Ingredients
Scale
- 1/2 cup coconut yogurt
- 2 tbsp mayo (I use this, use any mayo of choice)
- 2 tbsp pickle brine
- Salt and pepper to taste (omit pepper for AIP)
- 2 cups chicken, cooked and shredded
- 1 cup dill pickles, chopped (use this for AIP)
- 2 stalks celery, chopped fine
- 1/4 red onion, finely diced
- 2 tbsp green onion, chopped
- 1 tbsp fresh dill, chopped
Instructions
- Add the coconut yogurt, mayo, pickle brine, and salt and pepper to a bowl and whisk well to combine.
- Add the shredded chicken to a large bowl along with the pickles, celery, red onion, green onion and dill. Pour the yogurt mixture over the chicken and stir well to combine,
- Store in the fridge for 2-3 days and serve in a lettuce wrap, in a sandwich, or with crackers of your choice!
- Prep Time: 5 mins
- Method: no-cook
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Fat: 13.4g
- Carbohydrates: 5.8g
- Fiber: 1.6g
- Protein: 18.4g