Pickle Chicken Salad

lillieeatsandtells.com

Angela C.

2 cups rotisserie chicken breast * (or other cooked chicken) (300 g)

2 hard-boiled eggs, chopped (75 g)

1 ½ cup celery, chopped fine (150 g) fennel works too

1 ½ cup dill pickles, chopped (200 g)

½ cup green onion, chopped (60 g)

¼ cup sweet relish (60 g)

2 to 3 Tbsp dill, chopped (8 g)

2 Tbsp low-fat mayo (30 g)

3 Tbsp non-fat Greek yogurt (45 g)

1 Tbsp red wine vinegar (15 g)

1 Tbsp mustard (15 g)

Salt and pepper to taste

Directions at lillieeatsandtells.com

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