NUTRITION

SERVINGS

INGREDIENTS

7 oz cooked chicken breast

1.5 tbsp avocado oil mayonnaise

0.25 cup non-fat Greek yogurt

0.5 cup diced dill pickles

1 tbsp dill pickle juice

0.5 cup diced celery

0.25 cup diced red onion

2 tbsp chopped fresh dill

1 tbsp chopped fresh chives

0.5 whole avocado

1 tbsp hemp seeds

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

PREPARATION

• 1

  Dice the cooked chicken breast into 1/2-inch cubes and place them in a large mixing bowl.

• 2

  In a separate small bowl, whisk together the avocado oil mayonnaise, Greek yogurt, dill pickle juice, sea salt, and black pepper until the dressing is creamy and well-combined.

• 3

  Finely dice the dill pickles, celery, and red onion, then add them to the bowl with the chicken.

• 4

  Pour the dressing over the chicken mixture and stir gently to coat all ingredients thoroughly.

• 5

  Fold in the fresh chopped dill and chives to infuse the salad with aromatic herb notes.

• 6

  Slice the avocado into bite-sized chunks and gently fold them into the salad along with the hemp seeds for added texture.

• 7

  Place the mixed baby greens in a serving bowl or container and top with a generous portion of the dill pickle chicken salad.