Ranch Chicken Chopped Salad
Tender ranch-seasoned chicken is on a bed of chopped romaine, cherry tomatoes, avocado and other veggies tossed with a creamy ranch dressing.
Servings 4 servings
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts 1 chicken breast
- 1 tablespoon ranch seasoning
- 2 tablespoons avocado oil
Salad
- 1 large romaine lettuce head
- 1 cup cherry tomatoes
- 1 medium cucumber
- ½ avocado
- ½ cup radishes
- 2 sprigs green onions
- ½ cup ranch dressing
- ¼ cup shredded cheddar cheese
- ¼ cup bacon crumbles
Instructions
- Season: Pat dry the chicken breast with a paper towel to remove excess moisture. Cut the chicken horizontally to butterfly to get two thin cutlets. Season with ranch seasoning until coated well.
- Cook: Heat the avocado oil in a large stainless steel pan over medium-high heat. When the oil is shimmering, add the chicken breasts and cook for about 4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove from the pan and set aside to rest before slicing.
- Chop: While the chicken is resting, assemble the salad. Wash, dry, and chop the romaine lettuce, grape tomatoes, radishes, avocado, and green onions. Add to a bowl. Add shredded cheese and bacon crumbles.
- Assemble: Slice the chicken into strips across the grain and place on top of the salad. Whisk the ranch dressing if making it at home and drizzle over the salad. Serve immediately.
Nutrition
Calories: 443kcal | Carbohydrates: 10g | Protein: 31g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 955mg | Potassium: 783mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 1mg