Healthy Dill Pickle Chicken Salad

 Ingredients

• 1 pound chicken breast about 2 breasts
• 1/3 cup vinegar I use white
• 1 cup dill pickles chopped, please see note in post about using 1/2 pickles and 1/2 cucumbers
• 3/4 cup plain Greek yogurt I prefer 2%
• 3/4 cup cottage cheese
• 1 tbsp fresh parsley chopped (or 1 tsp dried)
• 1/2 tbsp fresh dill chopped (or 1/2 tsp dried)
• 1 tbsp fresh chives chopped (or 1 tsp dried)
• 1 tsp garlic
• 1 tsp black pepper

Instructions

Instant Pot Directions:

• Add the chicken and vinegar to the Instant Pot insert.
• Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth.
• Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip.

Stove Top Directions:

• Add the chicken and vinegar to a sauce pan.
• Cover the sauce pan with a lid and cook the chicken on medium high temperature for 15-20 minutes until the chicken is cooked through.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth.
• Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip.