FR
MENU
  • Save
    7
  • Print
    82
  • Twitter
    1
  • Pinterest
    40
  • Facebook
    0
  • Email
    8
  • More
  • Email
    8

Chopped Chicken Salad with Pickleback Dressing

chopped chicken salad with pickleback dressing Side
Chopped Chicken Salad with Pickleback Dressing
  • Prep 45 min
  • Total 60 min
  • Servings 4
  • Pinterest
    40
  • Print
    82
  • Save
    7
  • Email
    8

This isn’t your average grilled chicken chopped salad — it’s so much better! With hearty toppings and a tangy pickle-spiked dressing, this potluck-friendly, make-ahead salad is a guaranteed crowd-pleaser. Whether or not you start with a shot of whiskey is totally up to you. ...MORE + LESS -

Ingredients

2 boneless skinless chicken breasts (6 oz/170 g each)
1 tablespoon vegetable oil
1 tablespoon barbecue seasoning
3 tablespoons spicy dill pickle juice (from 24-oz jar)
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1 cup mayonnaise
3 cloves garlic, finely chopped
3 hearts romaine, chopped (about 10 cups)
1/2 cup chopped cooked bacon
1/2 cup crumbled sharp Cheddar cheese (2 oz)
1/3 cup chopped spicy dill pickles
1 plum (Roma) tomato, seeded and diced
2 green onions, thinly sliced

Steps

Hide Images
  • 1
    Heat gas or charcoal grill. Coat chicken in oil and barbecue seasoning. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; cook 4 to 7 minutes longer or until juice of chicken is clear when centre of thickest part is cut (165°F). Transfer to cutting board; cool 5 to 10 minutes or until cool enough to handle. Dice chicken.
  • 2
    Meanwhile, to make dressing, in large bowl, mix pickle juice, Worcestershire sauce and sugar until sugar dissolves. Beat in mayonnaise and garlic with whisk.
  • 3
    Arrange romaine on serving platter. Top with chicken, bacon, cheese, pickles, tomato and green onions. Serve salad with dressing.

Expert Tips

  • Pickleback is bar-speak for a drink that uses pickle juice as a chaser: Follow a shot of straight bourbon with a shot of pickle juice to take the edge off the bourbon. Pork rinds are optional.
  • To make ahead, cool cooked chicken completely in refrigerator before chopping. Assemble salad. Cover and refrigerate up to 4 hours before serving.

Nutrition Information

Nutrition Facts

Serving Size: 4 servings
Calories
670
% Daily Value
Total Fat
57
Saturated Fat
12
Trans Fat
0
Cholesterol
105
Sodium
880
Dietary Fiber
3
Protein
29
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment