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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 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.

Tags:
Quick
Carb Smart
Low CO2
Allergens:
Milk
Egg
Mustard
Wheat

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 piece

Garlic, cloves

113 g

Baby Spinach

1 piece

Tomato

90 mL

Dill Pickle, sliced

1 tbsp

BBQ Seasoning

½ piece

Cream Cheese

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

28 g

Croutons

(Contains Milk, Wheat)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories500 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate21 g
Sugar5 g
Dietary Fiber3 g
Protein33 g
Cholesterol150 mg
Sodium1270 mg
Trans Fat0.1 g
Potassium850 mg
Calcium200 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

Large Non-Stick Pan
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Bowl
Whisk

Instructions

Prep chicken
1

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.

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 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.

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.