Dill Pickle Chicken Skewers

These skewers are packed with juicy chicken, tangy dill pickles, and a ranch seasoning that ties everything together. Serve them alongside a refreshing potato salad.

Ingredients for Skewers:

• 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into cubes
  

• 1 cup dill pickle spears, sliced into thick slices
  

• 2 tbsp olive oil
  

• 2 tbsp ranch seasoning (store-bought or homemade)
  

• Salt and pepper to taste
  

• 6-8 wooden skewers (soaked in water for 30 minutes)
  
  

Ingredients for Potato Salad (Low-Carb Version):

• 1 lb cauliflower (about 1 medium head), cut into florets (substitute for potatoes)
  

• ¼ cup mayonnaise
  

• 2 tbsp Dijon mustard
  

• 1 tbsp apple cider vinegar
  

• 1 celery stalk, chopped
  

• 2 hard-boiled eggs, chopped
  

  Salt and pepper to taste
  
  

Instructions for Skewers:

1. In a bowl, toss the chicken cubes with 2 tbsp olive oil, 2 tbsp ranch seasoning, salt, and pepper until well coated.
   

2. Alternate threading the chicken cubes and dill pickle slices onto the soaked skewers.
   

3. Preheat the grill or Blackstone to medium-high heat (about 375°F).
   

4. Grill the skewers for 4-5 minutes per side, until the chicken is fully cooked (internal temperature should reach 165°F) and the pickles are slightly charred.
   

5. For the Potato Salad: Steam the cauliflower florets until tender, about 10-12 minutes.
   

6. Once cooked, let the cauliflower cool slightly, then toss it in a bowl with ¼ cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, chopped celery, chopped hard-boiled eggs, salt, and pepper.
   
   

Serve the chicken and pickle skewers alongside the creamy cauliflower "potato" salad.