Dill Pickle Salt and Vinegar Chicken Salad

Ingredients

chicken breast or tenders

Veganextra-firm tofu pressed and cubedpress first, sear longer for color

3 lb3 lb

apple cider vinegar

1/2 cup

dill pickle brine

1/2 cup

salt

to taste

buttersalted

Veganolive oil

2 tbsp2 tbsp

dried parsley

2 tsp

dried dill

2 tsp

dried chives

2 tsp

garlic powder

1 tsp

onion powder

1 tsp

black pepper

to taste

white balsamic or champagne vinegar

2 tbsp

mixed greens

12 cup

dill pickleschopped

1 1/2 cup

cucumbersliced

2

avocadosliced

4

salt and vinegar potato chips

3 cup

Greek yogurtplain

Vegancoconut yogurt plain

1 1/2 cup1 1/2 cup

buttermilk

Veganoat milk

1/2 cup1/2 cup

vinegar

4 tbsp

garlicminced

2 clove

fresh basilchopped

4 tbsp

fresh dillchopped

4 tbsp

blue cheesecrumbled

Vegannutritional yeastadd squeeze of lemon juice

1 cup1 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.