Chicken Caesar Pickle Dip
A creamy, tangy dip made with shredded chicken, chopped pickles, pickled red peppers, fresh herbs, Caesar dressing, butter, and cheese. This is a delicious twist on the viral pickle dip and is perfect served with toasted baguette.
Ingredients
For the Chicken Marinade
- 2 chicken breasts sliced in half horizontally to make 4 cutlets
- 1 tsp salt
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp black pepper
- 2 tsp soy sauce
- 2 tbsp oil for cooking
For the Caesar Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 4 –5 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- Romaine lettuce
For the Dip
- Grilled chicken shredded
- 10 –12 pickles chopped
- 1 cup Caesar dressing
- 2 pickled red peppers chopped
- Handful of mint and cilantro chopped
- 1 tbsp salted butter
- 2 tbsp shredded mozzarella cheese
- 1/4 cup Parmesan cheese
For Topping and Serving
- Chopped lettuce
- Parmesan
- Toasted baguette
Instructions
- Slice the chicken breasts horizontally to make 4 cutlets and season with salt, paprika, garlic powder, black pepper, and soy sauce.
- Heat oil in a pan and cook the chicken until fully done and lightly golden. Rest, then shred.
- Mix together the Greek yogurt, mayonnaise, Parmesan, garlic powder, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper to make the Caesar dressing.
- In a bowl, combine the shredded chicken, chopped pickles, chopped pickled red peppers, mint, cilantro, salted butter, mozzarella, Parmesan, and Caesar dressing.
- Mix well until everything is fully combined.
- Transfer to a serving dish and top with chopped lettuce and extra Parmesan.
- Serve with toasted baguette.