Carb Smart Dill Pickle Chicken Salad
with Croutons and Dill Pickle Cream
Another chicken salad you say?! But this isn't just any chicken salad. A dill pickle cream dolloped over BBQ-seasoned chicken livens up this full plate of veggies. Quick, simple and darn delicious!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate count.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 unit
Garlic, cloves
113 g
Baby Spinach
80 g
Tomato
90 mL
Dill Pickle, sliced
1 tbsp
BBQ Seasoning
(Contains Mustard)
1 tbsp
Cream Cheese
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
28 g
Croutons
(Contains Milk, Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Heat a large non-stick pan over medium-high heat.Pat chicken dry with paper towels.Season with salt, pepper and BBQ Seasoning, then flip to coat.
When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until chicken is cooked through, 8-10 min.**
Meanwhile, peel, then mince or grate garlic.Cut tomato into 1/2-inch pieces.Drain pickles, reserving pickle brine. Finely chop 2 tbsp (4 tbsp) pickles, then thinly slice remaining.
Add cream cheese, chopped pickles, half the mayo and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.
Add mustard, remaining mayo, 1 tbsp (2 tbsp) pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine.When chicken is done, add tomatoes, spinach and sliced pickles to the large bowl with vinaigrette. Toss to combine.
Thinly slice chicken.Divide salad between plates. Top with chicken and croutons. Dollop dill pickle cream over chicken.
