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.
Produit dans un établissement 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.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Gousses d'ail
113 g
Bébés épinards
1 pièce(s)
Tomato
90 ml
Cornichon à l'aneth, en tranches
1 cs
Assaisonnement BBQ
(Contient: Moutarde)
½ pièce(s)
Fromage à la crème
(Contient: Lait)
2 cs
Mayonnaise
(Contient: Moutarde, Oeuf, Sulfites)
28 g
Croutons
(Contient: Lait, Blé)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde)
Pas inclus dans votre livraison
¼ cc
Sucre*
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
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 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 cream cheese, 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.
If you've opted to get chicken breasts, prepare and sear them in the same way the recipe instructs you to prepare and sear the chicken thighs, then increase the bake time to 8-12-min.**
