Creamy Pickle and Herb Chicken Salad
This mayo-free, creamy pickle and herb chicken salad is light and refreshing.
Ingredients:
-
1/2 cup raw unsalted cashews (soaked for 10 min. in hot water)
- 1/2 cup water
- 1tsp dijon mustard
- Juice of half of a lemon
- 2 tbsp of The Real Dill Caraway Garlic Dills pickle brine
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Small bunch of assorted tender herbs such as parsley, chives, basil, tarragon, and dill
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
- 2 chicken breasts, shredded
- 2 scallions, finely chopped
- 2-3 The Real Dill Caraway Garlic Dills pickle spears, diced
- 2 celery stalks, diced
Directions:
- Soak raw cashews in hot, boiling water for at least 10 min. to soften.
- Meanwhile, add shredded chicken, scallions, Caraway Garlic Dills pickle spears, and celery to a bowl. Stir to combine.
- Once the cashews finish soaking, drain, and add to a blender with water, dijon mustard, lemon, pickle brine, garlic powder, smoked paprika, herbs, and salt and pepper.
- Once combined, stream in olive oil until desired consistency is reached. It should be creamy, smooth, and thick.
- Add cashew herb dressing to the bowl of chicken, scallions, pickles, and celery. Stir to combine and add salt and pepper to taste.
- Serve on toast, in a sandwich, or on an everything bagel with extra chives on top.
Recipe made in collaboration with @whatdidsarahmake
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