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Dill Pickle Chopped Chicken Salad

I made this Dill Pickle Chopped Chicken Salad for lunch the other day, and it’s officially a new staple. It’s tangy, crunchy, creamy, and packed with protein. The best part? It takes under 20 minutes, start to finish.
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Servings 1

Ingredients
  

For the Chicken:

  • 1 boneless skinless chicken breast
  • Salt pepper, garlic powder (to taste)
  • Drizzle of olive oil

For the Salad:

  • 1 cooked chicken breast from above
  • 1 dill pickle spear
  • 2 slices cooked bacon
  • ½ tsp ranch seasoning
  • 1½ tbsp mayo use avocado mayo for Whole30 or paleo
  • Fresh dill to taste
  • Fresh chives to taste

Let's Make It
 

  • Cook the Chicken:
  • Slice the chicken breast in half lengthwise to make two thinner pieces. Season both sides with salt, pepper, and garlic powder, and drizzle with olive oil.
  • Roast on the top rack of your oven at 400°F (convection roast if available) for about 15 minutes, flipping once. Let cool slightly.
  • Chop the Salad:
  • On a large cutting board, add ONE of the cooked chicken breast, dill pickle spear, bacon, ranch seasoning, mayo, fresh dill, and chives. (if using both pieces of the breast, double the other ingredients)
  • Roughly chop everything together until you get a finely chopped, creamy chicken salad.
  • Serve:
  • Enjoy in a sandwich, with crackers, wrapped in lettuce, or in a gluten-free wrap.