Description
A fresh and healthy ranch chicken salad featuring shredded chicken breast mixed with Greek yogurt and light ranch dressing, combined with crisp vegetables and avocado over mixed greens. This easy, no-cook recipe is perfect for a nutritious lunch or light dinner, packed with protein and vibrant flavors.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken breast, shredded
- 1/2 cup Greek yogurt
- 1/4 cup light ranch dressing
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Salad Ingredients
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheddar cheese
- 2 cups mixed greens
- 1/4 cup avocado, diced
Instructions
- Cook Chicken: Start by cooking the chicken breast, ensuring it reaches an internal temperature of 165°F, then shred it into bite-sized pieces.
- Combine Chicken and Yogurt: In a large mixing bowl, add the shredded chicken breast followed by the Greek yogurt.
- Add Ranch Dressing: Pour the light ranch dressing into the bowl with the chicken and yogurt.
- Season Mixture: Add the garlic powder, onion powder, and black pepper to the bowl for seasoning.
- Mix Chicken Salad: Stir everything together in the bowl until the chicken, yogurt, dressing, and spices are well combined.
- Prepare Vegetables: Slice the cucumber into thin rounds and halve the cherry tomatoes. Thinly slice the red onion into delicate pieces.
- Prepare Cheese and Avocado: Shred the cheddar cheese into small pieces if not pre-shredded and dice the avocado into small cubes.
- Assemble Salad Base: In a large salad bowl, place the mixed greens as the base.
- Add Salad Toppings: Arrange the cherry tomatoes, cucumber, red onion, shredded cheddar, and avocado on top of the greens.
- Add Chicken Mixture: Spoon the chicken mixture from the mixing bowl evenly over the salad ingredients.
- Toss Salad: Gently toss the salad to combine all of the ingredients without mashing the avocado.
- Garnish: Sprinkle the fresh chopped parsley over the top for a burst of color and flavor.
- Serve: Serve immediately or chill for a few minutes before serving if desired.
Notes
- Make sure the chicken is fully cooked to an internal temperature of 165°F for safety.
- Use light ranch dressing and Greek yogurt for a healthier, lower-fat option.
- Gently toss the salad to avoid mashing the avocado.
- Chilling the salad before serving enhances flavors but it can also be enjoyed immediately.
- For extra crunch, consider adding nuts or seeds like almonds or sunflower seeds.
