Serves : 4
2 cups cooked chicken, shredded
1⁄4 cup finely diced dill pickle
1 hard boiled egg, peeled and diced
2⁄3 cup mayonnaise (or 1/3 cup mayo & 1/3 cup mashed ripe avocado)
1⁄8 teaspoon onion powder
1⁄4 teaspoon black pepper
1⁄2 packet sugar substitute, optional
Fold all ingredients together in a large bowl, shredding chicken with a fork until it is at your desired consistency. The sugar substitute is optional, but adds a nice balance to the salty dill pickles.
Cover and refrigerate for 30 minutes for the ingredients and flavors to mingle, or serve immediately.
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