Description
A fresh and healthy chicken salad featuring tender, marinated chicken breast cooked on the stovetop, served over a bed of mixed greens, avocado, and crisp vegetables, all tossed in a creamy homemade Greek yogurt ranch dressing.
Ingredients
Scale
For the Chicken
- 1 pound Chicken Breast, cut into small bite-sized pieces
- 1 tablespoon Olive Oil
- Sea salt and pepper, to taste
For the 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
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: Add all the dressing ingredients—Greek yogurt, minced garlic, lemon juice, finely chopped onion, Dijon mustard, fresh chives, parsley, dill, salt, and pepper—into a small jar. Close the lid tightly and shake well to emulsify the dressing until smooth and creamy.
- Marinate the Chicken: Place the bite-sized chicken pieces into a bowl and coat evenly with about one-third of the prepared ranch dressing. Cover and refrigerate the chicken to marinate for at least 15 minutes, allowing the flavors to penetrate. Keep the remaining dressing refrigerated for later use.
- Cook the Chicken: Heat the olive oil in a pan over medium heat. Once hot, add the marinated chicken pieces and cook until golden brown and fully cooked through, approximately 5 to 7 minutes. Season with salt and pepper as desired during cooking.
- Assemble the Salad: In a large bowl, combine the packed greens, sliced red onion, halved cherry tomatoes, sliced or chopped cucumber, sliced avocado, and corn. Drizzle the reserved ranch dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately for the freshest taste.
Notes
- For extra protein, consider adding boiled eggs or chickpeas to the salad.
- Use fresh herbs for the dressing to enhance flavor, but dried herbs can be substituted if needed.
- Adjust the garlic quantity in the dressing based on your preference for a milder or more intense garlic flavor.
- Feel free to swap out the greens for kale, spinach, or arugula depending on your taste.
- This salad can be stored in the refrigerator for up to 1 day; however, avocado is best added just before serving to avoid browning.
