Guest Post: Healthy Ranch Chicken Salad
Thank you so much to Norma for allowing me to guest post on her site today. I am so excited to be sharing one of my favorite recipes with you all today.
Like every good Midwestern girl, I have an intense love of everything ranch. It is rare that you will catch me without a couple of ranch seasoning packets in the pantry. It’s my perfect go-to seasoning for any protein when I am in a cooking rut. Unfortunately, I’ve come to realize that the ingredients list on the ranch seasoning leaves a lot to be desired with the first ingredient listed as sugar.
Today I thought I would bring you all a healthy alternative to one of my favorite go-to meals. It is great for anyone completing a Whole30 or anyone who just wants to feel a little bit better about what they are putting in their body.
This seasoning goes great on chicken but can also be used on pork, beef, or veggies! I wouldn’t suggest just eating it out of the jar though. That might be a little bit too much ranch for me.
This recipe is also great to meal prep for the week as it keeps well. Just wait to dress it until you are ready to eat. While the obvious choice would be to smother it in homemade ranch dressing, you can use whatever dressing you would like. In a pinch, I will dress it with just a little olive oil, balsamic vinegar, and a squirt of lemon juice. Simple can taste great too!
Salads are so customizable, but I like to focus on bringing in bright colors that make me want to just devour it all right then. One of my favorite things to do is just open up my fridge and see what all veggies I can find and toss together. Please share pictures of your creations with Norma and I. We would love to see what you come up with!
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Flakes dried
- 1/2 Tsp Onion Powder
- 1/2 Tsp Parsley
- 1/2 Tsp Chives
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/8 Tsp Thyme
- 2 6 oz Chicken Breasts Pounded flat
- 2 Tbsp Olive Oil
- 3 Tsp Ranch Seasoning Mix If not using recipe above
- 1 Bunch Mustard Greens Or preferred greens
- 2 Bell Peppers Diced
- 1/2 Small Red Onion Diced
- 1 Avocado Cubed
- 1 Cup Grape Tomatoes Quartered
- Mix all ingredients together. Can be used as is or ground in coffee grinder to get uniform sized pieces.
- Turn oven on to 425 degrees to preheat.
- Pound breasts with hands or meat pounder until they are all of an even thickness. About 1/2 inch thick. This step is not essential, but it does help ensure that the breasts all cook at an even rate.
- Pat breasts dry all over with a paper towel. Using 1 tablespoon of oil for each, cover the breasts in olive oil. Liberally apply the ranch seasoning. About 1-1/2 tsp for each breast.
- Place in heated oven and bake for 20 minutes or until internal temperature reaches 165 degrees.
- Remove from oven and slice horizontally into bite sized pieces.
- Using your hands or a sharp knife shred greens into bite sized pieces. Add to a bowl.
- Dice all other ingredients, bell peppers, onion, avocado, and tomato and toss with greens. Feel free to customize extras to your liking.
- Place sliced chicken on top of salad greens. Dress with either ranch dressing or my preferred method of olive oil, balsamic vinegar, and lemon juice to taste. (I use about a 1/2 tbsp of oil and vinegar and a small squirt of lemon juice for an individual salad.)
- This recipe is easily customized to suit your preferences or dietary needs
Get To Know The Blogger:
Hi! I’m Hayley writer and recipe developer for The Simple Supper. During the day I work as a Youth Social Worker helping young adults get their high school diploma’s and find jobs. When I’m not working or cooking I love to read, drink wine, and hang out with my pets and my husband. We have 4 cats, a dog, and a chinchilla that keeps us pretty busy. I love to cook and write and he loves to handle the photography and the technical side. We have really been enjoying getting to go on this food blogging journey together!