Dill Pickle Chicken Salad

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  2 cup Chicken Breast, Grilled

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.7 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  0.7 cup Pickles, Dill, Canned
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  2 Celery(80g)
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  0.3 cup Yellow Onion
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  2 tbsp 2 tablespoons pickle brine
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  2 tsp Honey
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  0.5 tsp 1/2 teaspoon kosher salt plus additional to taste
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  0.5 tsp Dill, Fresh
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  0.3 tsp 1/4 teaspoon ground black pepper plus additional to taste
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  2 tbsp Parsley, Fresh

Instructions

1. 1Cut the cooked chicken breast into bite-sized pieces and place in a large mixing bowl.
2. 2Dice the celery and onion into small, uniform pieces (about ¼ inch).
3. 3Chop the dill pickles into small chunks and add to the bowl along with the pickle brine.
4. 4Add the nonfat Greek yogurt and honey to the bowl, then stir all ingredients together until evenly combined and the chicken is fully coated.
5. 5Finely chop the fresh dill and parsley, then fold into the salad. Taste and adjust seasoning with the kosher salt and ground black pepper as needed.
6. 6Divide the chicken salad evenly into 3 airtight containers while at room temperature, pressing down gently to remove air pockets.
7. 7Seal containers and refrigerate for up to 4 days. Serve cold over lettuce, toast, crackers, or as desired.