Pickles Chicken A Summer Salad Recipe

Brine the chicken

Place chicken breasts in a resealable plastic bag or shallow dish. Pour 1 cup dill pickle juice over chicken to cover as much as possible. Add 1/2 teaspoon kosher salt (from the listed total) and seal. Refrigerate for 30 minutes to 2 hours (30–45 minutes for thin cut, up to 2 hours for thicker breasts). Do not brine longer than 2 hours to avoid overly soft texture.

Prepare to cook

Remove chicken from brine and pat dry very well with paper towels. Discard brine. Lightly brush chicken with 1 tablespoon olive oil and season both sides with remaining 2.5 teaspoons kosher salt, garlic powder, smoked paprika, and 1/2 teaspoon freshly ground black pepper.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken and cook 4–6 minutes per side, flipping once, until a golden crust forms and internal temperature reaches 165°F (74°C). If breasts are thick, reduce heat to medium and cover for the last few minutes to ensure doneness. Alternatively, grill over medium heat 5–7 minutes per side.

Rest and slice

Transfer chicken to a cutting board and let rest 5–7 minutes. Slice into 1/4-inch strips or bite-sized pieces. Reserve any juices on the board to drizzle into the salad if desired.

While chicken cooks, combine 6 cups mixed salad greens in a large bowl. Add 3/4 cup thinly sliced pickles, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/2 cup thinly sliced red onion, and 2 tablespoons chopped fresh dill. Toss gently to combine.

Sprinkle 1/4 cup toasted sunflower seeds and 1/2 cup crumbled feta or goat cheese over the salad, reserving a small handful for garnish.

In a small bowl or jar, whisk together 3 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 2 tablespoons dill pickle juice, 3 tablespoons finely chopped dill pickle or relish, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 teaspoons olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and emulsified. Taste and adjust seasoning — add more pickle juice for tang or a pinch more honey to soften acidity.

If the dressing is too thick, thin with 1–2 teaspoons water or additional pickle juice until pourable.

Place the dressed greens and vegetables on serving plates or a platter. Drizzle about two-thirds of the pickle vinaigrette over the salad and toss gently to coat evenly.

Arrange sliced pickle-marinated chicken over the tossed salad. Drizzle remaining dressing over the chicken and garnish with reserved crumbled cheese, extra chopped fresh dill, and toasted seeds.

Serve immediately with lemon wedges on the side. Leftover dressing keeps refrigerated in a sealed container for up to 4 days; leftover chicken keeps 3–4 days.