Active Time

　　30 minutes

　　Total Time

　　40 minutes

　　This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.

　　

Ingredients

4 servings

　　4 medium russet potatoes (about 2½ lb.), peeled, cut into 2" pieces

　　1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1" pieces

　　3 Tbsp. vegetable oil

　　3 Tbsp. Pickle Brine Spice Rub

　　1½ tsp. kosher salt, divided

　　½ small red onion, thinly sliced

　　4 celery stalks, thinly sliced on a diagonal

　　2 tsp. white wine vinegar

　　3 Tbsp. extra-virgin olive oil

　　3 Tbsp. mayonnaise

　　1 tsp. Dijon mustard

　　3 cups shredded rotisserie or leftover cooked chicken

　　4 kosher dill pickle spears, sliced ¼" thick

　　¾ cup parsley leaves with tender stems

　　

Step 1

Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.

　　

Step 2

Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes

　　

Step 3

Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.

　　

Step 4

Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.

　　

Step 5

To serve, transfer to a platter or divide among plates.