Why You’ll Love This Recipe

This salad is bursting with bold flavors and textures that are sure to impress. The combination of tangy pickle brine, savory salt and vinegar chicken, and creamy avocado is a unique twist on a classic salad. The addition of crispy salt and vinegar chips gives the dish a satisfying crunch, while the creamy, pickled ranch dressing brings it all together with its rich, tangy flavor. Whether you’re making it for lunch, dinner, or a potluck, this salad is a perfect balance of fresh, crunchy, and creamy elements.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salt/Vinegar Chicken:

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

For the Salad:

6 cups mixed greens or arugula
1 cup sliced pickles and cucumbers
1-2 avocados, sliced
2 cups salt and vinegar chips

For the Pickled Ranch:

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
3/4 cup crumbled blue or feta cheese

Directions

Prepare the Salt/Vinegar Chicken:
- In a bowl, combine the white vinegar, pickle brine, salt, melted butter (or olive oil), parsley, dill, chives, garlic powder, and onion powder. Stir to combine.
- Add the chicken tenders or small breasts to the mixture and toss to coat. Let the chicken marinate for 15-30 minutes to absorb the flavors.
- Heat a grill pan or skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing into strips.
Make the Pickled Ranch Dressing:
- In a bowl, combine the Greek yogurt, buttermilk, vinegar, chopped garlic, dill pickles, basil, fresh dill, and crumbled blue or feta cheese. Whisk until smooth and creamy. Taste and adjust the seasoning with salt and pepper if necessary.
Assemble the Salad:
- In a large mixing bowl, toss together the mixed greens (or arugula), sliced pickles and cucumbers, and sliced avocados.
- Add the sliced, cooked salt and vinegar chicken on top of the salad and drizzle with the pickled ranch dressing.
- Gently toss to combine all the ingredients.
Top with Chips:
- Just before serving, break the salt and vinegar chips into smaller pieces and sprinkle them on top of the salad for an extra crunch.
Serve:
- Serve immediately, and enjoy the tangy, crispy goodness of this Dill Pickle Salt and Vinegar Chicken Salad.

Servings and Timing

This recipe makes 4 servings.

Prep time: 15-30 minutes (depending on marinating time)
Cook time: 10-15 minutes
Total time: 25-45 minutes

Variations

Chicken: You can substitute the chicken with grilled shrimp or even crispy tofu for a vegetarian version.
Greens: If you prefer a different base, try using spinach, romaine, or mixed baby greens instead of arugula or mixed greens.
Cheese: Use goat cheese or a mild cheese like mozzarella if you prefer a creamier texture instead of blue or feta.
Chips: If you want a less intense flavor, you can use regular potato chips or a different flavored chip for variety.

Storage/Reheating

Storage: Store any leftover salad (without chips) in an airtight container in the refrigerator for up to 1 day. The chicken and dressing will keep well, but the chips should be stored separately to maintain their crunch.
Reheating: The chicken can be reheated in the microwave or on a stovetop, but it’s best served fresh.

FAQs

1. Can I make the chicken ahead of time?

Yes, you can marinate and cook the chicken ahead of time, then store it in the fridge for up to 2 days. Just slice and assemble the salad when ready to serve.

2. Can I use a different dressing for the salad?

If you prefer a different dressing, you can use a regular ranch or a creamy dill dressing instead of the pickled ranch.

3. How can I make this salad spicier?

For more heat, add some sliced jalapeños or red pepper flakes to the salad or the dressing.

4. Can I use frozen chicken tenders for this recipe?

It’s best to use fresh or thawed chicken for this recipe to ensure it cooks evenly and absorbs the marinade flavors better.

5. Can I skip the chips in the salad?

Yes, you can leave out the chips if you’re looking for a lighter version. However, they do add a satisfying crunch and flavor that complement the salad.

6. Can I make the pickled ranch dressing ahead of time?

Yes, you can prepare the pickled ranch dressing in advance and store it in the refrigerator for up to 3 days.

7. Is this recipe gluten-free?

Yes, this recipe is gluten-free if you ensure that the chips are gluten-free or substitute them with a gluten-free alternative.

8. How do I prevent the avocado from browning?

To keep the avocado from browning, toss it with a little lemon or lime juice before adding it to the salad.

9. Can I use a different type of vinegar for the chicken marinade?

Yes, you can substitute the vinegar with apple cider vinegar or white vinegar, depending on your preference.

10. How long will the leftover salad last?

Leftover salad will last for about 1 day if stored properly in an airtight container. The chips should be kept separately to maintain their crunch.

Conclusion

The Dill Pickle Salt and Vinegar Chicken Salad is a flavorful and refreshing dish that combines tangy, crispy, and creamy elements. The vinegar-infused chicken and crunchy salt and vinegar chips bring a satisfying texture, while the fresh greens, avocado, and pickled ranch dressing add layers of flavor. It’s the perfect meal for pickle lovers or anyone looking for a salad that is bold, satisfying, and full of vibrant flavors. Whether served as a light lunch or a dinner side, this salad is sure to become a go-to favorite.