Chopped Chicken Salad with Pickleback Dressing

Name: Chopped Chicken Salad with Pickleback Dressing
Prep time: 45 min
Total time: 1 h
Yield: 4
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

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Kitchen Tested

Chopped Chicken Salad with Pickleback Dressing

Prep 45 min
Total 60 min
Servings 4

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-

By Tablespoon Kitchens

Updated March 27, 2017

Ingredients

boneless skinless chicken breasts (6 oz each)

tablespoon vegetable oil

tablespoon barbecue seasoning

tablespoons spicy dill pickle juice (from 24-oz jar)

tablespoon Worcestershire sauce

1/2

teaspoon sugar

cup mayonnaise

cloves garlic, finely chopped

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

plum (Roma) tomato, seeded and diced

green onions, thinly sliced

Steps

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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

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: 1 Serving

Calories: 670
Calories from Fat: 510

% Daily Value

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;