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. Dill pickle cream dolloped over BBQ-seasoned chicken livens up this full plate of veggies. Quick, simple and 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(s)
Garlic, cloves
113 g
Baby Spinach
1 unit(s)
Tomato
90 mL
Dill Pickle, sliced
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 unit(s)
Cream Cheese
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
28 g
Croutons
(Contains Milk, Wheat May contain Soy, Sesame)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 cooked through, 8-10 min.**
- Meanwhile, peel, then mince or grate garlic.
- Cut tomato into 1/2-inch pieces.
- Drain pickles, reserving brine. Finely chop 2 tbsp (4 tbsp) pickles, then thinly slice remaining pickles.
- Add half the cream cheese (use all for 4 ppl), chopped pickles, half the mayo and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)
- Season with salt and pepper, 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, 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.