Description
A colorful salad packed with juicy chicken, fresh veggies, and creamy ranch dressing, perfect for a wholesome meal.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 4 cups mixed greens (spinach, lettuce, or kale)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup corn, canned or frozen (thawed)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup plain Greek yogurt
- 1/4 cup ranch dressing (store-bought or homemade)
- Salt and pepper to taste
- Optional: Avocado slices
- Optional: Turkey bacon or chicken bacon for added crunch
Instructions
- Start by gathering all your fresh ingredients.
- Rinse your mixed greens thoroughly under cold water.
- Dice your vegetables: cherry tomatoes, cucumber, red onion, bell peppers, and slice your carrots.
- If you’re integrating bacon, cook it according to package instructions until crispy.
- In a separate bowl, whisk together the Greek yogurt and ranch dressing until smooth.
- Pour the dressing over the salad and gently toss to combine.
- Finally, season with salt and pepper to taste.
Notes
Store leftovers in the refrigerator for about 2-3 days, but keep the dressing separate to avoid soggy greens.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg