This oh so good for you ranch grilled chicken salad is our second family favorite salad in my super salad series. Say that three times fast! Resting on a bed of romaine lettuce and arugula, this creamy,tangy ranch grilled chicken is surrounded by sugared almonds, fresh veggies and crumbled feta cheese. This salad with its tangy, sweet, crunchy bite is sure to hit a home run at your dinner table!
Ingredients
-
1 lb
chicken tenderloins -
1 bunch
romaine lettuce -
1 cup
baby or regular arugula -
1/2 bag
baby carrots -
3
tomatoes- sliced -
1
cucumber-sliced -
1 jar
buttermilk ranch dressing(see below for homemade recipe)-be sure to save some to add to your completed salad -
1/3 cup
crumbled feta cheese -
1/2 cup
sugared almonds-click here for recipe
Cooking Directions
- Marinate the chicken tenderloins in ranch dressing for a couple of hours or longer-be sure to save enough dressing to add to your completed salad.
- Grill chicken on medium heat turning half way through cooking time and cook until done. Remove from grill and place on a platter, set aside
- Using a cutting board cut up the romaine lettuce and add to a Salad Bowl
- Add to the Salad Bowl the arugula, carrots, tomatoes, cucumber, sugared almonds and feta cheese
- Slice chicken into chunks or strips and add on top of salad
- Drizzle with extra buttermilk ranch dressing
- Serve alongside some crusty bread
- Enjoy 🙂
-
1 cup
mayonnaise - 1 cup sour cream
-
1 cup
buttermilk-directions below for making your own - 2 Tablespoons olive oil
-
1 Tablespoon
lemon juice -
2
garlic cloves-minced -
1 Tablespoon
fresh chives,chopped fine -
1 Tablespoon
fresh or dry dill -
salt and pepper
to taste
Cooking Directions
- Mix together mayonnaise, sour cream and buttermilk
- Slowly stir in the olive oil and lemon juice
- Add the garlic, chives and dill
- Add salt and pepper to taste
- Mix together well
- Refrigerate until ready to enjoy 🙂
- **to make your own buttermilk add 1 Tablespoon of lemon juice to 1 cup of milk. Allow to sit for 10 minutes.**
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