Chicken Salad With Pickles

Once every one or two weeks I marinate a whole bunch of chicken breasts (like 12 of them) in some Italian dressing for a couple days, and then I cook them all at once either in a frying pan in batches or all at once on the grill.

Then I use the cooked chicken over the course of the week to eat either as part of dinner or in other stuff.

I use it in salad and to make sandwiches for the kids.

And yesterday I used some of it to make this chicken salad.

I’m eating differently these days, and I love a sandwich with pickles in it, but I’m limiting the amount of bread I eat.

So I thought, why not just throw the pickles directly into the chicken salad instead of layering them on a sandwich?

I also wanted to cut back on the calories, so instead of making this with all mayonnaise, I used about half of what I’d normally use and I added in dijon mustard and plain Greek yogurt.

It was so good.

SO GOOD!

I loved it, the kids loved it, and my husband loved it, too. So it was a crowd pleaser and it was super easy to make.

All I did was cube some chicken, cut up a pickle and throw that in a bowl with some mayo, mustard and Greek yogurt.

Then I mixed it up.

That’s literally all I did.

And then I ate it as more of a deconstructed sandwich.

I didn’t have celery. If I did might have added some, but the pickles gave it some crunch so I’d probably skip that.

And I did have onions. Those may have made it even better, but I was just too lazy to cut them up.

There was plenty of zing from the pickles and mustard, so I didn’t even add salt or pepper.

You could always cut all the mayo out and use just Greek yogurt to make it even healthier — I might test that version out next time.

And it’s super versatile — you can make sandwiches and wraps with it, put it in salad, or eat it straight from the bowl (Number 7’s preferred method).

This will definitely be a staple for the summer!

Let me know what you think of it when you make it — I’d love to hear!