Description
A healthy and flavorful ranch chicken salad featuring tender pan-cooked chicken breast, fresh garden vegetables, and a creamy Greek yogurt-based ranch dressing. Perfect for a light lunch or dinner, this salad combines wholesome ingredients and vibrant herbs for a nutritious and satisfying meal.
Ingredients
Scale
Chicken and Dressing
- 1 pound Chicken Breast, cut into small bite-sized pieces
- 1 tablespoon Olive Oil
- 1 Cup Plain non-fat Greek yogurt
- 2-3 Cloves Garlic, minced
- 2 teaspoons Lemon Juice
- 2 tablespoons Onion, finely chopped
- 1 tablespoon Dijon Mustard
- 2 tablespoons Fresh chives, finely chopped
- 1 tablespoon Fresh parsley, finely chopped
- 1 tablespoon Fresh dill, finely chopped
- Sea salt and pepper, to taste
Salad
- 4 Cups Packed Greens of choice
- ¼ Small Red Onion, sliced
- ¾ Cup Cherry or grape tomatoes, halved
- ½ English Cucumber, sliced or chopped
- 1 Avocado, sliced
- â…“ Cup Corn, fresh or canned
Instructions
- Prepare the dressing: Add all the dressing ingredients—Greek yogurt, minced garlic, lemon juice, finely chopped onion, Dijon mustard, fresh chives, parsley, dill, sea salt, and pepper—to a small jar. Close the lid tightly and shake well until the dressing is emulsified and smooth.
- Marinate the chicken: Place the bite-sized chicken breast pieces in a bowl or container and coat evenly with one-third of the prepared dressing. Cover and refrigerate, allowing the chicken to marinate for at least 15 minutes to absorb the flavors. Reserve the remaining dressing for the salad.
- Cook the chicken: Heat the olive oil in a skillet or pan over medium heat. Add the marinated chicken pieces and cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5 to 7 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- Assemble the salad: In a large bowl, combine the packed greens, sliced red onion, halved cherry tomatoes, sliced cucumber, sliced avocado, and corn. Drizzle with the reserved ranch dressing and gently toss to coat all the ingredients evenly.
- Serve: Divide the salad among plates and top each serving with the cooked chicken pieces. Enjoy your healthy ranch chicken salad immediately for the best freshness and flavor.
Notes
- You can substitute the chicken breast with grilled or rotisserie chicken if preferred.
- Use fresh herbs for more vibrant flavor; dried herbs can be used as a substitute but reduce quantities.
- Adjust seasoning with salt and pepper according to taste.
- This salad can be served cold or at room temperature, making it great for meal prep.
- For extra crunch, add nuts like sliced almonds or sunflower seeds.
