Dill Pickle Chicken Salad (High Protein Meal Prep)
A creamy, high-protein dill pickle chicken salad made with shredded chicken, cottage cheese, and crunchy pickles. This easy meal prep recipe is perfect for spring and summer lunches and is packed with flavor while staying macro-friendly.
Servings: 5 bowls (228g)
Equipment
Ingredients
- 18 oz. boneless skinless chicken breast or 14 oz. cooked
- 3 hard boiled eggs diced
- 5 tablespoons light mayonnaise 75g
- 1/2 cup low fat cottage cheese 110g
- 1/2 cup celery diced (100g)
- 1 cup dill pickles diced (150g)
- 4 green onions diced (35g)
- 1 tablespoon fresh dill minced
- 1 teaspoon dijon mustard
- 1 tablespoon pickle juice
- ½ teaspoon salt
- pepper to taste
Instructions
- Place chicken breasts in the Instant Pot with 1/2 cup of water. Set to manual pressure high for 10 minutes. Quick or natural release when finished.
- Let cool completely and dice up to desired size.
- Place all ingredients in a medium sized mixing bowl. Combine well. Divide evenly into 5 containers (228g each). Keep refrigerated.
- Enjoy cold with crackers, on a rice cake, pita, or with bread as a sandwich.
Notes
- Let your chicken cool completely before mixing—this keeps the texture creamy and prevents the dressing from getting watery.
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Dill Chicken Salad”
Nutrition
Serving: 5bowls (228g) | Calories: 218kcal | Carbohydrates: 3.3g | Protein: 29g | Fat: 9.6g | Fiber: 0.3g