halfbakedharvest3.8
Dill Pickle Salt and Vinegar Chicken Salad
A bold, crunchy summer salad with creamy ranch, pickle-brined chicken, and salty vinegar chips!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
1. In a bowl, toss the chicken in vinegar, pickle juice, and salt. Let sit ⏱️ 20 mins or ⏱️ 12 hours in the fridge. Once marinated, add the butter/olive oil, parsley, dill, chives, garlic powder, and onion powder. Season with black pepper.2. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to ⏱️ 12 minutes. Drizzle 1 tablespoon of vinegar over the warm chicken. Season with salt, as desired.3. Meanwhile, in a salad bowl, combine the greens, pickles, cucumbers, and avocado. Slice the chicken and add it to the salad. 4. To make the dressing. Mix all ingredients together in a jar and season with salt and pepper.5. Pour the dressing over the salad, tossing to combine. Top the salad with potato chips. Eat and enjoy!
dried parsley1 tablespoondried dill1 tablespooncup chopped dill pickles1/3fresh chopped dill2 tablespoonsdried chives1 tablespoongarlic powder1 teaspoongarlic, chopped1 cloveonion powder1 teaspoon
Nutrition Facts
calories
410 kcal
serving Size
1 serving
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