Ranch Chicken And Cheddar Salad Food

SOUTHWEST RANCH CHICKEN SALAD CHEDDAR MELT

Steps:

• Combine all the spices in a small bowl.
• Rub chicken with spice mixture and set aside.
• Grease a skillet with cooking spray and heat over medium-high heat.
• Place chicken on skillet and cook for about 5 minutes per side (depending on thickness of chicken) until fully cooked.
• Remove from skillet and shred with two forks once cooled.
• Add the shredded chicken to a medium bowl with the Farmer's Ranch Greek yogurt dip and mix together.
• Place the cheddar cheese on each slice of bread and melt in a toaster oven.
• Pile the chicken salad mixture on top of the bread, garnish with tomato and lettuce, top with remaining slice of bread and serve.

BACON CHEDDAR RANCH CHICKEN SALAD

Steps:

• Place chicken in a large bowl.
• Add mayonnaise, Ranch dressing and pepper. Stir to mix well.
• Add green onions, cheddar cheese, and bacon and gently stir in. Serve immediately or refrigerate for a few hours to let the flavors meld.

CHEDDAR-CHICKEN CRUNCH SALAD

Steps:

• Mix dressings in large bowl. Add all remaining ingredients except cheese and bacon; mix lightly.
• Refrigerate 1 hour.
• Top with cheese and bacon just before serving.

CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH

Steps:

• Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
• Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
• While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
• Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.

CHEDDAR BACON CHICKEN RANCH LAYERED SALAD

Steps:

• In 10-inch skillet, add chicken breasts and enchilada sauce. Cover and cook over medium heat 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
• Using two forks, shred chicken; refrigerate to cool.
• Just before serving, in 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to bowl, being careful to keep sides of bowl clean. Top with romaine lettuce, then Chex™ mix, then cheese, bacon and finally green onions.
• Drizzle dressing on top, or place in bowl on side for people to take what they want.

RANCH CHICKEN SALAD

Steps:

• Sprinkle chicken with chili powder. In a skillet, cook chicken in oil until no longer pink, 6 minutes. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips.