Jump to Recipe Print RecipeOn scorching summer days, I’ve found that the best meals are those that don’t require an oven, and my latest obsession is the Dill Pickle Salt and Vinegar Chicken Salad. This no-cook delight comes together in no time, marrying marinated chicken with a vibrant mix of greens, crunchy salt and vinegar chips, and creamy dressing that brings a refreshing zing. Perfectly gluten-free and incredibly easy to whip up, it’s a crowd-pleaser that transforms the humble chicken salad into something extraordinary. I love how quickly it comes together, leaving more time for enjoying the sunshine! Are you ready to elevate your summer dining experience? Let’s dive into this delectable recipe! Why Is This Chicken Salad So Special? Quick and Easy: You’ll love how effortlessly this salad comes together, making it a go-to for busy summer days. Zesty Flavor Explosion: The combination of dill pickle brine and vinegar adds a refreshing tang that’ll keep you coming back for more. Crowd-Pleasing Alternative: Served at picnics or family gatherings, this chicken salad is guaranteed to win over everyone’s taste buds! No-Cook Convenience: Say goodbye to hot kitchens; this delightful dish thrives without an oven, perfect for those sizzling days. Versatile and Fun: Whether you’re adding cherry tomatoes or swapping chicken for tofu, this recipe invites creativity! Once you try this delightful Dill Pickle Salt and Vinegar Chicken Salad, you might also want to check out my recipes for Rainbow Chicken Salad and Chicken Crunch Salad for more summer inspirations! Dill Pickle Salt and Vinegar Chicken Salad Ingredients For the Chicken Boneless Chicken Tenders/Small Breasts – Provides the main protein; cut uniformly for even cooking. White or Apple Cider Vinegar – Tenderizes the chicken while adding brightness to the flavor. Pickle Brine – Enhances the pickle flavor and keeps the chicken moist during marination. Salt – Essential for seasoning; adjust based on personal taste preferences. Melted Salted Butter/Olive Oil – Adds richness; use olive oil for a healthier option. For the Salad Base Mixed Greens/Arugula – Forms the vibrant salad base; feel free to mix and match your favorite greens. Sliced Pickles and Cucumbers – Introduces crunch and freshness; opt for dill pickles for consistency with the dish. Avocados (1-2) – Adds creamy texture and healthy fats; choose ripe yet firm avocados for the best results. For the Dressing Plain Greek Yogurt – Serves as the creamy dressing base; any yogurt can work as a substitute. Buttermilk – Thins out the dressing; swap with regular milk or dairy-free alternatives if preferred. Apple Cider/White Balsamic/White Vinegar – Brightens the dressing; select your favorite for a personal touch. Chopped Dill Pickles – Reinforces the pickle theme in both the dressing and the salad itself. Fresh Chopped Basil & Dill – Adds a fresh, aromatic note; use dried herbs if fresh isn’t available. Crumble Blue or Feta Cheese – Provides a creamy, salty contrast; feel free to omit for a dairy-free dish. For the Topping Salt and Vinegar Chips – Offers the essential crunch and tang; Cape Cod brand is recommended for authenticity. Once you have these delightful ingredients ready, you’re on the path to a sensational Dill Pickle Salt and Vinegar Chicken Salad that will make your summer gatherings spectacular! Step‑by‑Step Instructions for Dill Pickle Salt and Vinegar Chicken Salad Step 1: Marinate the Chicken In a medium bowl, combine boneless chicken tenders with white or apple cider vinegar, pickle brine, and salt. Allow the chicken to marinate for at least 20 minutes or up to 12 hours in the refrigerator for deeper flavor absorption. The vinegar will tenderize the chicken, and the longer it sits, the more robust the taste. Step 2: Season the Chicken Once marinated, remove the chicken from the fridge and let it come to room temperature for about 10 minutes. Preheat your grill or skillet over medium-high heat. Toss the chicken with melted salted butter or olive oil, along with dried parsley, dill, chives, garlic powder, onion powder, and black pepper until evenly coated, enhancing the flavor profile of your Dill Pickle Salt and Vinegar Chicken Salad. Step 3: Cook the Chicken Place the seasoned chicken onto the preheated grill or skillet. Cook for 10-12 minutes, flipping once halfway through. You’ll know it’s done when the chicken is beautifully charred and registers an internal temperature of 165°F (75°C). As it finishes cooking, drizzle with a splash of vinegar for extra zing before removing it from the heat. Step 4: Prepare the Salad Base In a large salad bowl, layer a generous bed of mixed greens or arugula, followed by sliced pickles, cucumbers, and diced avocado. The variety of textures will create a vibrant and refreshing foundation for your Dill Pickle Salt and Vinegar Chicken Salad, ready to embrace the warm flavors of grilled chicken. Step 5: Make the Creamy Dressing In a mixing bowl, combine plain Greek yogurt, buttermilk, and your choice of vinegar. Stir in chopped dill pickles, fresh chopped basil, and dill. Season the mixture with salt and pepper to taste, creating a creamy dressing that perfectly complements the bold flavors of the salad and grilled chicken. Step 6: Assemble the Salad Drizzle the creamy dressing over the salad base and gently toss until everything is well-coated. Slice the grilled chicken into bite-sized pieces and layer atop the salad. Finally, sprinkle the crispy salt and vinegar chips over the top for that extra delightful crunch that elevates your Dill Pickle Salt and Vinegar Chicken Salad into a must-try summer dish. Dill Pickle Salt and Vinegar Chicken Salad Variations Feel free to play around with this recipe and let your creativity shine in the kitchen! Seafood Swap: Try substituting chicken with shrimp or crab for a delightful seafood twist that pairs wonderfully with the dressing’s tang. Vegetarian Delight: Replace chicken with marinated tofu cubes. This plant-based option will soak up all those lovely flavors, making it equally satisfying! Cheese Alternatives: Crumble goat cheese or a sprinkle of Parmesan for a different savory note that elevates the salad’s richness—delicious! Extra Color: Add sweet cherry tomatoes or vibrant bell peppers for a burst of color and a hint of natural sweetness that complements the tangy elements. Crunchy Additions: Toss in roasted sunflower seeds or sliced almonds for an extra layer of crunch that will make every bite more exciting. Spicy Kick: Add a dash of crushed red pepper flakes or sliced jalapeños for those who enjoy a bit of heat with their meal. Herb Infusion: Experiment with fresh herbs! Chopped cilantro or mint can add a refreshing twist, creating a delightful flavor profile. New Dressing: Swap the Greek yogurt dressing with a tangy vinaigrette or avocado dressing for a creamy alternative that maintains the salad’s vibrant taste. Once you’ve explored these variations, you may also want to check out my Tandoori Chicken Tikka for a bold flavor or my BBQ Chicken Sweet Potato Bowl for another delightful twist on chicken that’s perfect for summertime! Make Ahead Options These Dill Pickle Salt and Vinegar Chicken Salad ingredients are perfect for meal prep enthusiasts! You can marinate the chicken in the vinegar and pickle brine up to 12 hours in advance, allowing the flavors to penetrate deeply. Additionally, you can prepare the salad base (greens, pickles, cucumbers, and avocados) and store them in an airtight container for up to 3 days in the refrigerator. To maintain the quality, keep the salt and vinegar chips separate until serving, as moisture can make them soggy. When ready to enjoy, simply grill the marinated chicken, toss everything together with the creamy dressing, and you’ll have a refreshing meal ready in no time! How to Store and Freeze Dill Pickle Salt and Vinegar Chicken Salad Airtight Container: Store any leftovers in an airtight container for up to 1 day for optimal freshness; keep the chips separate to prevent them from getting soggy. Fridge: Refrigerate the salad without dressing for up to 2 days. Reheat chicken gently if desired, but enjoy the salad cold for a refreshing bite. Freezer: It’s not recommended to freeze this salad, as the texture of the greens and creamy dressing doesn’t hold up well once thawed. Reheating: If you have leftover chicken, you can reheat it in a skillet on low heat until warmed through; serve over fresh greens for a tasty second meal. What to Serve with Dill Pickle Salt and Vinegar Chicken Salad This delightful summer salad pairs beautifully with a variety of sides and beverages, creating a complete meal that tantalizes the taste buds. Grilled Corn on the Cob: Sweet and smoky, grilled corn complements the zingy flavors of the salad, enhancing the summer vibe. Fresh Watermelon Slices: Juicy and refreshing, watermelon serves as a sweet contrast to the tangy salad—an all-time summer favorite. Potato Salad Delight: A classic side dish with creamy textures that balances the salad’s crunch; try adding dill for a harmonious flavor. Crispy Sweet Potato Fries: Their slight sweetness and crunch make a delicious pairing that complements the chicken salad beautifully. Ice-Cold Lemonade: Quench your thirst with a refreshing glass of lemonade; its tartness picks up on the salad’s bright flavors. Herbed Quinoa: Light and fluffy quinoa adds a lovely texture, and incorporating fresh herbs ties the salad and side together. Chilled Sauvignon Blanc: This crisp white wine enhances the zesty elements of the salad, making it a perfect pairing for outdoor dining. Cucumber Mint Salad: Light, crunchy, and refreshing, this salad offers a nice cooling effect to balance the boldness of the chicken salad. Expert Tips for Dill Pickle Salt and Vinegar Chicken Salad Marinate Longer: For even more tender and flavorful chicken, try marinating it for the full 12 hours. This lets the flavors meld beautifully. Preheat Your Grill: Ensure your grill or skillet is hot before adding the chicken. A properly heated surface helps achieve a perfect char without drying out the meat. Serve Fresh: This delightful salad is best enjoyed immediately. Serve it right away, as the chips will lose their crunch if the salad sits too long. Keep Chips Crispy: Store additional salt and vinegar chips on the side for dipping into the dressing for that extra crunch and flavor boost. Experiment with Greens: Feel free to mix up your greens! Spinach or kale can be great alternatives to mixed greens, adding different textures and nutrients to your Dill Pickle Salt and Vinegar Chicken Salad. Dill Pickle Salt and Vinegar Chicken Salad Recipe FAQs How do I choose the best chicken for this salad? Absolutely! When selecting chicken, opt for boneless tenders or small breasts that are uniform in size for even cooking. Freshness is key; look for pale, pink color with no dark spots. How long can I store the salad in the fridge? You can keep the salad in an airtight container for up to 1 day, but it’s best enjoyed fresh. If you need to store it longer, refrigerate without dressing for up to 2 days. Can I freeze Dill Pickle Salt and Vinegar Chicken Salad? It’s not recommended to freeze this salad because the texture of the greens and creamy dressing will deteriorate once thawed. However, you can freeze leftover grilled chicken separately for up to 3 months. Make sure to wrap it tightly! What should I do if the chicken turns out dry? Very! If your chicken turns out dry, it could be due to overcooking. Always use an instant-read thermometer to check for an internal temperature of 165°F (75°C). Marinating longer can also help; consider up to 12 hours for deep flavor and tenderness. Is this salad suitable for those with dietary restrictions? Definitely! The Dill Pickle Salt and Vinegar Chicken Salad is gluten-free and can be made dairy-free by substituting the cheese and yogurt with non-dairy alternatives. Always double-check ingredient labels to ensure they meet individual dietary needs. Can I make this salad in advance for a gathering? Absolutely! You can prepare the marinated chicken and the salad components in advance. Just store them separately and assemble right before serving for the freshest taste. Keep the chips on the side to maintain their crunch! Dill Pickle Salt and Vinegar Chicken Salad No ratings yet The Dill Pickle Salt and Vinegar Chicken Salad is a refreshing summer dish, combining marinated chicken with greens, tangy flavors, and a delightful crunch. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 12 minutes minsTotal Time 32 minutes mins Servings: 4 servingsCourse: SaladsCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1 pound Boneless Chicken Tenders/Small Breasts Cut uniformly for even cooking1/4 cup White or Apple Cider Vinegar Tenderizes the chicken1/4 cup Pickle Brine Enhances pickle flavor1 teaspoon Salt Adjust based on taste2 tablespoons Melted Salted Butter or Olive Oil Use olive oil for a healthier optionFor the Salad Base6 cups Mixed Greens/Arugula Vibrant salad base1 cup Sliced Pickles and Cucumbers Opt for dill pickles for consistency2 pieces Avocados Choose ripe yet firmFor the Dressing1 cup Plain Greek Yogurt Creamy dressing base1/2 cup Buttermilk Thins out the dressing2 tablespoons Apple Cider/White Balsamic/White Vinegar Select your favorite1/2 cup Chopped Dill Pickles Reinforces pickle theme2 tablespoons Fresh Chopped Basil Adds aromatic note2 tablespoons Fresh Chopped Dill Adds aromatic note1/2 cup Crumble Blue or Feta Cheese Creamy, salty contrastFor the Topping1 bag Salt and Vinegar Chips Cape Cod brand is recommended Equipment Grill or Skilletmedium bowlLarge Salad BowlMixing Bowl Method PreparationMarinate the chicken in a medium bowl with vinegar, pickle brine, and salt for at least 20 minutes or up to 12 hours in the refrigerator.Once marinated, let the chicken sit at room temperature for about 10 minutes. Preheat grill or skillet over medium-high heat and toss chicken with melted butter or olive oil.Cook the chicken for 10-12 minutes, flipping halfway through until it reaches an internal temperature of 165°F (75°C). Drizzle with vinegar before removing from heat.Prepare the salad base by layering mixed greens, sliced pickles, cucumbers, and diced avocado in a large salad bowl.In a mixing bowl, combine Greek yogurt, buttermilk, and vinegar. Stir in chopped dill pickles, basil, and dill. Season with salt and pepper.Assemble the salad by drizzling the dressing over the salad base and tossing gently. Slice the grilled chicken and layer on top, finishing with a sprinkle of salt and vinegar chips. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 900mgPotassium: 650mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 25mgCalcium: 100mgIron: 2mg NotesFor optimal freshness, store leftovers in an airtight container and keep chips separate to prevent sogginess. Best enjoyed immediately after serving. Tried this recipe?Let us know how it was!
