Carb Smart Dill Pickle Chicken Breast Salad

Name: Carb Smart Dill Pickle Chicken Breast Salad with Garlic Croutons and Dill Pickle Cream
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Chicken Breasts; 4 g Garlic Salt; 113 g Baby Spinach; 1 unit(s) Tomato; 90 mL Dill Pickle, sliced; 4 g Dill-Garlic Spice Blend; 1 unit(s) Cream Cheese; 2 tbsp Mayonnaise; 1 unit(s) Ciabatta Roll; ½ tbsp Dijon Mustard; ¼ tsp Sugar*; ¼ tsp Pepper*; 1 tbsp Oil*; 2 tbsp Unsalted Butter*; 0.06 tsp Salt*

with Garlic Croutons and Dill Pickle Cream

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Another chicken salad you say?! This isn't just any chicken salad. The dill pickle cream that gets dolloped on top livens up the plate while the garlic croutons add a gorgeous crunch to every bite!

Tags:

Quick

•Carb Smart

Allergens:

Schwefeldioxide und Sulfite

•Milk

•Egg

•Senf

•Hvede

•Gerste

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.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

4 g

Garlic Salt

113 g

Baby Spinach

1 unit(s)

Tomato

90 mL

Dill Pickle, sliced

4 g

Dill-Garlic Spice Blend

1 unit(s)

Cream Cheese

2 tbsp

Mayonnaise

1 unit(s)

Ciabatta Roll

½ tbsp

Dijon Mustard

Not included in your delivery

¼ tsp

Sugar*

¼ tsp

Pepper*

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

0.06 tsp

Salt*

Nutrition Values

Calories670 kcal

Fat40 g

Saturated Fat14 g

Carbohydrate30 g

Sugar4 g

Dietary Fiber4 g

Protein47 g

Cholesterol180 mg

Sodium1740 mg

Trans Fat1 g

Potassium1100 mg

Calcium125 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Medium Bowl

•Large Bowl

•Whisk

Cooking Steps

Melt 2 tbsp butter (3 tbsp for 4 ppl) in a large non-stick pan over medium heat.
Meanwhile, cut or tear ciabatta into 1-inch pieces.
Add ciabatta to an unlined baking sheet. Drizzle melted butter over ciabatta. Season with 1/4 tsp garlic salt and pepper, then toss to coat.
Toast in the middle of the oven until golden-brown and crisp, 8-10 min.

Meanwhile, pat chicken dry with paper towels.
Sprinkle half the Dill-Garlic Spice Blend over chicken. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper.
Heat the same pan over medium-high.
When hot, add 2 tsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side.
Transfer chicken to another unlined baking sheet.
Bake in the top of the oven until chicken is cooked through, 10-12 min.**

Meanwhile, cut tomato into 1/2-inch pieces.
Drain pickles, reserving pickle brine. Finely chop half the pickles, then thinly slice remaining.
Add cream cheese, chopped pickles, remaining Dill-Garlic Spice Blend, half the mayo and 1 tsp pickle brine (dbl for 4 ppl) to a medium bowl. Season with pepper and remaining garlic salt, to taste, then stir to combine.

Add Dijon, remaining mayo, remaining pickle brine, 1 tsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt or any remaining garlic 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.