Lighter Ranch Chicken Salad Food

HEALTHY RANCH CHICKEN SALAD

Healthy Ranch Chicken Salad image

A delicious and refreshing salad loaded with chicken and made with healthy homemade ranch dressing.

Provided by Rena

Categories Salad

Time 30m

Number Of Ingredients 17

Ingredients

1 lb Chicken Breast (cut into small bite-sized pieces)
1 Tbsp Olive Oil
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)
⅓ Cup Corn (Fresh or canned)
1 Cup Plain non-fat Greek yogurt
2-3 Cloves Garlic (minced)
2 Tsp Lemon Juice
2 Tbsp Onion (finely chopped)
1 Tbsp Dijon Mustard
2 Tbsp Fresh chives (finely chopped)
1 Tbsp Fresh parsley (finely chopped)
1 Tbsp Fresh dill (finely chopped)
Sea salt and pepper, to taste

Steps:

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!

Nutrition Facts : Calories 315 kcal, Carbohydrate 15 g, Protein 33 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 76 mg, Sodium 215 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

AVOCADO RANCH CHICKEN SALAD WRAP

Avocado Ranch Chicken Salad Wrap image

This easy Avocado Ranch Chicken Salad is loaded with flavor (and contains no mayonnaise) for a deliciously lighter version of a typical chicken salad.

Provided by Holly Nilsson

Categories Appetizer

Time 5m

Number Of Ingredients 12

Ingredients

4 light Flatout flatbreads
1 avocado (peeled & pitted)
½ tablespoon lemon juice
⅓ cup fat free Greek yogurt
⅓ cup light ranch dressing (bottled or homemade)
1 tablespoon fresh dill
1 tablespoon fresh parsley
salt & pepper to taste
2 cups cooked chicken
1 cup diced celery
lettuce
tomato slices

Steps:

Place avocado and lemon juice in a bowl. Mash until almost smooth (a few little chunks are ok).
Stir in yogurt, dressing, dill, parsley and salt & pepper. Add chicken and celery and mix well.
Place one light Flatout flatbread on your surface. Top with lettuce and tomato if using. Add chicken mixture and roll snugly. Slice in half and serve.

Nutrition Facts : Calories 454 kcal, Carbohydrate 29 g, Protein 23 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 477 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

LIGHTER RANCH CHICKEN SALAD

Lighter Ranch Chicken Salad image

Made with Lighter Ranch Dressing, this chicken salad has reduced fat.

Provided by Martha Stewart

Categories Chicken Breast Recipes

Time 45m

Number Of Ingredients 9

Ingredients

5 slices multigrain sandwich bread, torn into pieces
1 tablespoon olive oil
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves
1 cup Lighter Ranch Dressing
2 heads Boston lettuce, torn
3 radishes, halved and thinly sliced
1/2 English cucumber, halved and thinly sliced
2 carrots, shaved into strips with a vegetable peeler

Steps:

Preheat oven to 375 degrees. Place a wire rack on a large rimmed baking sheet; set aside.
In a food processor, pulse bread until coarse crumbs form. Add oil, and season with salt and pepper; pulse just until moistened. Transfer crumbs to a plate.
In a shallow dish, toss chicken with 1/4 cup ranch dressing. Dredge chicken in crumbs, pressing to adhere; transfer to prepared rack. Bake until chicken is opaque throughout, 30 to 35 minutes (tent with foil if browning too quickly).
In a large bowl, combine lettuce, radishes, cucumber, and carrots. Top salad with sliced chicken; drizzle with remaining dressing.

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