe healthy you may ask? Well, instead of using mayo we are using blended cottage cheese!
It’s a great substitute for mayonnaise with added protein and calcium, plus less fat and calories.
I honestly prefer the taste waaaayyyyy more also!
How to make Healthy Pickle Chicken Salad
You’ll need 4 cups of cooked, chopped chicken.
A store-bought rotisserie chicken is great or cook some chicken breasts like I did on the Blackstone griddle.
I seasoned mine with kosher salt, pepper, and some of the Blackstone Parmesan Ranch seasoning.
Cook them on the Blackstone (or in a skillet) for about 10 to 12 minutes on medium heat, flipping a few times.
Once the chicken is chopped simply get out the rest of the chicken salad ingredients.
We have cottage cheese, pickles, dried dill, and more ranch seasoning.
My granddaughter was my adorable helper in preparing this chicken salad.
Start with 1 cup of cottage cheese in your blender or food processor.
Then add 2 tablespoons pickle juice, some dried dill, dry ranch seasoning, kosher salt, and pepper.
Blend until smooth and cover your ears and scream a silly scream if you have a little helper like me 😉
Next chop some dill pickles, and have a few for a snack as well 😉
I think she ate as many as she cut!
Add the pickles to a bowl with 4 cups of chopped cooked chicken as well as some finely diced red or green onion.
Then add the cottage cheese mixture.
And stir until combined.
You can make sandwiches like we did with Healthy Pickle Chicken Salad!
Or enjoy on crackers, in lettuce wraps, or in tortillas!
It will stay good in the fridge for a few days.
If you like Healthy Pickle Chicken Salad, you might also like these recipes…
Best Lettuce Wrap Recipes
Best Summer Salad Recipes
Recipes with Cottage Cheese
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Healthy Pickle Chicken Salad
Healthy Pickle Chicken Salad is an easy recipe made with blended cottage cheese for extra protein and chopped dill pickles!
Ingredients
- 1 cup cottage cheese (or nonfat plain Greek yogurt)
- 2 tablespoons pickle juice
- 1 tablespoon dry ranch seasoning
- 1 teaspoon dried dill
- kosher salt, pepper
- 4 cups cooked, chopped chicken
- 1/2 cup chopped dill pickles (I used refrigerator pickles)
- 1/4 cup finely chopped red onion or green onion
Instructions
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Put the cottage cheese, pickle juice, ranch seasoning, dried dill, kosher salt, and pepper in a blender or food processor. Blend until smooth, about 1 minute.
Note: If using Greek yogurt just mix together in a bowl, no need for the food processor.
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Put chicken, pickles, and onions in a large bowl. Add cottage cheese mixture and toss until combined.
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This will stay good in the fridge, covered, for 3 days. Serve on toast, lettuce wraps, or crackers.
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