If you’re craving a fresh, satisfying meal that packs a punch of protein and bursts with vibrant flavors, this High Protein Ranch Chicken Salad Recipe is exactly what you need. It masterfully combines tender, juicy chicken breast with a creamy, tangy ranch yogurt dressing, crisp greens, and colorful veggies that’ll make every bite a delight. Whether you’re looking to fuel your day, prep lunches ahead, or simply enjoy a nourishing salad that feels like a treat, this recipe hits all the marks with ease and taste.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this High Protein Ranch Chicken Salad Recipe. Each one is simple yet essential, contributing distinctive flavors, textures, and nutrition to the salad. From creamy Greek yogurt that forms the base of the dressing to fresh herbs that brighten every forkful, these ingredients come together to create magic in your bowl.
- 1 1/4 cups Greek yogurt: Choose a rich variety like Fage Total 5% for creamy texture and protein boost.
- 3 garlic cloves: Freshly minced to infuse the ranch dressing with bold aroma and depth.
- 3 tsp lemon juice: Adds crisp brightness and balances creaminess perfectly.
- 2 tbsp onion: Finely chopped to contribute subtle crunch and savory notes.
- 1 tbsp Dijon mustard: Use Grey Poupon for a gentle tang that lifts the dressing.
- 2 tbsp chives: Fresh and mild, they add delicate onion flavor and color.
- 1 tbsp parsley: Refreshing and herbaceous to brighten the overall taste.
- 1 tbsp dill: Offers a hint of anise-like freshness essential for ranch flair.
- 1/2 tsp salt: Enhances and balances every ingredient’s flavor.
- 1/2 tsp black pepper: Provides gentle heat and depth.
- 1 lb chicken breast: Cut into 1-inch cubes for even cooking and perfect bite-sized pieces.
- 1 tbsp olive oil: Helps achieve a golden sear on the chicken and adds richness.
- 1/2 tsp smoked paprika: Adds smoky warmth and vibrant color to the chicken.
- 4 cups greens: A mix of your favorite crisp salad greens for a fresh, satisfying base.
- 1/4 red onion: Thinly sliced into half-moons to provide a slightly sweet sharpness and crunch.
- 3/4 cup cherry tomatoes: Juicy bursts of natural sweetness and color contrast.
- 1/2 English cucumber: Adds cool crunch and refreshing bite.
- 1 avocado: Creamy texture and healthy fats to make the salad more filling.
- 1/3 cup corn: Drained canned corn adds subtle sweetness and a touch of heartiness.
How to Make High Protein Ranch Chicken Salad Recipe
Step 1: Prepare the Chicken
Start by cutting the chicken breast into 1-inch cubes to ensure every piece cooks thoroughly and evenly. Toss the cubes in olive oil and smoked paprika, coating them well. This seasoning not only enhances the taste but gives the chicken a beautiful golden color when cooked.
Step 2: Cook the Chicken
Heat a skillet over medium heat and cook the seasoned chicken for about 6-8 minutes until it’s cooked through and has a lovely sear. Be sure not to overcrowd the pan; cook in batches if you need to. Once cooked, set the chicken aside to cool slightly.
Step 3: Make the Ranch Yogurt Dressing
In a bowl, combine the Greek yogurt, minced garlic, lemon juice, onion, Dijon mustard, chopped chives, parsley, dill, salt, and black pepper. Mix thoroughly until creamy and fragrant. This dressing is the heart and soul of the High Protein Ranch Chicken Salad Recipe, providing a fresh and tangy flavor without the heaviness of traditional mayo-based dressings.
Step 4: Assemble the Salad
In a large bowl, toss the greens, red onion, cherry tomatoes, cucumber, avocado, and corn together. Add the cooked chicken cubes on top, then drizzle generously with the ranch yogurt dressing. Gently toss once more to combine everything evenly while keeping the avocado intact for creamy texture in every bite.
How to Serve High Protein Ranch Chicken Salad Recipe
Garnishes
Add an extra flourish with some freshly chopped chives or a sprinkle of smoked paprika on top for visual appeal and a flavor boost. A wedge of lemon on the side can also elevate the brightness when squeezed over just before eating.
Side Dishes
This salad shines on its own as a complete meal, but if you want to pair it, consider light, complementary side dishes like crusty whole grain bread or a simple bowl of vegetable soup. These sides won’t overpower the delicate balance of the salad’s flavors.
Creative Ways to Present
Serve this High Protein Ranch Chicken Salad Recipe in a hollowed-out avocado half for an impressive presentation, or layer it in a mason jar for a portable lunch option that looks as good as it tastes. Using a variety of colorful bowls or plates can also highlight the salad’s vibrant ingredients.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the dressing separate if possible to avoid soggy greens. When ready to eat, toss everything together fresh to maintain the best texture and flavor.
Freezing
This High Protein Ranch Chicken Salad Recipe isn’t ideal for freezing because the creamy dressing and fresh veggies don’t freeze well and can become watery or mushy after thawing. Instead, freeze cooked chicken separately if you want to prep protein ahead of time.
Reheating
If you refrigerated the assembled salad, gently reheat the chicken portion alone in a skillet or microwave until warm. Avoid reheating the salad with dressing to keep the greens crisp and fresh.
FAQs
Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely! Rotisserie chicken works great for this recipe and saves time. Just shred or cube it and add it directly to the salad with the ranch dressing.
Is Greek yogurt necessary for this recipe?
Greek yogurt is preferred because it offers creaminess and a tangy flavor while adding extra protein. You can substitute with regular yogurt, but the dressing might be thinner and less creamy.
Can I make this salad vegan?
To make it vegan, swap chicken for chickpeas or tofu and use a plant-based yogurt alternative for the dressing. Adjust herbs and seasonings to taste for a similar flavor profile.
How spicy is this salad?
This salad is mild in spice, with subtle warmth coming from black pepper and smoked paprika. You can increase the heat by adding a pinch of cayenne or red pepper flakes if you like it spicier.
What types of greens work best?
A mix of baby spinach, arugula, and romaine lettuce works beautifully for texture and flavor. Feel free to use your favorite salad greens or whatever is on hand.
Final Thoughts
There’s something truly satisfying about a High Protein Ranch Chicken Salad Recipe that manages to be creamy, fresh, and hearty all at once. It’s a meal that feels indulgent yet wholesome, perfect for any occasion from quick lunches to casual dinners. I can’t wait for you to try this recipe and make it your own—it’s guaranteed to become a favorite go-to in your kitchen!
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High Protein Ranch Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
This High Protein Ranch Chicken Salad combines tender, perfectly cooked chicken breast with a creamy, tangy homemade ranch dressing made from Greek yogurt and fresh herbs. Packed with fresh vegetables and bursting with flavor, this salad is a healthy, satisfying meal ideal for lunch or dinner, offering a balanced mix of protein and veggies in just 25 minutes.
Ingredients
For the Ranch Dressing
- 1 1/4 cups Greek yogurt (Fage Total 5% preferred for creaminess)
- 3 garlic cloves, freshly minced
- 3 tsp lemon juice
- 2 tbsp finely chopped onion
- 1 tbsp Dijon mustard (Grey Poupon recommended)
- 2 tbsp chopped chives
- 1 tbsp parsley
- 1 tbsp dill
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Chicken
- 1 lb chicken breast, cut into 1-inch cubes
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
For the Salad
- 4 cups mixed greens
- 1/4 red onion, thinly sliced into half-moons
- 3/4 cup cherry tomatoes
- 1/2 English cucumber, sliced
- 1 avocado, diced
- 1/3 cup canned corn, drained well (Green Giant recommended)
Instructions
- Prepare the Ranch Dressing: In a medium bowl, combine Greek yogurt, freshly minced garlic, lemon juice, finely chopped onion, Dijon mustard, chopped chives, parsley, dill, salt, and black pepper. Whisk together thoroughly until smooth and well blended. Set aside to marinate flavors while preparing the chicken.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Toss the cubed chicken breast with smoked paprika, making sure all pieces are evenly coated. Add the chicken to the hot skillet and cook for about 6–8 minutes, turning occasionally, until the chicken is cooked through and slightly browned on all sides. Remove from heat and let it cool slightly.
- Assemble the Salad: In a large mixing bowl, combine mixed greens, thinly sliced red onion half-moons, halved cherry tomatoes, sliced English cucumber, diced avocado, and drained canned corn. Toss gently to combine all vegetables evenly.
- Combine Chicken with Dressing: Add the cooked chicken cubes to the bowl containing the ranch dressing. Toss the chicken gently to coat each piece evenly with the creamy dressing.
- Final Assembly and Serve: Add the dressed chicken to the bowl with the salad vegetables. Gently toss all ingredients together ensuring the dressing is distributed throughout. Serve immediately or chill briefly for a refreshing cold salad.
Notes
- The Greek yogurt base keeps this ranch dressing healthier than traditional mayo-based dressings.
- Using smoked paprika adds a subtle smoky flavor that complements the chicken beautifully.
- For extra crunch, add toasted nuts or seeds if desired.
- This salad is best served fresh but can be refrigerated for up to 24 hours; add avocado just before serving to prevent browning.
- Feel free to swap chicken breast with grilled turkey or firm tofu to suit dietary preferences.
