Dill Pickle Salt and Vinegar Chicken Salad
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Half Baked Harvest · by Tieghan Gerard★ 3.9 (25)

Dill Pickle Salt and Vinegar Chicken Salad

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 47%
CARBS 16G20% OF CAL
5G FIBER7G OTHER5G TOTAL SUGAR
FAT 20G55% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bold summer salad with pickle-brined chicken, fresh greens, avocado, cucumber, and a creamy ranch dressing. Crunchy, tangy, and satisfying.

mainamericansaladchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
30M
SODIUM
1953MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.