Prep
30 mins
Cooking
15 mins
Serves 6
Crunchy Side Salad
Serves: 6
To make the Salt & Vinegar Chicken:
450 G Boneless Chicken Tenders/Small Breasts
6 Tbsp White Or Apple Cider Vinegar
80 G Pickle Brine
1 Tbsp Salt, Using To Your Taste
2 Tbsp Melted Salted Butter/olive Oil
1 Tbsp Dried Parsley
1 Tbsp Dried Dill
1 Tbsp Dried Chives
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
To Make The Pickled Ranch:
120ml Plain Greek Yogurt
80g Buttermilk
1 Tbsp Apple Cider, White Balsamic, Or White Vinegar
1 Clove Garlic, Chopped
50g Chopped Dill Pickles
8g Fresh Chopped Basil
2 Tbsp Fresh Chopped Dill
110g Crumbled Blue Or Feta Cheese
1 Florette Crunchy Bowl
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.
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.
Meanwhile, in a salad bowl, combine the greens, pickles, cucumbers, and avocado. Slice the chicken and add it to the salad.
To make the dressing. Mix all ingredients together in a jar and season with salt and pepper.
Pour the dressing over the salad, tossing to combine. Top the salad with Salt & Vinegar crisps. Eat and enjoy!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!