Photo of Pickle-brined chicken with grilled summer Caesar salad by WW

Pickle-brined chicken with grilled summer Caesar salad

Total Time
8 hr 25 min
10 min
15 min
Make sure that you don’t toss out your pickle juice! In the same way that the brine can transform cucumbers, it can also work wonders on chicken breasts by seasoning them through and through. Here, we pair the grilled chicken with a lighter, fresher take on a classic Caesar salad.


Cooking spray

4 spray(s)

Pickle juice

8 fl oz

Uncooked boneless skinless chicken breast

24 oz, 4 (6-oz) breasts

Kosher salt

¼ tsp

Romaine lettuce

1 large head(s), halved lengthwise

Light Caesar dressing

½ cup(s)

Fresh lemon juice

2 Tbsp, or pickle juice

Cherry tomatoes

1 cup(s), halved

Yellow bell pepper

1 cup(s), chopped, thinly sliced

Red onion

½ cup(s), chopped, thinly sliced


  1. In a large zip-top plastic bag, combine the pickle juice and chicken; seal the bag and toss gently to coat. Arrange the bag flat on a plate and refrigerate for 2 to 12 hours (or use a large glass dish with a cover).
  2. Prepare an outdoor grill to medium-high heat, or preheat a stovetop grill pan over medium-high. Remove the chicken from the marinade and pat dry with paper towels; discard the marinade. Coat the chicken with cooking spray and sprinkle evenly with the salt. Coat the lettuce with cooking spray. Arrange the chicken and lettuce on the grill or grill pan (cook in batches on a grill pan). Grill the lettuce until well marked, about 2 minutes per side. Grill the chicken until it registers 165°F on a thermometer inserted into the thickest part, 5 to 7 minutes per side.
  3. In a large bowl, whisk together the Caesar dressing and lemon juice. Chop the lettuce and add to the bowl with the tomatoes, bell pepper, and onion; toss gently to coat. Serve the salad with the chicken.
  4. Serving size: 1 chicken breast and about 2 cups salad