with Croutons and Dill Pickle Cream
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken thigh • Spinach • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Garlic.
Allergens
Utensils
Tags
Chicken Breast, Diced
340 g
Garlic, cloves
1 unit(s)
Baby Spinach
113 g
Tomato
1 unit(s)
Dill Pickle, sliced
90 mL
Applewood Smoke Spice
7 g
Cream Cheese
2 unit(s)
Mayonnaise
2 tbsp
Croutons
28 g
Whole Grain Mustard
1 tbsp
Sugar
0.25 tsp
Oil
1.5 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels.
- Season with salt, pepper and Applewood Smoke Spice, 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 for 8-10 min, turning occasionally, until golden and cooked through.**
- 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.
- To a small bowl, add half the cream cheese (use all for 4 servings), chopped pickles, half the mayo and 1/2 tsp (1 tsp) garlic. (NOTE: Like it garlicky? Add more garlic!)
- Season with salt and pepper, then stir to combine.
- To a large bowl, add mustard, remaining mayo, 1 tbsp (2 tbsp) pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- When chicken is done, to the large bowl with vinaigrette, add tomatoes, spinach and sliced pickles. Toss to combine.
- Divide salad between plates. Top with chicken and croutons.
- Dollop dill pickle cream over chicken.
If you opted for diced chicken, prep in the same way the recipe instructs you to prep the chicken thighs. Disregard instructions to preheat oven.
Increase pan-frying time to 8-10 min, turning occasionally, until golden and cooked through. Disregard instructions to finish cooking chicken in the oven.
Disregard instructions to slice chicken.
590
kcal
Calories
35
g
Fat
8
g
Saturated Fat
23
g
Carbohydrate
6
g
Sugar
3
g
Dietary Fiber
48
g
Protein
165
mg
Cholesterol
1290
mg
Sodium
0.3
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Croutons and Dill Pickle Cream
