Ingredients
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
6 cups mixed greens or 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 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
Instructions
- 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.
Notes
Store leftover salad (without chips) in an airtight container in the refrigerator for up to 1 day. Keep chips in a separate container to preserve their crunch.
For homemade crispy chips, you can make your own by baking or frying thinly sliced potatoes.
- Prep Time: 15-30 minutes (depending on marinating time)
- Cook Time: 10-15 minutes
- Category: Salad
- Method: Stovetop, Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 80mg
