Description
A healthy and flavorful chicken salad featuring tender chicken breast marinated in a creamy homemade ranch dressing, served over a bed of fresh greens and colorful vegetables. This recipe is perfect for a light lunch or dinner and packs a protein-rich punch with the goodness of fresh herbs and Greek yogurt.
Ingredients
Scale
For the Chicken and Salad:
- 1 pound Chicken Breast, cut into small bite-sized pieces
- 1 tablespoon Olive Oil
- 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
For the Ranch Dressing:
- 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
Instructions
- Prepare the Dressing: Add all the dressing ingredients (Greek yogurt, garlic, lemon juice, onion, Dijon mustard, chives, parsley, dill, sea salt, and pepper) to a small jar. Close the lid tightly and shake well until all ingredients are emulsified into a creamy ranch dressing.
- Marinate the Chicken: Place the chicken pieces in a bowl or container and coat thoroughly with one-third of the prepared ranch dressing. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the chicken. Keep the remaining dressing refrigerated 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 golden brown and cooked through, about 5 to 7 minutes depending on the size of pieces. 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 tomatoes, sliced cucumber, avocado slices, and corn. Drizzle the remaining ranch dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Divide the salad onto serving plates or bowls, topping each with the cooked chicken pieces. Serve immediately to enjoy the salad fresh and flavorful.
Notes
- For a creamier dressing, use full-fat Greek yogurt instead of non-fat.
- You can substitute fresh corn with frozen or canned corn if fresh is not available.
- This salad is best served fresh but can be prepared ahead, storing dressing and cooked chicken separately to maintain freshness.
- Feel free to swap the greens for your favorite, like spinach, arugula, or romaine.
- Add extra herbs or spices like paprika or cayenne for a spicier kick.
