Active Time

　　30 minutes

　　Total Time

　　1 hour (plus marinating)

　　Boring chicken salad, who? The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad starring a Creamy Any-Pickle Dressing. This tangy, briny blend of buttermilk, sour cream, garlic powder, fresh dill, and any chopped pickles of your choice is used in two ways. First, it serves as a marinade that’s combined with a little extra salt and a pinch of MSG. Though the MSG is optional, it amps up the overall umami and enhances the chicken’s natural taste. The buttermilk in the dressing helps tenderize the meat and prevent dryness while the finely chopped pickles impart a deep savory flavor and help promote caramelization on the outside of the chicken while it is cooking.

　　Second, the remaining dressing is used to dress crisp lettuce and ribbons of Persian cucumbers. Halved cherry tomatoes bring sweetness and balance out all of the briny, punchy flavors, and some extra dill drives the ranch flavor home. Make sure to use a sturdy lettuce, like Little Gem or romaine, which will hold up to the viscosity of the dressing. Looking for more ways to have fun with this dressing? Try this Tomato Panzanella With Creamy Any-Pickle Dressing.

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What you’ll need

　　Chevron

　　Chevron

　　Grill Tongs

　　$17 At Amazon

　　Vegetable Peeler

　　$19 At Amazon

　　MSG

　　$5 At Amazon

　　

Ingredients

4 servings

　　1½ cups Creamy Any-Pickle Dressing, divided

　　2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

　　¼ tsp. MSG (optional)

　　1½ lb. skinless, boneless chicken breasts (about 3 large)

　　Vegetable oil (for grilling)

　　3–4 heads of Little Gem lettuce or 2 romaine hearts (about 12 oz.), cores removed, leaves separated, torn if large

　　2 Persian or mini seedless cucumbers (about 7 oz.), sliced lengthwise with a vegetable peeler or mandoline

　　1 cup halved cherry tomatoes (about 6 oz.)

　　½ cup (loosely packed) torn dill fronds, plus more for serving

　　Freshly ground pepper

　　

Step 1

Stir ¾ cup Creamy Any-Pickle Dressing, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¼ tsp. MSG (if using) in a small bowl to combine.

　　

Step 2

Pat 1½ lb. skinless, boneless chicken breasts (about 3 large) dry. Place 1 breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, a rolling pin, or a heavy skillet, pound to ½" thick. Place on a small rimmed baking sheet or in a 13x9" glass or ceramic baking dish. Repeat with remaining chicken breasts. Add dressing mixture and turn chicken to coat evenly. Cover and chill at least 4 hours and up to 12 hours.

　　

Step 3

Let chicken sit at room temperature 30 minutes.

　　

Step 4

Meanwhile, prepare a grill for medium-high heat; oil grate with vegetable oil.

　　

Step 5

Remove chicken from marinade, letting excess drip back into baking sheet; discard marinade. Grill chicken, turning halfway through, until cooked through, an instant-read thermometer registers 165°, and deeply browned grill marks appear, 7–12 minutes. (If you want crisscross grill marks, rotate chicken 45° on the same side after about 2 minutes.) Transfer to a cutting board and let rest 5–10 minutes before slicing.

　　

Step 6

Meanwhile, toss 3–4 heads of Little Gem lettuce or 2 romaine hearts (about 12 oz.), cores removed, leaves separated, torn if large, 2 Persian or mini seedless cucumbers (about 7 oz.), sliced lengthwise with a vegetable peeler or mandoline, 1 cup halved cherry tomatoes (about 6 oz.) and about half of remaining dressing (6 Tbsp.) in a large bowl to combine and coat lettuce in dressing. Add ½ cup (loosely packed) torn dill fronds and gently toss to distribute evenly.

　　

Step 7

Transfer salad to a platter. Slice chicken against the grain ¾" thick and arrange on top of salad. Spoon remaining dressing over; season with freshly ground pepper and scatter more torn dill fronds over.