Healthy Ranch Chicken Salad

Healthy Ranch Chicken Salad is a fresh, protein-packed meal that brings together seasoned chicken, crisp vegetables, and a flavorful homemade ranch dressing made with Greek yogurt and herbs. This vibrant salad is ideal for lunch or dinner, offering a balance of lean protein, healthy fats, and fiber. With simple ingredients and minimal prep time, it’s a satisfying, nutritious dish that’s easy to love.

Why You’ll Love This Recipe

This salad is hearty enough to be a full meal, but light and refreshing at the same time. The homemade ranch dressing is a healthier take on the classic, made with Greek yogurt, lemon juice, and fresh herbs. The marinated chicken adds rich flavor, while the avocado, tomatoes, and cucumbers keep the salad vibrant and texturally balanced. It’s easy to prepare, customizable, and ideal for meal prep or casual entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad:

• 1 pound chicken breast, cut into bite-sized pieces

• 1 tablespoon olive oil

• 4 cups packed greens of choice (e.g., romaine, spinach, arugula, or mixed greens)

• ¼ small red onion, thinly sliced

• ¾ cup cherry or grape tomatoes, halved

• ½ English cucumber, sliced or chopped

• 1 avocado, sliced

• ⅓ cup corn (fresh, frozen and thawed, or canned and drained)

For the Homemade Ranch Dressing:

• 1 cup plain non-fat Greek yogurt

• 2–3 cloves garlic, minced

• 2 teaspoons lemon juice

• 2 tablespoons finely chopped onion

• 1 tablespoon Dijon mustard

• 2 tablespoons fresh chives, finely chopped

• 1 tablespoon fresh parsley, finely chopped

• 1 tablespoon fresh dill, finely chopped

• Sea salt and freshly ground black pepper, to taste

Directions

1. Make the Ranch Dressing
   In a small jar, combine the Greek yogurt, garlic, lemon juice, chopped onion, Dijon mustard, chives, parsley, dill, salt, and pepper.
   Secure the lid and shake vigorously to emulsify.
   Set aside in the refrigerator until ready to use.

2. Marinate the Chicken
   Pour about ⅓ of the prepared ranch dressing over the chicken pieces and mix to coat.
   Let the chicken marinate for at least 15 minutes in the refrigerator.
   Reserve the remaining dressing for the salad.

3. Cook the Chicken
   Heat the olive oil in a large non-stick skillet over medium heat.
   Add the marinated chicken in a single layer and cook for 5–7 minutes, or until golden and cooked through. Set aside.

4. Assemble the Salad
   In a large salad bowl, arrange the greens, tomatoes, cucumber, red onion, corn, and avocado slices.
   Top with the cooked chicken pieces.

5. Dress and Serve
   Drizzle the remaining ranch dressing over the salad just before serving. Toss gently to combine and enjoy immediately.

Servings and timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 7 minutes

• Total Time: 22 minutes

Variations

• Protein Swap: Use chicken thighs or shrimp instead of chicken breast.

• Store-Bought Option: Substitute the homemade ranch with your favorite bottled version if short on time.

• Add-Ons: Include olives, bell peppers, shredded carrots, or roasted chickpeas for more texture and variety.

• Vegan Version: Swap chicken for tofu or tempeh, and use a plant-based yogurt for the dressing.

• Grain Boost: Add quinoa or brown rice for a more filling salad.

Storage/reheating

Store salad ingredients and dressing separately for best results.

• Chicken: Store cooked chicken in an airtight container in the refrigerator for up to 3 days.

• Dressing: Refrigerate the ranch dressing for up to 5 days.

• Assembled Salad: Best enjoyed fresh. If storing leftovers, keep avocado separate to avoid browning.

FAQs

Can I use store-bought ranch dressing?

Yes, you can use your favorite prepared ranch dressing if preferred or if you’re short on time.

How long should I marinate the chicken?

At least 15 minutes is recommended, but you can marinate it for up to 8 hours for more flavor.

Can I make this salad ahead of time?

Yes, prep all the components ahead and assemble just before serving for best freshness.

Is this salad gluten-free?

Yes, all ingredients in the base recipe are naturally gluten-free.

Can I grill the chicken instead?

Absolutely. Grilled chicken adds a smoky flavor and works wonderfully in this salad.

What greens work best?

Any leafy greens such as romaine, spinach, arugula, or spring mix work well in this salad.

Can I meal prep this salad?

Yes, store all ingredients separately and assemble just before eating to maintain freshness.

What if I don’t have fresh herbs?

You can use dried herbs in smaller quantities (⅓ of the fresh amount), though fresh herbs provide the best flavor.

Is this salad keto-friendly?

Yes, it’s low in carbohydrates and fits well within a ketogenic diet.

Can I omit the corn?

Yes, the corn is optional and can be omitted or replaced with another vegetable like bell pepper.

Conclusion

Healthy Ranch Chicken Salad is a wholesome, protein-rich dish full of fresh flavors and satisfying textures. Whether you’re preparing it for a weekday lunch, a light dinner, or meal prepping for the week, this salad is a reliable, customizable, and nutrient-dense choice. With the creamy homemade ranch dressing and savory seasoned chicken, it’s sure to become a go-to favorite in your recipe rotation.

Healthy Ranch Chicken Salad

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 2–3 servings
• Category: : Salad, Lunch, Main Course
• Method: Sautéing, Assembling
• Cuisine: American
• Diet: Gluten Free

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Description

This Healthy Ranch Chicken Salad is loaded with fresh vegetables, juicy pan-seared chicken, and a homemade Greek yogurt ranch dressing. It’s a clean, high-protein, and flavor-packed salad perfect for lunch or dinner.
Keywords: healthy ranch chicken salad, Greek yogurt ranch, low carb chicken salad, ranch salad recipe, high protein salad, gluten-free chicken salad

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Ingredients

For the Salad:

• 1 pound chicken breast, cut into bite-sized pieces

• 1 tbsp olive oil

• 4 cups packed greens (spinach, mixed greens, or romaine)

• 1/4 small red onion, thinly sliced

• 3/4 cup cherry or grape tomatoes, halved

• 1/2 English cucumber, sliced or chopped

• 1 avocado, sliced

• 1/3 cup corn (fresh or canned)

For the Homemade Ranch Dressing:

• 1 cup plain non-fat Greek yogurt

• 2-3 cloves garlic, minced

• 2 tsp lemon juice

• 2 tbsp finely chopped onion

• 1 tbsp Dijon mustard

• 2 tbsp fresh chives, finely chopped

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh dill, finely chopped

• Sea salt and black pepper to taste

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Instructions

1. Make the Ranch Dressing:
   Add all dressing ingredients to a small jar. Close the lid and shake until emulsified.

2. Marinate the Chicken:
   Pour about ⅓ of the dressing over the chicken. Toss to coat and let it marinate for at least 15 minutes in the fridge. Refrigerate the rest of the dressing.

3. Cook the Chicken:
   Heat olive oil in a large non-stick pan over medium heat. Add chicken in a single layer. Cook for 5–7 minutes until golden and fully cooked through.

4. Assemble the Salad:
   In a large bowl, layer greens, cooked chicken, onion, tomatoes, cucumber, avocado, and corn. Drizzle with remaining dressing and toss gently before serving.

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Notes

• Protein swaps: Use chicken thighs for more richness, or swap with shrimp if preferred.

• Add-ons: Feel free to add olives, shredded carrots, or bell peppers—just note they’ll affect calories.

• Dressing shortcut: You can use your favorite store-bought ranch if you don’t want to make it from scratch.

• Meal prep: Store dressing separately until ready to eat to keep greens fresh.

• Make it dairy-free: Use a plant-based yogurt alternative for the dressing.