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
Scale
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.
