Chicken Garden Salad with Ranch Dressing

Why You’ll Love This Recipe

This Chicken Garden Salad with Ranch Dressing is the ideal combination of lean protein, fresh vegetables, and a creamy dressing that brings everything together. The grilled or roasted chicken adds substance and richness, while the variety of garden-fresh vegetables offers crispness and color. The ranch dressing enhances the flavors of the salad, and you can either make it from scratch or use a store-bought version for convenience. It’s a versatile dish that can be adapted to your taste preferences and is perfect for meal prepping, picnics, or casual dinners.

Ingredients

For the salad:

• 2 boneless, skinless chicken breasts (or thighs)

• 4 cups mixed salad greens (romaine, spinach, arugula, or a blend)

• 1 cucumber, sliced

• 1 cup cherry tomatoes, halved

• 1 bell pepper, diced (any color)

• 1/4 red onion, thinly sliced

• 1/2 cup shredded carrots

• 1/4 cup crumbled feta cheese (optional)

• 1/4 cup roasted nuts or seeds (e.g., almonds, sunflower seeds, or walnuts, optional)

For the ranch dressing:

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 tablespoon buttermilk (or regular milk, for a thinner dressing)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon fresh dill (or 1 teaspoon dried dill)

• 1 teaspoon fresh parsley (or 1/2 teaspoon dried parsley)

• 1 teaspoon lemon juice

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the salad:

1. Prepare the chicken: Season the chicken breasts with salt, pepper, and any additional seasonings you like (such as garlic powder, paprika, or oregano). Grill or pan-sear the chicken over medium heat for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it thinly against the grain.

2. Prepare the vegetables: While the chicken is cooking, wash and chop your vegetables. Slice the cucumber, halve the cherry tomatoes, dice the bell pepper, thinly slice the red onion, and shred the carrots.

3. Assemble the salad: In a large salad bowl, combine the mixed greens, cucumber, tomatoes, bell pepper, red onion, shredded carrots, and any optional toppings such as feta cheese or nuts. Toss everything together to combine.

For the ranch dressing:

4. Make the ranch dressing: In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dill, parsley, and lemon juice. Season with salt and pepper to taste, adjusting the consistency with more milk if needed.

5. Assemble the salad: Once the chicken is sliced and the vegetables are prepared, arrange the salad on individual plates or in a large bowl. Top with the sliced chicken and drizzle the ranch dressing on top.

6. Serve: Serve immediately, garnished with extra herbs or a sprinkle of roasted nuts or seeds if desired.

Servings and Timing

• Servings: 4

• Preparation Time: 15 minutes

• Cooking Time: 15 minutes (for chicken)

• Total Time: 30 minutes

Variations

• Grilled Chicken Caesar Salad: Swap the ranch dressing for Caesar dressing and add croutons for a different flavor.

• Chicken Cobb Salad: Add hard-boiled eggs, avocado, bacon bits, and blue cheese for a heartier, protein-packed version.

• Vegetarian Version: Omit the chicken and add roasted chickpeas or tofu for a vegetarian alternative.

• Spicy Chicken Salad: Season the chicken with chili powder or cayenne pepper for a spicy kick, and drizzle with a spicy ranch dressing made with hot sauce or sriracha.

• Fruit & Nut Salad: Add fresh fruit like apple slices, strawberries, or dried cranberries, and top with toasted nuts for a sweet and savory twist.

Storage/Reheating

• Storage: Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a separate container to prevent the salad from becoming soggy.

• Reheating: If you have leftover chicken, you can reheat it in the microwave for 30-60 seconds or warm it up in a skillet over low heat.

FAQs

1. Can I use store-bought ranch dressing?

Yes, you can use store-bought ranch dressing if you prefer convenience. Just be sure to choose one with natural ingredients for a fresher taste.

2. Can I make this salad ahead of time?

You can prep the salad ingredients (except for the dressing) and store them in the fridge for up to 1 day. Assemble the salad just before serving and add the dressing to keep the salad fresh.

3. Can I make the ranch dressing in advance?

Yes, the ranch dressing can be made ahead of time and stored in the refrigerator for up to 4-5 days. This allows the flavors to meld together, making it even more flavorful.

4. Can I use grilled chicken instead of pan-seared?

Absolutely! Grilled chicken adds a nice smoky flavor to the salad. You can also use rotisserie chicken for a quicker option.

5. Can I add more vegetables?

Yes! You can add other vegetables like avocado, cucumbers, olives, or even roasted vegetables like sweet potatoes or beets for added flavor and nutrition.

6. Can I make this salad without cheese?

Yes, you can omit the cheese or substitute with a dairy-free cheese or nutritional yeast for a vegan version of the salad.

7. Can I use different greens?

You can use any greens you like! Arugula, spinach, mixed greens, or kale are all great alternatives to traditional lettuce.

8. Can I make this salad spicy?

Yes, add a few slices of jalapeño or drizzle the salad with sriracha sauce or hot sauce for a spicy kick.

9. Can I use a different protein instead of chicken?

Yes, you can use grilled shrimp, steak, or even tofu for a vegetarian or pescatarian alternative.

10. Can I use a different dressing?

Yes! If you’re not a fan of ranch, you can use balsamic vinaigrette, honey mustard, or even a creamy tahini dressing for a different flavor profile.

Conclusion

Chicken Garden Salad with Ranch Dressing is a light, flavorful, and nutritious meal that’s perfect for any time of the day. The combination of tender chicken, fresh vegetables, and creamy ranch dressing makes for a satisfying dish that’s easy to prepare and customize. Whether you prefer it with extra toppings or a different protein, this salad is a versatile and delicious choice that’s sure to become a favorite!

Chicken Garden Salad with Ranch Dressing

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• Author: Ava
• Total Time: 30 minutes
• Yield: undefined

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Description

Chicken Garden Salad with Ranch Dressing is a fresh, light, and satisfying dish that combines tender grilled or roasted chicken with a variety of crisp vegetables, all topped with creamy homemade or store-bought ranch dressing. It’s a wholesome, customizable meal that’s perfect for lunch, dinner, or a quick snack.

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Ingredients

1. For the salad:
   2 boneless, skinless chicken breasts (or thighs)
   
   4 cups mixed salad greens (romaine, spinach, arugula, or a blend)
   
   1 cucumber, sliced
   
   1 cup cherry tomatoes, halved
   
   1 bell pepper, diced (any color)
   
   1/4 red onion, thinly sliced
   
   1/2 cup shredded carrots
   
   1/4 cup crumbled feta cheese (optional)
   
   1/4 cup roasted nuts or seeds (e.g., almonds, sunflower seeds, or walnuts, optional)
   
   For the ranch dressing:
   1/2 cup mayonnaise
   
   1/4 cup sour cream
   
   1 tablespoon buttermilk (or regular milk, for a thinner dressing)
   
   1 teaspoon garlic powder
   
   1 teaspoon onion powder
   
   1 tablespoon fresh dill (or 1 teaspoon dried dill)
   
   1 teaspoon fresh parsley (or 1/2 teaspoon dried parsley)
   
   1 teaspoon lemon juice
   
   Salt and pepper to taste

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Instructions

For the salad:
Prepare the chicken: Season the chicken breasts with salt, pepper, and any additional seasonings you like (such as garlic powder, paprika, or oregano). Grill or pan-sear the chicken over medium heat for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it thinly against the grain.

1. Prepare the vegetables: While the chicken is cooking, wash and chop your vegetables. Slice the cucumber, halve the cherry tomatoes, dice the bell pepper, thinly slice the red onion, and shred the carrots.
2. Assemble the salad: In a large salad bowl, combine the mixed greens, cucumber, tomatoes, bell pepper, red onion, shredded carrots, and any optional toppings such as feta cheese or nuts. Toss everything together to combine.
3. For the ranch dressing:
   Make the ranch dressing: In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dill, parsley, and lemon juice. Season with salt and pepper to taste, adjusting the consistency with more milk if needed.
4. Assemble the salad: Once the chicken is sliced and the vegetables are prepared, arrange the salad on individual plates or in a large bowl. Top with the sliced chicken and drizzle the ranch dressing on top.
5. Serve: Serve immediately, garnished with extra herbs or a sprinkle of roasted nuts or seeds if desired.

Notes

1. Grilled Chicken Caesar Salad: Swap the ranch dressing for Caesar dressing and add croutons for a different flavor.
2. Chicken Cobb Salad: Add hard-boiled eggs, avocado, bacon bits, and blue cheese for a heartier, protein-packed version.
3. Vegetarian Version: Omit the chicken and add roasted chickpeas or tofu for a vegetarian alternative.
4. Spicy Chicken Salad: Season the chicken with chili powder or cayenne pepper for a spicy kick, and drizzle with a spicy ranch dressing made with hot sauce or sriracha.
5. Fruit & Nut Salad: Add fresh fruit like apple slices, strawberries, or dried cranberries, and top with toasted nuts for a sweet and savory twist.

• Prep Time: 15 minutes
• Cook Time: undefined
• Category: Salad
• Method: Grilling, Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 plate
• Calories: 380
• Sugar: 6g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 34g
• Cholesterol: 150mg