Chicken, Spinach, Egg & Dill Pickle Salad Recipe

This simple Spinach, Egg & Dill Pickle Salad is originally titled “Salamgundy Salad” and comes from the historical cookbook “The Hamilton Cookbook” by Laura Kumin.

This Spinach, Egg & Dill Pickle Salad with Chicken is an easy, flavorful dish inspired by a recipe called Salamagundy Salad from Laura Kumin’s The Hamilton Cookbook. It’s become one of our go-to meals on a low-carb, keto-style plan because it’s quick to assemble, uses common ingredients, and delivers bright, satisfying flavors.

The salad started in our kitchen as simply spinach with chicken and the occasional hard-boiled egg. Discovering the Salamagundy recipe led me to add a few extras, and the inclusion of chopped pickles—especially dill—was an unexpected winner. If you’re hesitant about pickles in a salad, give it a try: the briny crunch lifts the whole dish.

I’m a fan of historical cookbooks, and The Hamilton Cookbook is both informative and enjoyable. It recreates the kinds of foods Alexander Hamilton and his contemporaries would have eaten while translating older recipes into a modern context. The book blends historical notes with practical instructions so you can cook dishes inspired by that era without being overwhelmed by antiquated methods.

The Salamagundy Salad I adapted is simple and flexible. I renamed it to make the main ingredients clear, and I adjusted a few elements to suit our tastes. For example, I omitted the anchovies and reduced the amount of lemon pulp. You can also skip the arugula and use only baby spinach if you prefer a milder green.

The beauty of this salad is how easily it comes together. Use shredded roasted or rotisserie chicken, chop hard-boiled eggs with whites and yolks separated if you like that texture, and mince a generous handful of dill pickle chips. Toss the salad ingredients together and dress with a straightforward lemon-Dijon vinaigrette made with reserved lemon juice, extra-virgin olive oil, Dijon mustard, salt, and pepper.

For presentation you can layer the components in a large bowl—chicken on the bottom, followed by greens and the other ingredients—then drizzle dressing on top just before serving. I usually keep it simple and mix everything together for convenience. Serve any extra dressing on the side so guests can add more if they like.

This version keeps the spirit of the original Salamagundy while making small, modern adjustments. It’s hearty enough for a main course, especially with the chicken and eggs, and bright enough to serve alongside other dishes. If you enjoy historical foodways and easy, tasty salads, this one is worth trying.

Note: I promised my friend Laura I would write about her cookbook earlier this year, so this is my long-overdue shout-out. The Hamilton Cookbook is a fascinating read for anyone who loves both history and cooking.

Give this Spinach, Egg & Dill Pickle Salad a try when you want something quick, flavorful, and a little unexpected. The combination of tender chicken, creamy egg, crisp pickles, and lemony dressing makes it a repeat-worthy dish.

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 works well)
• 6 hard-boiled eggs, whites and yolks minced separately
• 2 oz anchovies, minced (optional — I omit them)
• 4 lemons, juiced and pulp removed and chopped (reserve the juice for the dressing) — you can reduce the pulp if preferred
• 2/3 cup minced pickle chips (sweet or dill; I prefer dill)
• 3–6 oz arugula (optional; baby spinach alone works fine)
• 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. Layer the shredded chicken in the bottom of a large bowl or serving dish.
2. Add the chopped eggs, minced pickles, spinach (and arugula if using), and reserved lemon pulp over the chicken.

For the dressing:

1. Combine the reserved lemon juice, extra-virgin olive oil, Dijon mustard, salt, and pepper. Whisk until emulsified or shake in a covered jar.
2. Pour about half the dressing over the salad just before serving. Serve remaining dressing on the side for extra.

Nutrition Information:

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