Description
Enjoy a delightful and crunchy twist on a classic salad with this crispy chicken salad topped with creamy buttermilk ranch dressing.
Ingredients
Scale
- 2 cups mixed greens
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 3/4 cup buttermilk ranch dressing
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Marinate chicken breasts in buttermilk for at least 1 hour.
- Coat marinated chicken with panko breadcrumbs, then place on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 25-30 minutes, or until chicken is cooked through and golden brown.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, and cheddar cheese.
- Slice the cooked chicken and place it on top of the salad.
- Drizzle with buttermilk ranch dressing before serving.
Notes
- For extra crunch, try frying the chicken instead of baking.
- Feel free to customize the salad with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 90 mg