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Carb Smart Dill Pickle Chicken Breasts Salad
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Carb Smart Dill Pickle Chicken Breasts Salad

Carb Smart Dill Pickle Chicken Breasts Salad

with Garlic Croutons and Dill Pickle Cream

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!

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

2 unit

Chicken Breasts

1 tsp

Garlic Salt

113 g

Baby Spinach

80 g


90 mL

Dill Pickle, sliced

1 tsp

Dill-Garlic Spice Blend

43 g

Cream Cheese

(Contains Milk)

2 tbsp


(Contains Egg, Mustard)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.06 tsp


¼ tsp



Nutrition Values

Calories667 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate29 g
Sugar3 g
Dietary Fiber4 g
Protein47 g
Cholesterol183 mg
Sodium1698 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.


Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Paper Towel
Medium Bowl
Large Bowl


Toast croutons

Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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 (dbl for 4 ppl) and pepper, then toss to coat. Toast in the middle of the oven until golden-brown and crisp, 8-10 min.

Cook chicken

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. Roast in the top of the oven until chicken is cooked through, 10-12 min.**

Prep and make dill pickle cream

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.

Make vinaigrette and salad

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.

Slice chicken

Thinly slice chicken.

Finish and serve

Divide salad between plates. Top with chicken and croutons. Spoon dill pickle cream over chicken.