Dill Pickle Salt and Vinegar Chicken Salad

Ingredients

chicken breast or tenders

2 lb

apple cider vinegar

1/3 cup

dill pickle brine

1/3 cup

salt to taste

to taste

butter salted

1 1/3 tbsp

dried parsley

1 1/3 tsp

dried dill

1 1/3 tsp

dried chives

1 1/3 tsp

garlic powder

2/3 tsp

onion powder

2/3 tsp

black pepper to taste

to taste

white balsamic or champagne vinegar

1 1/3 tbsp

mixed greens

8 cup

dill pickles chopped

1 cup

cucumber sliced

1

avocado sliced

3

salt and vinegar potato chips

2 cup

Greek yogurt plain

1 cup

buttermilk

1/3 cup

vinegar

2 2/3 tbsp

garlic minced

1 clove

fresh basil chopped

2 2/3 tbsp

fresh dill chopped

2 2/3 tbsp

blue cheese crumbled

2/3 cup

Method

1. 01Toss chicken with apple cider vinegar, pickle brine, and salt. Marinate 20 minutes or up to 12 hours in the fridge.20 min
2. 02Add butter, parsley, dill, chives, garlic powder, onion powder, and black pepper to the chicken and toss.
3. 03Heat grill, grill pan, or skillet to medium-high. Grill chicken until lightly charred and cooked through, turning halfway, about 10 to 12 minutes.12 min
4. 04Drizzle warm chicken with white balsamic vinegar and season with salt to taste.
5. 05In a salad bowl, combine greens, pickles, cucumber, and avocado.
6. 06Whisk Greek yogurt, buttermilk, vinegar, garlic, basil, dill, and blue cheese. Season with salt and pepper.
7. 07Slice chicken and add to salad.
8. 08Pour dressing over salad and toss to combine.
9. 09Top with salt and vinegar chips and serve immediately.