Low Carb Southern Dill Pickle Chicken Salad Recipe 465

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LOW CARB SOUTHERN DILL PICKLE CHICKEN SALAD RECIPE - (4.6/5)



Low Carb Southern Dill Pickle Chicken Salad Recipe - (4.6/5) image

Provided by aerin8

Number Of Ingredients 7

2 cups cooked chicken, shredded
1 ⁄4 cup dill pickles, finely diced
1 hard boiled egg, peeled and diced
2 ⁄3 cup mayonnaise
1 ⁄8 teaspoon onion powder
1 ⁄4 teaspoon black pepper
1 ⁄2 packet sugar substitute, optional

Steps:

  • Fold all ingredients together in a large bowl, shredding chicken with a fork until it is at your desired consistency. The sugar substitute is optional, but adds a nice balance to the salty dill pickles. Cover and refrigerate for 30 minutes for the ingredients and flavors to mingle, or serve immediately. Serve over a green salad and garnish with fresh dill if you have any on hand. George's Tips: I like to finely mince 1⁄3 of the chicken in a food processor and shred the remaining 2⁄3 with a fork to make a salad that is the best of both worlds; ground and chunky. Variation: I make an entirely different Dill Chicken Salad by replacing the dill pickle with fresh cucumber, and adding 1⁄4 teaspoon of salt, and 2 teaspoons of chopped fresh dill. calories: 175|fat: 8.5g |protein: 21g |fiber: 0g |net carbs:2.5g

DILL PICKLE CHICKEN



Dill Pickle Chicken image

A succulent chicken dish that has a thick rich tangy sauce perfect for dipping crusty bread! I like to serve this over plain noodles, sometimes topping it with Cheddar cheese. Yum, yum, yum. It is super simple and uses ingredients most households always have on hand. Although dill pickles are added, the dish it doesn't taste a bit like pickles; however, they definitely make the dish by adding a special something. Warning--this a lick-your-fingers recipe, enjoy!

Provided by MSMUM1977

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 4

Number Of Ingredients 7

4 chicken leg quarters with skin, split into drumsticks and thighs
1 pinch seasoned salt, or to taste
ground black pepper to taste
2 tablespoons olive oil
½ cup balsamic vinegar
1 (14.5 ounce) can stewed tomatoes
½ cup finely chopped dill pickles

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
  • Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 11.9 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 1.3 g, Protein 40.6 g, SaturatedFat 6.6 g, Sodium 651 mg, Sugar 8.2 g

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