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Dill Pickle Salt and Vinegar Chicken Salad

Dill Pickle Salt and Vinegar Chicken Salad

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The Dill Pickle Salt and Vinegar Chicken Salad is a refreshing summer dish, combining marinated chicken with greens, tangy flavors, and a delightful crunch.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Tenders/Small Breasts Cut uniformly for even cooking
  • 1/4 cup White or Apple Cider Vinegar Tenderizes the chicken
  • 1/4 cup Pickle Brine Enhances pickle flavor
  • 1 teaspoon Salt Adjust based on taste
  • 2 tablespoons Melted Salted Butter or Olive Oil Use olive oil for a healthier option
For the Salad Base
  • 6 cups Mixed Greens/Arugula Vibrant salad base
  • 1 cup Sliced Pickles and Cucumbers Opt for dill pickles for consistency
  • 2 pieces Avocados Choose ripe yet firm
For the Dressing
  • 1 cup Plain Greek Yogurt Creamy dressing base
  • 1/2 cup Buttermilk Thins out the dressing
  • 2 tablespoons Apple Cider/White Balsamic/White Vinegar Select your favorite
  • 1/2 cup Chopped Dill Pickles Reinforces pickle theme
  • 2 tablespoons Fresh Chopped Basil Adds aromatic note
  • 2 tablespoons Fresh Chopped Dill Adds aromatic note
  • 1/2 cup Crumble Blue or Feta Cheese Creamy, salty contrast
For the Topping
  • 1 bag Salt and Vinegar Chips Cape Cod brand is recommended

Equipment

  • Grill or Skillet
  • medium bowl
  • Large Salad Bowl
  • Mixing Bowl

Method
 

Preparation
  1. Marinate 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.
  2. 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.
  3. 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.
  4. Prepare the salad base by layering mixed greens, sliced pickles, cucumbers, and diced avocado in a large salad bowl.
  5. In a mixing bowl, combine Greek yogurt, buttermilk, and vinegar. Stir in chopped dill pickles, basil, and dill. Season with salt and pepper.
  6. 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

Notes

For optimal freshness, store leftovers in an airtight container and keep chips separate to prevent sogginess. Best enjoyed immediately after serving.

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