Dill Pickle Salt and Vinegar Chicken Salad.

Dill Pickle Salt and Vinegar Chicken Salad – the summer dinner salad you’ll be craving all season long. It’s vibrant, fresh, and nearly no-cook—aka perfect for hot days when the last thing you want is to turn on the oven. The chicken is marinated in vinegar, dill pickle brine, and a generous pinch of salt, then grilled or pan-seared to perfection. It’s served over a bed of greens with avocado, even more pickles, and the ultimate topping: crunchy, tangy salt and vinegar chips. A pickled ranch dressing ties it all together. So. Much. YUM!

I’ve been looking forward to sharing this one for weeks. With all the summer travel happening, I’ve had to plan ahead and create recipes well in advance—and this salad has been patiently waiting its turn. I’m so excited it’s finally here!

Honestly, this is the salad we all want most right now. I’ve even been calling it the Cape Cod Salad in my head because the chips on top remind me of salty beach snacks and carefree coastal days. Especially since my brother Red—our family’s self-proclaimed “snackster”—has always been obsessed with the Cape Cod Salt and Vinegar Chips. He’s grown out of snack-only meals (kind of), but those chips are still his go-to.

I couldn’t track down the exact Cape Cod brand at our grocer, but he swears they’re the best—and if you can find them, go for it!

I made this salad specifically with chips in mind. They bring the perfect crunch, that nostalgic summer flavor, and let’s be honest—chips on a salad just feel fun. Next up? I’m thinking chips on a sandwich. But what kind should I try first?

Here are the details

Chicken Ingredients

• chicken breast or tenders
• vinegar – for the marinade, I used apple cider vinegar
• pickle brine/juice – from a jar of dill pickles
• salt – I use pink Himalayan sea salt
• salted butter, or olive oil
• dried parsley, dill, chives, garlic powder, onion powder

Salad Ingredients

• mixed greens
• dill pickles
• cucumbers
• avocados
• salt and vinegar potato chips

Pickled Ranch Ingredients

• plain Greek yogurt
• buttermilk
• vinegar
• garlic
• dill pickles
• fresh basil and dill
• crumbled blue cheese or feta cheese – we love blue cheese. A dill-swirled goat cheese would be yummy too!

Special Tools

You need a grill, grill pan or skillet to cook the chicken, a big salad bowl, and a jar for mixing up the dressing!

Steps

Step 1: Marinate the Chicken

Start by marinating the chicken. Toss the raw chicken with vinegar, dill pickle brine (or juice), and a generous pinch of salt.

I usually let the chicken marinate while I prep the rest of the salad—about 10 to 15 minutes. It’s quick but does the trick!

If you have time, marinate 12 hours in the fridge for extra tenderness and flavor.

Step 2: Add the Flavor + Cook the Chicken

Once marinated, toss the chicken with a dry spice mix of parsley, dill, chives, garlic powder, onion powder, and black pepper.

Now grill or pan-sear the chicken until it’s cooked through. Roasting works too!

After cooking, drizzle with a little more vinegar—white balsamic or champagne vinegar is perfect here. Then season with salt, but do so to your taste!

Step 3: Build the Salad

Grab your favorite salad bowl and add your greens. I love using a mix of butter lettuce, romaine, and a handful of peppery arugula.

Toss in chopped pickles, sliced cucumber, and avocado wedges or slices for creaminess.

Step 4: Mix the Dressing

This is where the flavor really shines! Use plain Greek yogurt and whole buttermilk for a creamy base.

Stir in vinegar, chopped pickles, fresh basil, dill, garlic, salt, and pepper.

Then crumble in some blue cheese or feta—whichever you love most. It adds a salty, creamy bite that no one expects but everyone loves!

Step 5: Toss the Salad

Pour the dressing over the salad and toss everything together so the greens are nicely coated.

Top with the sliced chicken and finish with plenty of salt and vinegar chips. I always add extra—because chips on a salad are just the best!

Step 6: Serve

Serve the salad right after tossing. The chips and greens are best when fresh and crunchy!

It’s vibrant, packed with flavor, and doubles as the prettiest centerpiece for any summer table. This one never disappoints.

My Best Tip

Don’t skip the chips—they’re not just for the salad! They’re so good dipped into that creamy, tangy dressing. Honestly, it doubles as the easiest summer dip.

I love to set out a little bowl of extra dressing and a bag of chips on the table for the snackers. Trust me, it disappears fast!

And that’s your new go-to summer salad! It’s fresh, crunchy, creamy, and just a little unexpected with those tangy salt and vinegar chips on top.

Looking for other salad recipes? Here are a few ideas:

Tomato, Peach, and Burrata Salad

Corn, Tomato, and Avocado Pasta Salad

Pesto Chicken Caesar Salad with Tomatoes and Burrata

Honey Mustard Pretzel Chicken and Avocado Bacon Salad

Melon Basil Burrata Salad

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

Lastly, if you make this Dill Pickle Salt and Vinegar Chicken Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Dill Pickle Salt and Vinegar Chicken Salad

4.04 from 29 votes

6

by Tieghan Gerard

calories 410kcal

Print Email

See More HBH on Google

Prep30 minutes mins

Cook15 minutes mins

Total45 minutes mins

A bold, crunchy summer salad with creamy ranch, pickle-brined chicken, and salty vinegar chips!

Save this recipe!

Enter your email and we'll send it straight to your inbox. Plus you'll get new recipes from us every week!

Post Email Post

Email *

Save

Ingredients 

1x2x3x

Salt/Vinegar Chicken

• ▢ 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

Salad

• ▢ 6 cups mixed greens/arugula
• ▢ 1 cup sliced pickles and cucumbers
• ▢ 1-2 avocados, sliced
• ▢ 2 cups salt and vinegar chips

Pickled Ranch

• ▢ 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

Instructions 

• 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

Calories: 410kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.