Description
This Healthy Ranch Chicken Salad is a vibrant and nutritious dish combining tender, marinated chicken breast with fresh greens, crisp vegetables, and a creamy homemade ranch dressing made with Greek yogurt. Perfect for a light lunch or dinner, this salad is packed with protein and fresh flavors, making it both satisfying and nourishing.
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
- Make the Homemade Ranch Dressing: In a small jar, combine the plain non-fat Greek yogurt, minced garlic, lemon juice, finely chopped onion, Dijon mustard, fresh chives, parsley, and dill. Close the lid tightly and shake well to emulsify all the ingredients into a smooth, creamy dressing.
- Marinate the Chicken: Place the bite-sized chicken pieces in a bowl and coat them thoroughly with one-third of the prepared ranch dressing. Cover and refrigerate to marinate for at least 15 minutes, allowing the flavors to soak into the chicken. Reserve the remaining dressing for later use.
- Cook the Chicken: Heat the olive oil in a pan over medium heat. Add the marinated chicken pieces and cook, stirring occasionally, until they are golden brown and cooked through, approximately 5-7 minutes. Season with salt and pepper to taste if needed.
- Assemble the Salad: In a large bowl, combine the packed greens, sliced red onion, halved cherry tomatoes, cucumber, avocado slices, and corn. Add the remaining ranch dressing and toss gently to coat all the ingredients evenly with the creamy dressing.
- Serve: Divide the tossed salad onto plates and top each serving with the cooked chicken pieces. Enjoy immediately for the freshest flavors and textures.
Notes
- You can substitute chicken breast with chicken thighs for a juicier option.
- For extra crunch, add toasted nuts or seeds to the salad.
- Make sure not to overcook the chicken to maintain tenderness.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the dressing.
- The dressing can be made ahead and refrigerated for up to 3 days.
