Tangy Chicken Salad

Name: Tangy Chicken Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps capers (optional); 710 milliliters cubed cooked chicken; 79 milliliters chopped dill pickles (I used dill relish to make it easier); 1 teaspoons pepper, to taste; 1 Tbsp pickle juice (omit if using dill relish, theres enough juice in it already); 59 milliliters creamy peppercorn or ranch salad dressing; 0 teaspoons salt, to taste; 118 milliliters cubed or shredded sharp cheddar cheese; 2 Tbsps spicy mustard, to taste; 0 teaspoons sugar

You can never have too many main course recipes, so give Tangy Chicken Salad a try. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 29g of protein, 27g of fat, and a total of 375 calories. This recipe serves 4. It is a good option if you're following a gluten free and fodmap friendly diet. A mixture of capers, sharp cheddar cheese, ranch salad dressing, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 10 minutes.