Grilled Chicken Salad With Creamy Any-Pickle Dressing

Preparation

1. 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.