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Healthy ranch chicken salad with fresh vegetables and grilled chicken

Healthy Ranch Chicken Salad

This healthy ranch chicken salad is a delightful combination of fresh vegetables, lean chicken, and a creamy yogurt dressing, making it a nourishing and satisfying meal for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Salad

  • 1 pound Chicken Breast, cut into small bite-sized pieces Provides protein and structure
  • 4 cups Packed Greens of choice Offers freshness and a crisp texture
  • ¼ small Red Onion, sliced Adds a bite and sharpness
  • ¾ cup Cherry or grape tomatoes, halved Contributes sweetness and juiciness
  • ½ English cucumber sliced or chopped Adds crunch and moisture
  • 1 whole Avocado, sliced Provides creaminess and healthy fats
  • ⅓ cup Corn, Fresh or canned Adds sweetness and texture

For the Dressing

  • 1 cup Plain non-fat Greek yogurt Serves as a creamy base
  • 2-3 cloves Garlic, minced Enhances flavor with a robust aroma
  • 2 teaspoons Lemon Juice Adds brightness and acidity
  • 2 tablespoons Onion, finely chopped Provides a mild onion flavor
  • 1 tablespoon Dijon Mustard Adds a tangy depth
  • 2 tablespoons Fresh chives, finely chopped Offers mild onion flavor
  • 1 tablespoon Fresh parsley, finely chopped Adds freshness
  • 1 tablespoon Fresh dill, finely chopped Provides a distinctive flavor
  • to taste Sea salt and pepper Enhances overall flavor

Instructions
 

Preparation

  • Heat the olive oil in a large skillet over medium heat. Once the oil shimmers slightly, add the bite-sized chicken breast pieces. Cook them, stirring occasionally, until they are no longer pink in the center and are lightly browned, about 5-7 minutes.
  • While the chicken cooks, prepare the vegetables. In a large mixing bowl, combine the packed greens, sliced red onion, halved cherry or grape tomatoes, and cucumber. Toss gently to ensure an even mix.
  • After the chicken is completely cooked, let it cool slightly for a few minutes. Once it’s no longer steaming, add the chicken to the bowl of vegetables.
  • In a separate small bowl, prepare the dressing by mixing together the Greek yogurt, minced garlic, lemon juice, finely chopped onion, Dijon mustard, fresh chives, parsley, and dill. Stir until smooth and well combined.
  • Pour the dressing over the chicken and vegetable mixture. Using a spatula or large spoon, gently fold the dressing into the salad until everything is coated evenly.
  • Season the salad with sea salt and pepper to taste. Give it one last gentle mix to combine the seasoning throughout.
  • Serve the salad immediately, or cover the bowl and place it in the refrigerator for about 30 minutes to allow the flavors to meld.

Notes

This salad is versatile and can be enjoyed at any time of day. It stores well in the refrigerator for about 3 days, but for optimal freshness, store components separately.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 4g
Keyword chicken salad, Healthy Ranch Chicken Salad, Healthy Recipes, Ranch Dressing, Salads
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