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SOUTHWESTERN RANCH CHICKEN SALAD

Salade ranch au poulet style sud ouest
Breasts Salads Skillet Summertime Quick recipes
2-4 Portions
15 min Prepping
10 min Cooking
Recipe Easy

Ingredients

  • 1 tbsp. (15 ml) olive oil
  • 1 head iceberg lettuce, quartered
  • 1/4 cup (65 ml) bacon, cooked and chopped
  • 1/4 cup (65 ml) cherry tomatoes, halved
  • 1/4 cup (65 ml) corn kernels
  • 2 radishes, sliced
  • Salt and pepper to taste

RANCH SAUCE

  • 1/2 cup (125 ml) mayonnaise
  • 1/2 cup (125 ml) buttermilk
  • 1/2 cup (125 ml) sour cream
  • 1 tbsp. (15 ml) fresh parsley, chopped
  • 1 tbsp. (15 ml) fresh dill, chopped
  • 1 tbsp. (15 ml) fresh chives, chopped
  • 1/2 tsp. (3 ml) onion powder
  • 1/2 tsp. (3 ml) garlic powder
  • Juice of one lemon
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. Whisk all dressing ingredients together in a glass container. Set aside.
  2. In a nonstick skillet, heat olive oil over medium-high heat and brown chicken strips 3–4 minutes on each side.
  3. Assemble salad ingredients on a serving platter. Coat generously with ranch dressing.

*Note: Ranch dressing is better when prepared a few hours ahead and refrigerated. It will last 3–4 days in the refrigerator.