Dill Pickle Salt and Vinegar Chicken Salad
A bold, crunchy summer salad with creamy ranch, pickle-brined chicken, and salty vinegar chips!
Foto: Half Baked Harvest
Ingredients
- 1 pound boneless chicken tenders/small breasts
- 3 tablespoons white or apple cider vinegar
- 1/3 cup pickle brine
- 1 - 2 teaspoons salt, using to your taste
- 2 tablespoons melted salted butter/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/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, 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
Steps
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (27% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless chicken tenders/small breasts | 1 pound | - | - |
| white or apple cider vinegar | 3 tablespoons | - | - |
| pickle brine | 0.3333333333333333 cup | - | - |
| - 2 teaspoons salt | 1 | - | - |
| melted salted butter/olive oil | 2 tablespoons | - | - |
| dried parsley | 1 tablespoon | - | - |
| dried dill | 1 tablespoon | - | - |
| dried chives | 1 tablespoon | - | - |
| garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| onion powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| mixed greens/arugula | 6 cups | Rp 16.000/kg | Rp 9.600 |
| sliced pickles and cucumbers | 1 cup | Rp 35.000/kg | Rp 8.295 |
| -2 avocados | 1 | - | - |
| salt and vinegar chips | 2 cups | Rp 35.000/kg | Rp 7.000 |
| plain Greek yogurt | 0.5 cup | Rp 15.000/200g | Rp 8.888 |
| buttermilk | 0.3333333333333333 cup | - | - |
| apple cider | 1 tablespoon | - | - |
| garlic | 1 clove | - | - |
| chopped dill pickles | 0.3333333333333333 cup | - | - |
| fresh chopped basil | 0.3333333333333333 cup | - | - |
| fresh chopped dill | 2 tablespoons | - | - |
| crumbled blue or feta cheese | 0.75 cup | - | - |
*Estimated market prices, may vary by region
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