Chicken Ranch Salad with Avocado
This chicken ranch salad is one of my favorites. One of the best things about it is the homemade ranch dressing.
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.