CALORIES: 180
PREP: 10 minutes
COOK:
Dairy-Free, Egg-Free, Gluten-Free, Nut-Free
2 tbsp | olive oil |
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2 tbsp | dill pickle brine |
1 tsp | Dijon mustard |
2 cups | shredded cooked chicken |
2 | celery ribs, sliced |
1/2 cup | chopped dill pickles |
1/4 | red onion, finely diced |
1 tbsp | chopped fresh dill |
Salt & pepper to taste |
In a small bowl, whisk together the oil, pickle brine, and Dijon mustard. Season the dressing with salt and pepper to taste. Set it aside.
In a large bowl, combine the chicken, pickles, celery, red onion, dill, and the dressing. Mix well.
Serve immediately in lettuce wraps or store in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 180 |
Total Fat (g) | 9 |
Saturated fat (g) | 1.5 |
Cholesterol (mg) | 70 |
Sodium (mg) | 830 |
Total Carbohydrate (g) | 3 |
Dietary Fiber (g) | 1 |
Total Sugars (g) | 1 |
Protein (g) | 21 |
Calcium (mg) | 32 |
Iron (mg) | 1 |
Potassium (mg) | 379 |
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