Ranch Chicken Chopped Salad With Cheddar And Tomato

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Chicken · gluten-free, low-carb, high-protein

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Ingredients

• 1 lb boneless skinless chicken breasts
• 2 oz, cut in small cubes sharp cheddar
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 hearts, chopped romaine lettuce
• 2, diced tomatoes
• 1, diced cucumber
• 1, diced avocado
• 1, thinly sliced red onion
• 1 1/2 tbsp, chopped fresh dill
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Season the chicken breasts and cook them in the olive oil over medium heat for 7 minutes a side, until they are golden and read 165F at the thickest point. Rest 5 minutes, then dice.
2. Whisk the mayonnaise, sour cream, buttermilk, dill, garlic powder, half the salt and the pepper into a ranch dressing thick enough to cling but loose enough to pour.
3. Chop the romaine, tomatoes, cucumber and onion to about the same size as the chicken so every forkful gets some of everything.
4. Toss the vegetables with two-thirds of the dressing, then fold in the chicken, cheddar and avocado with a light hand so the avocado stays in pieces.
5. Serve in wide bowls with the remaining ranch drizzled over the top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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