Our simple Dill Pickle Chicken Chop Salad is full of so many fresh ingredients that are packed with flavor! Made with tender chicken, crisp lettuce, grilled pickles, and an amazing homemade dill pickle ranch dressing. The perfect summer dinner!
The Best Dill Pickle Chicken Chop Salad
We are big fans of crisp dill pickles over here at The Wooden Skillet, therefore this summer salad is definitely our new favorite recipe! It is a quick and easy salad that uses pickle brine chicken, grilled pickles, plus an epic dill pickle ranch dressing. This ultimate salad is going to be on repeat at our house all summer long for an easy lunch or weeknight dinner!
Looking for More Pickle Recipes?
If you love them as much as we do, you definitely need to try our Dill Pickle Egg Salad!
What You Will Need
- dill pickle dressing – absolutely love this homemade salad dressing that has a burst of pickle flavor.
- pickle brine chicken thighs – simply place chicken thighs in a pickle brine to marinate before cooking for the most tender chicken!
- pickle spears – either pick-up your favorite store-bought pickles from your local grocery store or make our refrigerated dill pickles.
- olive oil – brush a little bit on the pickle spears to get a nice char.
- lettuce – we used romaine but feel free to use any type of lettuce or spring mix.
- carrots, tomatoes, & green onions – love these colorful fresh vegetables!
- feta cheese – option to omit for dairy-free or sub with another type of cheese.
- fresh dill – a fresh herb that always brings all the best flavor.
- croutons – perfect for that added crunch!
How To Make A Dill Pickle Chicken Chop Salad
The first steps to making this easy recipe are to gather all of the basic ingredients.
Put all of the dill pickle ranch dressing ingredients in a small food processor and blend to smooth.
Place the chicken thighs in a mixing bowl with dill pickle juice to marinate. Then place on a hot grill to cook for 3-4 minutes per side or until their internal temp reaches 165 degrees F.
While the grill is hot, brush a little oil on the pickle spears and place those directly on the grill grates too. Cook for about 1 minute per side and then remove.
Divide all of the salad ingredients between bowls, cut up the chicken & pickles to add on top, and then pour on the dressing!
Meal Prep
This salad recipe would be a great option for meal prep. Simply grill the chicken and pickles ahead of time and store in the fridge until ready. The dressing can also be blended and stored in the fridge. Another option would be to use a rotisserie chicken or leftover chicken from another meal.
Recipe FAQs
- What are some other fresh salad ingredients? You could also mix in some bell pepper, red onion, or cucumber slices to this delicious salad!
- Can I lighten up the dressing? Absolutely! Option to use plain Greek yogurt in place of the sour cream or some dairy-free options can lighten it up too.
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Other Recipes You Might Like
Dill Pickle Chicken Salad
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grill
- Cuisine: American
Description
Our amazing, light & refreshing Dill Pickle Chicken Chop Salad recipe is a delicious summer salad that is perfect for dinner!
Ingredients
Dill Pickle Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream (regular or dairy-free)
- 2 pickle spears, chopped with seeds removed
- 1–2 tablespoons fresh dill weed
- 1 tablespoon dill pickle juice
- 1 teaspoon garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Grilled Pickle Brine Chicken Thighs & Pickles:
- 4–6 boneless, skinless chicken thighs
- 1 cup pickle juice* (enough to cover the chicken to marinate)
- kosher salt and ground black pepper
- 8 pickle spears
- 1 tablespoon extra virgin olive oil
Other Salad Ingredients:
- 4–6 cups romaine lettuce, chopped
- 1 cup carrots, sliced and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup green onions, chopped
- 4oz feta cheese, crumbled (regular or dairy-free)
- 1/4 cup fresh dill, chopped
- 1/4 cup croutons, crushed
Instructions
- Make Dressing: Put all of the Dill Pickle Dressing ingredients in a small food processor or blender and blend until smooth. Set aside until ready to use.
- Marinate Chicken: Place the chicken thighs in a large bowl or storage bag, pour in the pickle juice (enough to cover the chicken), and let marinate for at least 1 hour.
- Prep Grill: Bring the outdoor grill to a medium-high heat and make sure the grill grates are clean.
- Grill Chicken: Remove the chicken thighs from the marinade, allowing the excess liquid to drip off. Place the chicken thighs directly on the hot grill grates for 3-4 minutes per side (or until the internal temperature at the thickest part of the meat reaches 165 degrees F – use a meat thermometer). Remove chicken, let rest for 5 minutes, & then cut into bite-sized pieces.
- Grill Pickles: While the chicken rests, keep the grill at a medium high heat and brush the pickle spears with a little bit of olive oil. Place them directly on the hot grill grates for 1 minute on each side. Remove and chop.
- Assemble Salads: Divide the lettuce, carrots, tomatoes, green onions, feta cheese, fresh dill, croutons, cooked chicken, and grilled pickles between individual salad bowls.
- Serve: Drizzle the Dill Pickle Ranch Dressing on top and enjoy!
Notes
- *Pickle Juice: Highly recommend using the juice from a jar of our homemade Refrigerator Dill Pickles but you can also use the juice from a jar of store-bought pickles (we love Claussen pickles).
- Pickles: you don’t have to grill the pickle spears, but we highly recommend giving them a quick char for that added flavor.
- Gluten Free: simply omit the croutons or use a gluten-free version.
- Storage: feel free to keep the pieces of this salad, each in an individual container, in the fridge for 3-4 days. Assemble when ready to eat.
Nutrition
- Serving Size: 6oz
- Calories: 296
- Sugar: 3 g
- Sodium: 776.4 mg
- Fat: 20.8 g
- Carbohydrates: 8.6 g
- Fiber: 2.2 g
- Protein: 19.3 g
- Cholesterol: 93.5 mg
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