Zero Point Dill Pickle Chicken Salad Ingredients:

• 2 cups cooked and shredded skinless, boneless chicken breasts
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 1/2 cup chopped fresh dill
• 1/2 cup chopped dill pickles
• Salt and pepper to taste

• 1/2 cup fat-free Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon cooking spray (instead of olive oil)
• 1 teaspoon honey (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Zero Point Dill Pickle Chicken Salad Directions:

• Cook Chicken: Cook the skinless, boneless chicken breasts until tender and fully cooked. Shred the chicken into bite-sized pieces.
• Prepare Vegetables: Dice the celery, red bell pepper, cucumber, and red onion into uniform, bite-sized pieces.
• Chop Dill & Pickles: Finely chop fresh dill and dill pickles.
• Season Salad: In a large bowl, combine the chicken, diced vegetables, dill, and pickles. Season with salt and pepper to taste.
• Make Dressing: In a separate bowl, whisk together the fat-free Greek yogurt, Dijon mustard, apple cider vinegar, cooking spray, honey (if using), garlic powder, and onion powder.
• Toss Together: Gradually toss the chicken and vegetable mixture with the dressing, ensuring everything is evenly coated.
• Chill & Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.

• Cooked shredded chicken breasts, 2 cups: 0 pts
• Diced celery, 1 cup: 0 pts
• Diced red bell pepper, 1 cup: 0 pts
• Diced cucumber, 1 cup: 0 pts
• Diced red onion, 1/2 cup: 0 pts
• Fresh dill, 1/2 cup: 0 pts
• Diced dill pickles, 1/2 cup: 0 pts
• Fat-free Greek yogurt, 1/2 cup: 0 pts
• Dijon mustard, 2 tablespoons: 0 pts
• Apple cider vinegar, 2 tablespoons: 0 pts
• Cooking spray, 1 tablespoon: 0 pts
• Honey, 1 teaspoon (optional): 1 pt
• Garlic powder, 1 teaspoon: 0 pts
• Onion powder, 1/2 teaspoon: 0 pts

• Calories: Approx. 120
• Fat: 1g
• Protein: 25g
• Carbohydrates: 5g
• Sugar: 3g
• Sodium: 250mg