Description
This Dill Pickle Salt and Vinegar Chicken Salad is a tangy and flavorful dish combining marinated grilled chicken with crisp mixed greens, pickles, and a creamy salt and vinegar dressing. Finished with crunchy potato chips and fresh herbs, it’s a unique salad perfect for a light lunch or dinner.
Ingredients
Chicken Marinade and Seasoning
- 1 pound boneless chicken tenders or small breasts
- 3 tablespoons white or apple cider vinegar
- 1/3 cup pickle brine
- 1 – 2 teaspoons salt, to taste
- 2 tablespoons melted salted butter or olive oil
- 1 tablespoon dried parsley
- 1 tablespoon dried dill
- 1 tablespoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Black pepper, to season
Salad Ingredients
- 6 cups mixed greens or arugula
- 1 cup sliced pickles and cucumbers
- 1-2 avocados, sliced
- 2 cups salt and vinegar potato chips
Dressing
- 1/2 cup plain Greek yogurt
- 1/3 cup buttermilk
- 1 tablespoon apple cider vinegar, 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
- Salt and pepper, to taste
Topping
- 3/4 cup crumbled blue cheese or feta cheese
Instructions
- Marinate the Chicken: In a bowl, toss the chicken tenders with the vinegar, pickle brine, and salt. Let the chicken marinate for at least 20 minutes or refrigerate for up to 12 hours for deeper flavor.
- Season the Chicken: After marinating, add the melted butter or olive oil, dried parsley, dried dill, dried chives, garlic powder, onion powder, and black pepper to the chicken. Toss well to coat evenly.
- Grill the Chicken: Heat a grill, grill pan, or skillet over medium-high heat. Grill the chicken tenders for about 10 to 12 minutes total, turning halfway through, until lightly charred and cooked through. Drizzle 1 tablespoon of vinegar over the warm chicken and season with additional salt if desired.
- Prepare the Salad Base: In a large salad bowl, combine the mixed greens or arugula, sliced pickles and cucumbers, and sliced avocado. Set aside.
- Add Chicken to Salad: Slice the cooked chicken tenders and add them to the salad bowl with the greens and vegetables.
- Make the Dressing: In a jar or bowl, mix together the plain Greek yogurt, buttermilk, vinegar of choice, chopped garlic, chopped dill pickles, fresh chopped basil, fresh chopped dill, and season with salt and pepper to taste. Stir or shake to combine thoroughly.
- Toss the Salad: Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
- Finish and Serve: Top the salad with crumbled blue or feta cheese and sprinkle with salt and vinegar potato chips for crunch. Serve immediately and enjoy your tangy, flavorful Dill Pickle Salt and Vinegar Chicken Salad.
Notes
- Marinating the chicken overnight will deepen the pickle and vinegar flavor.
- If you don’t have fresh herbs for the dressing, you can substitute with 1 teaspoon of dried dill and basil each.
- Use your favorite variety of salt and vinegar chips for topping; thicker chips hold up better on the salad.
- The dressing can be prepared a day ahead and stored covered in the refrigerator.
- Adjust salt in the dressing and chicken marinade according to your taste preference and the saltiness of your pickle brine.
