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Boil the chicken, let it cool completely, and shred it. Alternatively, buy precooked chicken (about 2 oz or 55 g per serving). Hard-boil the eggs and set them aside to cool. Then peel and roughly chop them. Chop the dill pickles, onions and pecan nuts. You could also use sunflower seeds or sliced almonds instead of chopped pecans. Mix together the mayo, mustard, vinegar and dill. Stir in the eggs, pickles, onions, pecan nuts and shredded chicken until everything is nicely coated in the sauce. Season to taste with salt and pepper. For best results, chill for an hour before serving to let the flavors develop. Enjoy, for example as as a side or in a lettuce wrap. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge.
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