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
1/3 Cup, Plus 1 Tablespoon White Or Apple Cider Vinegar
80 G Pickle Brine
1 Tablespoon 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
To make the Pickled Ranch:
120ml plain Greek yogurt
80g buttermilk
1 tablespoon apple cider, white balsamic, or white vinegar
1 clove garlic, chopped
50g chopped dill pickles
8g fresh chopped basil
2 tablespoons fresh chopped dill
110g crumbled blue or feta cheese
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!