crispy chicken & pickle salad
Dill pickle lovers where ya at?! I’ve been seeing the Taylor Farms Dill Pickle Salad all over Instagram, but I’ve been unable to find it where I shop. SO, I decided to make it for myself & it did not disappoint! To make things easier (and less chopping), I found a “Rainbow Salad” at the grocery store with kale, red and white cabbage, broccoli, and carrot shreds to combine with romaine lettuce. You could also buy all those things separately and chop them up to create your own! Serves one.
Macros: 39g c | 11g f | 34g p
Ingredients:
4oz Just Bare Lightly Breaded Chicken Breast Bites
1 ⅓ cups Mann’s Rainbow Salad (cabbage, broccoli, kale, carrots)
2.5 cups Chopped Romaine Lettuce
2 tbsp Reduced Fat Feta Cheese
⅓ cup Cherry Tomatoes, chopped in half
2 Kosher Dill Spears, chopped
⅓ Medium Cucumber, chopped
1 oz Pickled Red Onion
33g Dill Pickle Ranch Dressing (recipe below)
Extra Dried Dill to top!
Directions for salad:
Prepare your crispy chicken bites – I did mine in the air fryer according to the package. While they cook, chop up all of your salad veggies, and add to a bowl. Top with tomatoes, cucumber, pickles, feta, and pickled red onions (I like to use Rachel’s Healthy Plate recipe and sub sugar for Truvia!), and your crispy chicken. Top with my Dill Pickle Ranch Dressing recipe and more dried dill, salt, and black cracked pepper and enjoy!
Ingredients & Directions for Dill Pickle Ranch Dressing:
1 tbsp Light Mayo
1 tsp Dried Parsley
1 tsp Dijon Mustard
5 oz Nonfat Greek Yogurt
¼ cup Pickle Juice
.5 tsp Dried Dill
.25 tsp Onion Powder
.5 tsp Garlic Powder
3 tbsp Lemon Juice
.25 tsp Salt
.25 tsp Black Pepper
Combine all ingredients and enjoy! Makes 6 servings, about 2 tbsp each.
