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Chicken Ranch Salad
Source: dLife

Grilled chicken over greens with a homemade creamy ranch dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 174.4
Total Carbs 7.5 g
Dietary Fiber 1.4 g
Sugars 4.5 g
Total Fat 8.3 g
Saturated Fat 1.6 g
Unsaturated Fat 0.5 g
Potassium 227.0 mg
Protein 16.7 g
Sodium 385.3 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Meat , 1/2 Milk , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  Cucumber, with skin, fresh, slices
1 1/2 cup  cooked chicken breast, diced
0 1/2 cup  fresh chopped celery
0 1/2 cup  sliced carrots
1 pinch  chopped parsley
4 cup  romaine lettuce
1 each  medium garlic cloves
3 tbsp  low fat buttermilk
1 tsp  mayonnaise
1/2 tsp  fresh lime juice
1 pinch  kosher salt
1 pinch  black pepper
1/4 tsp  thyme, leaves, ground
  1. In food processor, fitted with steel blade, pulse to combine garlic, buttermilk, mayonnaise, lime juice, salt, pepper, and thyme.
  2. In medium bowl, combine chicken, cucumber, carrots, and celery. Pour dressing over chicken mixture. Refrigerate at least 2 hours.
  3. To serve, arrange 1 cup of lettuce on each of 4 serving plates, and top each with an equal amount of the chicken salad.

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