Description

A refreshing Dill Pickle Salt and Vinegar Chicken Salad that combines zesty flavors with tender chicken and crispy vegetables, perfect for warm weather meals.

Ingredients

chicken breast or tenders

vinegar

pickle brine/juice

salt

salted butter or olive oil

dried parsley

dill

chives

garlic powder

onion powder

mixed greens

dill pickles

cucumbers

avocados

salt and vinegar potato chips

plain Greek yogurt

buttermilk

garlic

fresh basil and dill

crumbled blue cheese or feta cheese

Instructions

In a bowl, combine chicken, vinegar, pickle brine, salt, and any desired herbs and spices. Marinate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Arrange marinated chicken on a baking sheet and cook for 25-30 minutes or until fully cooked.
Let the chicken cool slightly, then chop into bite-sized pieces.
In a large bowl, combine mixed greens, chopped dill pickles, cucumbers, avocados, and chicken.
For the pickled ranch, mix Greek yogurt, buttermilk, vinegar, garlic, fresh herbs, and cheese in a separate bowl.
Drizzle the ranch dressing over the salad and toss gently to combine.
Top with crumbled potato chips for extra crunch and serve immediately.

Notes

Feel free to customize your salad base and toppings with your favorite vegetables or nuts for additional texture.

Prep Time: 20
Cook Time: 30
Category: Salad
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Protein: 3g

Keywords: Dill Pickle Salt and Vinegar Chicken Salad, chicken salad, dill pickles, summer salad