Description
A light yet filling healthy ranch chicken salad combining tender chicken, crisp greens, and zesty ranch dressing for a nutritious meal.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or cubed
- 4 cups mixed greens (such as spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup fresh cilantro or parsley, chopped (optional)
- 1/2 cup Greek yogurt
- 1/4 cup buttermilk (or unsweetened almond milk)
- 1 tablespoon ranch seasoning mix
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Begin by cooking your chicken. Season with salt and pepper, then bake at 375°F (190°C) for about 20-25 minutes until fully cooked. Let cool, then shred or cube the chicken.
- While the chicken cooks, wash and chop your vegetables. Rinse mixed greens and dry thoroughly. Slice tomatoes, cucumber, and red onion, and shred carrots.
- Prepare the dressing by whisking together Greek yogurt, buttermilk, ranch seasoning mix, lemon juice, and a pinch of salt and pepper in a bowl. Adjust seasoning to taste.
- In a large bowl, combine the shredded chicken, mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots. Toss gently until well combined.
- Drizzle the ranch dressing over the salad and toss again until everything is evenly coated. Optionally, sprinkle cheddar cheese and chopped cilantro or parsley on top.
- Serve immediately or chill for 30 minutes for a refreshing taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider storing the dressing separately to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 65mg