Menu

Chopped Chicken Salad with Pickleback Dressing

  • Save Recipe
Chopped Chicken Salad with Pickleback Dressing
  • Prep 45 min
  • Total 60 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
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.
by: Tablespoon Kitchens
Updated Mar 27, 2017

Ingredients

  • 2 boneless skinless chicken breasts (6 oz 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

  • 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 center 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

  • tip 1
    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.
  • tip 2
    To make ahead, cool cooked chicken completely in refrigerator before chopping. Assemble salad. Cover and refrigerate up to 4 hours before serving.

Nutrition Information

670 Calories, 57g Total Fat, 29g Protein, 9g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
510
Total Fat
57g
88%
Saturated Fat
12g
61%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
880mg
37%
Potassium
640mg
18%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
13%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 10 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved