Clean recipe · halfbakedharvest.com
Dill Pickle Salt and Vinegar Chicken Salad
A bold, crunchy summer salad with creamy ranch, pickle-brined chicken, and salty vinegar chips!
Original recipe: halfbakedharvest.com
- Yield:
- 6 servings
- Prep:
- 30 min
- Cook:
- 15 min
- Total:
- 45 min
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Ingredients
- 1 pound boneless chicken tenders/small breasts
- 3 tablespoons white or apple cider vinegar
- 1/3 cup pickle brine
- 1 - 2 teaspoons salt, using to your taste
- 2 tablespoons melted salted butter/olive oil
- 1 tablespoon dried parsley
- 1 tablespoon dried dill
- 1 tablespoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 cups mixed greens/arugula
- 1 cup sliced pickles and cucumbers
- 1-2 avocados, sliced
- 2 cups salt and vinegar chips
- 1/2 cup plain Greek yogurt
- 1/3 cup buttermilk
- 1 tablespoon apple cider, white balsamic, or white vinegar
- 1 clove garlic, chopped
- 1/3 cup chopped dill pickles
- 1/3 cup fresh chopped basil
- 2 tablespoons fresh chopped dill
- 3/4 cup crumbled blue or feta cheese
Instructions
- In a bowl, toss the chicken in vinegar, pickle juice, and salt. Let sit 20 mins or 12 hours in the fridge. Once marinated, add the butter/olive oil, parsley, dill, chives, garlic powder, and onion powder. Season with black pepper
- Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. Drizzle 1 tablespoon of vinegar over the warm chicken. Season with salt, as desired
- Meanwhile, in a salad bowl, combine the greens, pickles, cucumbers, and avocado. Slice the chicken and add it to the salad
- To make the dressing. Mix all ingredients together in a jar and season with salt and pepper
- Pour the dressing over the salad, tossing to combine. Top the salad with potato chips. Eat and enjoy