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.

Carb Smart
Low CO2

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

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

280 g

Chicken Thighs

1 unit(s)

Garlic, cloves

113 g

Baby Spinach

1 unit(s)


90 mL

Dill Pickle, sliced

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

1 unit(s)

Cream Cheese

(Contains Milk)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

28 g


(Contains Milk, Wheat May contain Soy, Sesame)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

Not included in your delivery

0.13 tsp


0.13 tsp


1.5 tbsp


¼ tsp



Nutrition Values

Calories550 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate22 g
Sugar5 g
Dietary Fiber3 g
Protein35 g
Cholesterol160 mg
Sodium1390 mg
Trans Fat0.3 g
Potassium900 mg
Calcium300 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.


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


Prep chicken
  • 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
  • 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
  • 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
  • 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
  • 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
  • Thinly slice chicken.
  • Divide salad between plates. Top with chicken and croutons.
  • Dollop dill pickle cream over chicken.