Name: Chicken Ranch Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 LB. chicken breast; 6 oz shredded carrots; ¼ cup olive oil; 2 cups diced bell pepper; 2 medium avocados; ½ cup feta cheese; 9 oz chopped lettuce; ½ cup plain Greek yogurt; 1 ½ cups corn; ½ cup lemon juice; 2 TBSP black pepper; 2 TBSP smoked paprika; 1 TBSP onion powder; 4 Jalapeño poppers; 2 TBSP dried dill; 2 TBSP garlic powder; 2 TBSP salt

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This chicken ranch salad is one of my favorites. One of the best things about it is the homemade ranch dressing. The dressing is not only healthy but also tastes fantastic. You would want to make this salad for a quick and healthy lunch. When I do not have much time, I prep salads like these and am good to go for four days.

Serving: 4

Prep time: 10 mins

Cook time: 20 mins

Ingredients:

1.5 LB. chicken breast
6 oz shredded carrots
1/4 cup olive oil
2 cups diced bell pepper
2 medium avocados
1/2 cup feta cheese
9 oz chopped lettuce
1/2 cup plain greek yogurt
1 1/2 cups corn
1/2 cup lemon juice
2 tbsp black pepper
2 tbsp smoked paprika
1 tbsp onion powder
4 jalapeño peppers (optional)
2 tbsp dried dill
2 tbsp garlic powder
2 tsp salt

Instructions:

Cut the chicken breast into cubes. Heat some olive oil over medium heat in a nonstick pan and add the chicken breast, smoked paprika, 1 tsp salt, 1 tbsp black pepper, 1 tbsp dill, and 1 tbsp garlic powder. Cook for 10- 15 minutes or until the chicken breast is fully cooked.
Cut the romaine lettuce, jalapeño pepper, and bell peppers. Wash and drain the corn.
In 32-oz mason jars, add 2 tbsp of Greek yogurt, 1 tbsp olive oil, 1/2 tsp dill, 1/2 tsp black pepper, 1/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tbsp lemon juice to each jar and combine. I used four jars.
To each jar, add 1/4 cup corn, 1/2 cup shredded carrots, 1 tbsp jalapeño pepper, 1/2 cup bell pepper, 1/2 cup cooked chicken breast, 1/4 cup diced avocado, 1/2 cup romaine lettuce, and 2 tbsp feta cheese.
Store in the fridge for 4 to 5 days. When it is time to eat, transfer to a bowl, combine, and enjoy.

Chicken Ranch Salad

Recipe by Fayette Nyehn

This chicken ranch salad is one of my favorites. One of the best things about it is the homemade ranch dressing.

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Servings 4

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1.5 LB. chicken breast
6 oz shredded carrots
¼ cup olive oil
2 cups diced bell pepper
2 medium avocados
½ cup feta cheese
9 oz chopped lettuce
½ cup plain Greek yogurt
1 ½ cups corn
½ cup lemon juice
2 TBSP black pepper
2 TBSP smoked paprika
1 TBSP onion powder
4 Jalapeño poppers
2 TBSP dried dill
2 TBSP garlic powder
2 TBSP salt

Instructions

Cut the chicken breast into cubes. Heat some olive oil over medium heat in a nonstick pan and add the chicken breast, smoked paprika, 1 tsp salt, 1 tbsp black pepper, 1 tbsp dill, and 1 tbsp garlic powder. Cook for 10- 15 minutes or until the chicken breast is fully cooked.
Cut the romaine lettuce, jalapeño pepper, and bell peppers. Wash and drain the corn.
In 32-oz mason jars, add 2 tbsp of Greek yogurt, 1 tbsp olive oil, ½ tsp dill, ½ tsp black pepper, ¼ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and 1 tbsp lemon juice to each jar and combine. I used four jars.
To each jar, add ¼ cup corn, ½ cup shredded carrots, 1 tbsp jalapeño pepper, ¼ cup bell pepper, 1/2 cup cooked chicken breast, ¼ cup diced avocado, ½ cup romaine lettuce, and 2 tbsp feta cheese.
Store in the fridge for 4 to 5 days. When it is time to eat, transfer to a bowl, combine, and enjoy.