Ranch Chicken Chopped Salad
Smoky grilled chicken thighs, silky avocado cubes, cherry tomatoes, and a homemade buttermilk ranch dressing take this ranch chicken chopped salad to another level!
Servings 6 servings
Calories 400kcal
Ingredients
Buttermilk Ranch Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon powdered buttermilk
- 2 tablespoons 2% or skim milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Ranch Chicken Chopped Salad
- 1 tablespoon powdered buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1-1/2 lbs boneless skinless chicken thighs
- 2 medium heads romaine lettuce
- 1 small bunch green onions
- 1 cup cherry tomatoes, halved
- 1 medium avocado, pitted and diced into 1/2-inch cubes
- 1 small cucumber, thinly sliced
- 1/2 cup shaved Parmesan or asiago cheese
Instructions
Buttermilk Ranch Dressing
- In a small bowl, combine all dressing ingredients until smooth. Season dressing with salt and pepper to taste and store in refrigerator until ready to use.
Ranch Chicken Chopped Salad
- In a small bowl, combine powdered buttermilk, spices, salt, and pepper. Drizzle chicken thighs with olive oil and rub all over with buttermilk spice mixture.
- Preheat an outdoor grill to 400F OR prepare a large skillet to use indoors on stovetop by greasing well and heating over medium-high heat.
- Arrange chicken thighs on grill or in skillet on stovetop and allow to cook, turning occasionally until chicken registers 165F, about 8-10 minutes of cooking.
- Place chicken thighs, romaine lettuce, green onions, and cherry tomatoes on same cutting board and use a sharp knife to cut salad into bite-sized pieces.
- Transfer salad to a large bowl and toss in avocado, cucumber, and Parmesan shavings. Drizzle dressing over salad and toss to coat. Serve salad immediately and enjoy!
Notes
Storing Instructions
Salad is best if served immediately after assembly. See blog post for make ahead instructions.
Nutrition
Serving: 8 oz salad | Calories: 400kcal | Carbohydrates: 7g | Protein: 27g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 600mg | Potassium: 616mg | Fiber: 3g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 2mg