Keto Dill Pickle Salad
Dive into the vibrant world of bold flavors with this Keto Dill Pickle Salad, a refreshing and satisfying dish perfect for low-carb enthusiasts! Packed with crisp romaine lettuce, crunchy cucumbers, tangy dill pickles, and savory cheddar cheese, this salad is elevated with succulent bites of tender cooked chicken breast. The creamy homemade dressing, infused with sour cream, mayonnaise, fresh dill, and a hint of garlic and lemon juice, ties everything together in a mouthwatering symphony of flavors. Ready in just 20 minutes, this keto-friendly recipe is a deliciously tangy, high-protein meal that's perfect for lunch or dinner. Serve it chilled for the ultimate cool and crisp delight!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 4 medium Dill pickles
- 1 large Cucumber
- 0.5 medium Red onion
- 0.5 cup Cheddar cheese
- 1 cup Cooked chicken breast
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tablespoons Fresh dill
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
Start by washing and drying the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
Slice the dill pickles into thin rounds. Dice the cucumber and finely slice the red onion. Add these to the bowl with the lettuce.
Dice the cheddar cheese into small cubes and add to the salad bowl.
Cut the cooked chicken breast into bite-sized pieces. Ensure the chicken is fully cooked and cooled before adding it to the salad mix.
In a separate bowl, prepare the dressing by combining mayonnaise, sour cream, freshly chopped dill, lemon juice, garlic powder, black pepper, and salt. Mix well until all ingredients are fully incorporated.
Pour the dressing over the salad ingredients in the large bowl. Use salad tongs or clean hands to toss everything together until the salad is coated evenly with the dressing.
Taste and adjust seasoning if needed. You may add a little extra salt or pepper based on your preference.
Serve immediately, or if preparing in advance, keep the salad refrigerated and toss again before serving to redistribute the dressing.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
