Go Back Email Link
–+ servings
Finished Jalapeno Pickle Brined Fried Chicken Salad.

Jalapeno Pickle Brined Fried Chicken Salad

Meg van der Kruik
This epic main dish salad is full of flavor thanks to the jalapeno pickle juice brine the chicken is marinated in. As well as the pickle brine-based vinaigrette.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course dinner, Main Course, Salad
Cuisine American
Servings 8 servings
Calories 573 kcal

Ingredients
 
 

For the Pickle Brined Chicken Tenders

  • 8 chicken tenders
  • 1 tablespoon olive oil
  • 1 1/2 cups jalapeno pickle brine
  • 1 egg
  • 1 egg white
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup panko bread crumbs
  • peanut oil for frying or other high smoke point oil like canola or vegetable oil.

For the Jalapeno Pickle Juice Vinaigrette

  • 1/4 cup jalapeno pickle juice
  • 1 tablespoon distilled white vinegar
  • 1 small shallot peeled and minced
  • 1 garlic clove peeled and minced
  • 1 tablespoon strained pickling spices
  • 1/4 teaspoon crushed red chile flakes
  • 4 tablespoons olive oil
  • kosher salt and cracked black pepper to taste

For the Toasted Chile Walnuts

For assembling the Jalapeno Pickle Brined Fried Chicken Salad

  • 2 heads Romaine lettuce Chopped into bite-size pieces.
  • 2 sweet potatoes Cubed and roasted, instructions in recipe notes.
  • 1 large carrot shredded
  • 1 can black beans drained and rinsed
  • 1/2 cup pico de gallo storebought or homemade
  • 1/2 cup cherry tomatoes halved if large
  • 2 green onions, light and dark green parts only. Sliced thin.
  • 1/4 cup jalapeno pickle slices
  • 1 large avocado diced
  • 1 batch Jalapeno Pickle Juice Vinaigrette
  • 1 batch of Pickle Brined Chicken Tenders
  • 1 batch of Toasted Chile Walnuts
  • 1 lime sliced into wedges.

Instructions
 

To make the Pickle Brined Chicken Tenders

  • Place the chicken in a shallow bowl and drizzle with olive oil. Pour the jalapeno pickle juice over the chicken to cover then place in the fridge to marinate for at least 2 hours or up to 8 hours.
  • Drain the chicken and pat it completely dry with paper towels. Discard the marinade.
  • In a shallow dish, combine the whole egg, egg white, salt, and pepper to taste. In a second shallow dish combine both of the breadcrumbs together.
  • Working one piece at a time, dip the chicken into the egg mixture, then into the bread crumbs, pressing gently to adhere. Shake off any excess bread crumbs and place the breaded chicken on a plate. Continue with all of the chicken tenders until breaded.
  • Heat oil to 350℉. Once heated, gently lower the breaded chicken into the oil and fry for 4 minutes, then flip and cook for an additional 2-3 minutes until golden brown and the chicken registers 165℉ on a meat thermometer. Drain on paper towels. Set aside.

To make the Jalapeno Pickle Juice Vinaigrette

  • Combine the pickle juice, white vinegar, shallot, garlic, pickling spices, and red chile flakes in a bowl. Slowly drizzle in the olive oil while whisking constantly until emulsified. Season to taste with salt and pepper. Set aside.

To make the Toasted Chile Walnuts

  • Add the walnuts to a small skillet over medium heat. Toast for 4-5 minutes or until golden brown, tossing regularly so they don't burn.
  • Once toasted, place the warm walnuts on a kitchen towel and use the towel to rub them back and forth to remove the skins. The skin of walnuts is bitter, so this will remove the skin, leaving them on the towel.
  • Once the skins have been removed, add the walnuts back to the skillet and place back on the heat. Drizzle the olive oil over the nuts and add the spices. Toss to coat and continue to heat until the chile powder is fragrant about 30 seconds. Set aside.

To assemble the Jalapeno Pickle Brined Fried Chicken Salad

  • Place the prepared Romaine on a large platter. Arrange the roasted sweet potatoes, black beans, pico de gallo, tomatoes, green onions, jalapeno pickle slices, avocado, Toasted Chile Walnuts, and Jalapeno Pickle Brined Chicken Tenders on top.
  • Drizzle with vinaigrette and serve with lime wedges.

Notes

To roast sweet potatoes: 
  • 2 sweet potatoes, cut into small cubes.
  • 2 tablespoons olive oil
  • 1/2 tablespoon coarse kosher salt 
Toss the ingredients together on a sheet pan and roast in a 450-degree F oven for 25-30 minutes until golden brown and tender.   
 

Nutrition

Calories: 573kcalCarbohydrates: 62gProtein: 29gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 53mgSodium: 1544mgPotassium: 1421mgFiber: 14gSugar: 6gVitamin A: 6882IUVitamin C: 12mgCalcium: 140mgIron: 5mg
Keyword chicken, fried chicken, jalapeno pickle recipe, Jalapenos, lemon salad dressing, pickle juice, salad
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!