Chopped Chicken Salad with Pickleback Dressing
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-
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
cloves garlic, finely chopped
hearts romaine, chopped (about 10 cups)
cup chopped cooked bacon
cup crumbled sharp Cheddar cheese (2 oz)
cup chopped spicy dill pickles
plum (Roma) tomato, seeded and diced
green onions, thinly sliced
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.
Meanwhile, to make dressing, in large bowl, mix pickle juice, Worcestershire sauce and sugar until sugar dissolves. Beat in mayonnaise and garlic with whisk.
Arrange romaine on serving platter. Top with chicken, bacon, cheese, pickles, tomato and green onions. Serve salad with dressing.
- 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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.