Spinach, Chicken & Dill Pickle Salad with Hard-Boiled Egg

This simple Spinach, Egg & Dill Pickle Salad originally appears as “Salamagundy Salad” in Laura Kumin’s historical cookbook, The Hamilton Cookbook.

This Spinach, Egg & Dill Pickle Salad with chicken is easy to make and has become a regular on our keto-friendly rotation. It began simply with spinach, chicken and the occasional hard-boiled egg. After I spotted the Salamagundy Salad in Laura Kumin’s book and noticed the overlapping ingredients, I knew it would be worth trying.

At first I was skeptical about pickles—“Dill Pickle Salad” didn’t sound appealing—but the tang from the pickles brightens the salad and ties the flavors together.

Laura Kumin’s The Hamilton Cookbook: Cooking, Eating and Entertaining in Hamilton’s World is an intriguing blend of history and practical recipes. The author updates historical dishes for modern kitchens while preserving the flavor profiles and techniques of the period. The book is great for anyone who enjoys historical context alongside approachable recipes.

The Salamagundy Salad I adapted—now called Spinach, Egg & Dill Pickle Salad with Chicken—is straightforward and relies on a few fresh ingredients you likely have on hand. I made minor adjustments to suit our tastes: I omitted anchovies and reduced the lemon pulp. I also mixed the salad rather than layering it for convenience, though a layered presentation would be attractive for serving.

Give this salad a try if you want something quick, satisfying and a little different. It’s a simple recipe with history behind it and a bright, savory dressing that complements the chicken, eggs and greens.

Spinach, Egg & Dill Pickle Salad with Chicken

Yield:
4

Prep Time:
10 minutes

Total Time:
10 minutes

The original title for this salad is “Salamagundy Salad” from Laura Kumin’s The Hamilton Cookbook.

Ingredients

SALAD INGREDIENTS

• 1 roasted chicken, cut or shredded into bite-sized pieces (rotisserie chicken works well)
• 6 hard-boiled eggs, whites and yolks minced separately
• 2 oz anchovies, minced (optional; omitted in my version)
• 4 lemons, juiced; pulp removed and chopped (reserve juice for the dressing)
• 2/3 cup minced sweet or dill pickle chips
• 3–6 oz arugula (optional)
• 6 oz baby spinach leaves

DRESSING INGREDIENTS

• 6 oz fresh lemon juice (from reserved juice)
• 6 oz extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon coarse salt
• Freshly ground black pepper, to taste

Instructions

For the salad:

1. Place the shredded chicken in a single layer on the bottom of a large bowl or serving dish.
2. Add the chopped egg whites, minced yolks, lemon pulp, minced pickles, arugula (if using) and baby spinach in the order listed.

For the dressing:

1. Combine the reserved lemon juice, olive oil, Dijon mustard, salt and pepper. Whisk until emulsified or shake in a sealed jar.
2. Just before serving, pour about half the dressing evenly over the salad and serve the rest on the side for anyone who wants extra.

Nutrition Information:

Amount Per Serving:
Calories: 1125Saturated Fat: 17gCholesterol: 470mgSodium: 747mgCarbohydrates: 21gFiber: 4gSugar: 9gProtein: 73g