The summer salad you’ll be making on repeat!
Crispy, tangy chicken piled over fresh greens, creamy avocado, cool pickles,
and a drizzle of homemade pickled ranch dressing—plus crunchy salt &
vinegar chips for that perfect bite.
💚 What You’ll Love
- Vibrant,
fresh, and no-oven-needed
- Big
flavor from easy pantry staples
- Perfect
for picnics, weeknights, or sunny dinners
🍗 Ingredients
Chicken:
1 lb chicken tenders or small breasts
3 tbsp vinegar (white or apple cider)
⅓ cup pickle brine
2 tbsp melted butter or olive oil
1 tbsp each dried parsley, dill, chives
1 tsp garlic powder
1 tsp onion powder
Salt to taste
Salad:
6 cups mixed greens or arugula
1 cup sliced pickles + cucumbers
1–2 avocados, sliced
2 cups salt & vinegar chips
Pickled Ranch:
½ cup plain Greek yogurt
⅓ cup buttermilk
1 tbsp vinegar of choice
1 clove garlic, chopped
⅓ cup chopped dill pickles
⅓ cup fresh basil, chopped
2 tbsp fresh dill
¾ cup feta or blue cheese, crumbled
🥗 How to Make It
- Marinate
Chicken: Combine vinegar, brine, herbs, butter, and seasonings.
Toss chicken to coat; let rest 15–30 minutes.
- Cook: Sear
in skillet until golden and cooked through. Slice.
- Blend
Dressing: Whisk yogurt, buttermilk, vinegar, garlic, herbs, and
pickles.
- Assemble: Layer
greens, avocado, and pickles. Add warm chicken, pour over dressing, and
finish with crunchy chips.
✨ Serving Tip
Pair with a sparkling lemonade or cucumber-infused water.
Optional: Add extra chips on top for that ASMR crunch.