RANCH CHICKEN SALAD CUPS
Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
- Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
- Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.
SIMPLY DELICIOUS RANCH CHICKEN SALAD
Ranchy goodness mixed with chicken, cucumber and red onion. An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.
Provided by My Hot Southern Mess
Categories Salad
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
- Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 3.4 g, Cholesterol 37.4 mg, Fat 16.8 g, Fiber 0.4 g, Protein 11.7 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 2 g
RANCH CHICKEN SALAD SANDWICHES
Tender chopped chicken and crunchy celery and red pepper are given a creamy coating of ranch dressing and sour cream in this recipe from Bobbie Scroggie of Scott Depot, West Virginia.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops.
Nutrition Facts : Calories 257 calories, Fat 7g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
AVOCADO RANCH CHICKEN SALAD
A chicken salad with avocado, ranch, and cashews. Goes best on a pretzel bun.
Provided by Chrissy
Categories Meat and Poultry Recipes Chicken Chicken Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 8.9 g, Cholesterol 87.8 mg, Fat 22.2 g, Fiber 2.3 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 277.7 mg, Sugar 1.4 g
RANCH CHICKEN SALAD
My favorite main dish salad. The combination of the ranch salad dressing and spices on the croutons is what makes this salad so good.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Divide all ingredients between 4 plates, layering in order given; except dressing.
- Add additional salad ingredients (tomatoes, mushrooms etc.) that you enjoy.
- Top with dressing and toss to serve.
LEFTOVER CHICKEN RANCH SALAD
Make and share this Leftover Chicken Ranch Salad recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 6m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and place in fridge until using.
- Use more or less mayo and ranch mixture to suit your needs, just keep it 1:1 ratio.
- I like to serve mine in salad cups.
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RANCH CHICKEN CHOPPED SALAD - THE WHOLE COOK
From thewholecook.com
5/5 (1)Total Time 20 minsCategory Breakfast, Entree, SaladCalories 468 per serving
- Slice the chicken breasts horizontally. This will give you 4 thin cutlets so they'll cook faster and more evenly.
- In a small bowl, stir together salt, black pepper, garlic powder, dill, parsley, and onion powder. Set aside.
- Add oil to a large skillet. Heat to medium high heat. Press seasoning mixture into both sides of the chicken cutlets. Once oil is hot, add cutlets. Season the top of your cutlets with half of the seasoning mixture. Sauté until each side has some browning and chicken is cooked through, about 4 to 5 minutes per side.
- Assemble salads by layering romaine, tomatoes, cucumber, and avocado in two bowls. Sprinkle with shelled pistachios and chopped green onion. Chop your chicken and add to the top of each salad. Salt and pepper the salads to taste.
HEALTHY RANCH CHICKEN SALAD - HEALTHY FITNESS MEALS
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4.3/5 (24)Total Time 30 minsCategory SaladCalories 315 per serving
- 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!
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