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Pickle-brined Chicken Salad With Avocado Lime Ranch Dressing (gluten-free, Low-carb)

Combine chicken and pickle juice in a large, resealable plastic bag. Let marinade in the fridge for 30 minutes. Meanwhile, prepare dressing. Combine Greek yogurt, avocado, milk, lime juice, ranch mix, and hot sauce in a blender. Puree until smooth. Combine celery salt, paprika, and garlic powder. Remove chicken from pickle juice, and pat dry with paper towels. Season chicken with seasoning mixture. . .

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Servings: 2

Prep Time: 00:30

Cook Time: 00:10

Main Ingredients

12 oz chicken breast, cut into strips

1/2 cup pickle juice

1/3 cup nonfat plain greek yogurt

1/4 ripe avocado

2 to 3 tbsp unsweetened original cashew or almond milk, to thin dressing (can add more if needed)

1 tbsp lime juice

1/2 tbsp dry ranch dressing mix (i use spice hunter organic)

1/2 tsp hot sauce

1/2 tsp celery salt

1/2 tsp paprika

1/4 tsp garlic powder

3 cups chopped salad greens (i used hearts of romaine, but you can use spring mix, or spinach, or whatever you desire)

1 cup cherry or grape tomatoes, halved

cooking spray

Preparation

1Combine chicken and pickle juice in a large, resealable plastic bag. Let marinade in the fridge for 30 minutes.

2Meanwhile, prepare dressing. Combine Greek yogurt, avocado, milk, lime juice, ranch mix, and hot sauce in a blender. Puree until smooth.

3Combine celery salt, paprika, and garlic powder. Remove chicken from pickle juice, and pat dry with paper towels. Season chicken with seasoning mixture. Heat a greased skillet over medium-high heat, and cook chicken strips until no longer pink, about 4 to 5 minutes per side.

4Assemble salad: Top greens with tomatoes and chicken strips, and generously drizzle with dressing.

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