Description
This Healthy Ranch Chicken Salad is a vibrant and nutritious meal featuring tender pan-cooked chicken breast marinated in a creamy homemade Greek yogurt ranch dressing. Tossed with fresh greens, crunchy vegetables, avocado, and sweet corn, this salad offers a perfect balance of flavors and textures, making it ideal for a wholesome lunch or light dinner in just 30 minutes.
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 Homemade 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
- Make the Homemade Ranch Dressing: In a small jar, add the plain non-fat Greek yogurt, minced garlic, lemon juice, finely chopped onion, Dijon mustard, fresh chives, parsley, dill, salt, and pepper. 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 breast pieces in a bowl and coat them evenly with about one-third of the prepared ranch dressing. Cover and marinate the chicken in the refrigerator for at least 15 minutes to allow the flavors to infuse. Reserve the remaining dressing for later.
- Cook the Chicken: Heat the olive oil in a pan over medium heat. Once hot, add the marinated chicken pieces and cook them until they turn golden brown and are thoroughly cooked through, approximately 5 to 7 minutes, stirring occasionally to ensure even cooking.
- Assemble the Salad: In a large bowl, combine the mixed greens, sliced red onion, cherry tomatoes, cucumber, avocado slices, and corn. Drizzle the reserved ranch dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately while the chicken is warm.
Notes
- For extra flavor, you can add a squeeze more lemon juice to the dressing before serving.
- Feel free to substitute the greens with kale, spinach, or arugula depending on your preference.
- If fresh herbs are unavailable, dried herbs can be used but in lesser amounts (about 1 teaspoon dried in total).
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- This salad is best enjoyed fresh but can be refrigerated for up to one day with dressing separate.
