Lighter Ranch Chicken Salad Food

HEALTHY RANCH CHICKEN SALAD

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!

AVOCADO RANCH CHICKEN SALAD WRAP

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.

LIGHTER RANCH CHICKEN SALAD

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.