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

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.

étiquettes:
Rapido
Faible en glucides
Allergènes:
Lait
Oeuf
Moutarde
Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

1 pièce(s)

Gousses d'ail

113 g

Bébés épinards

1 pièce(s)

Tomate

90 ml

Cornichon à l'aneth, en tranches

1 cs

Assaisonnement BBQ

(Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix, Blé)

1 pièce(s)

Fromage à la crème

(Contient Lait)

2 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)

28 g

Croûtons

(Contient Lait, Blé Peut contenir Soya, Sésame)

1 cs

Moutarde à l’ancienne

(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)

Pas inclus dans votre livraison

¼ cc

Sucre*

1.5 cs

Huile*

0.13 cc

Poivre*

0.13 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)580 kcal
Graisses34 g
dont saturés7 g
Glucides21 g
dont sucres5 g
Fibres3 g
Protéines45 g
Cholestérol150 mg
Sel1330 mg
Gras Trans0.3 g
Potassium1100 mg
Calcium300 mg
Fer3.5 mg

Ustensiles

Grande poêle antiadhésive
Passoire
Papier sulfurisé
Plaque de cuisson
Cuillères à mesurer
Petit bol
Grand bol
Fouet

Instructions

Prep chicken
1
  • 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.
Cook chicken
2
  • 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.**
Finish prep
3
  • 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.
Make dill pickle cream
4
  • 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.
Make vinaigrette and salad
5
  • 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.
Finish and serve
6
  • Thinly slice chicken.
  • Divide salad between plates. Top with chicken and croutons.
  • Dollop dill pickle cream over chicken.