Healthy Ranch Chicken Salad
User Reviews
4.6
Healthy Ranch Chicken Salad
Description
This salad features bite-sized pieces of chicken breast marinated briefly in a ranch dressing made from non-fat Greek yogurt, fresh garlic, lemon juice, fresh herbs like chives, parsley, and dill, Dijon mustard, and finely chopped onion. After marinating, the chicken is cooked until golden and tender. The cooked chicken is then tossed with a mix of packed greens, sliced red onion, halved cherry tomatoes, cucumber, avocado, and corn for varied textures and flavors.
The creamy ranch dressing, both used to marinate and dress the salad, ties the ingredients together with a tangy, garlic, and herb-forward taste. The vegetables contribute freshness and crunch, while avocado adds richness. This salad is a balanced dish suitable as a light meal or side.
The dressing can be made ahead and stored separately. Chicken thighs can be substituted for the breast, or shrimp can be used instead. Additional vegetables like olives may be added but will alter calorie content. Pre-made ranch dressing can also be used if preferred.
Ingredients
- 1 pound chicken breast cut into small bite-sized pieces
- 1 tablespoon olive oil
- 4 Cups greens packed, of choice
- ¼ red onion sliced, small
- ¾ Cup tomatoes halved, cherry or grape
- ½ cucumber sliced or chopped, English
- 1 avocado sliced
- ⅓ Cup corn Fresh or canned
Homemade Ranch Dressing
- 1 Cup non-fat Greek yogurt
- 2-3 garlic minced, cloves
- 2 teaspoons lemon juice
- 2 tablespoons onion finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons chive finely chopped, fresh
- 1 tablespoon parsley finely chopped, fresh
- 1 tablespoon dill finely chopped, fresh
- sea salt to taste
- black pepper to taste
Instructions
- Start with making the homemade ranch dressing. Add all the ingredients to a small jar, place the lid on, then shake to emulsify.
- Pour about 1/3 of the dressing over the chicken and allow it to marinate for at least 15 minutes. Refrigerate the remaining dressing until ready to use.
- Next, heat oil in a large non-stick pan, and add in the chicken in a single layer. Cook until golden brown and cooked through about 5-7 minutes.
- To assemble the salad, add green to a large bowl. Top with remaining ingredients. Just before serving toss with the dressing and enjoy!
Notes
- You can substitute chicken thighs for breast or shrimp as a protein alternative.
- Additional vegetables such as olives can be added but will affect calorie counts.
- Store-bought ranch dressing can replace the homemade version if preferred.
- The dressing can be made in advance and refrigerated until use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 210mg | 9% |
| Potassium | 989mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 934IU | 19% |
| Vitamin C | 28mg | 31% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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