Chicken Ranch Salad
Source: dLife

Grilled chicken over greens with crumbled bacon and 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
0 3/4 cup  low fat buttermilk
2 tbsp  mayonnaise
2 tbsp  fresh lime juice
0 1/2 tsp  kosher salt
0 1/2 tsp  black pepper
0.125 tsp  thyme, leaves, ground
Optional toppings

0 1/4 cup  plain croutons
0 1/2 cup  fresh chopped red onion
3 piece  reduced sodium bacon slices, cooked
1 tsp  chopped parsley
  1. In food processor or blender, combine garlic, buttermilk, mayonnaise, lime juice, salt, pepper, and thyme in a blender. Blend on high for one minute.
  2. Combine chicken, cucumber, carrots, and celery. Pour dressing over the chicken mixture. Refrigerate for 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.
  4. Top with croutons, bacon, red onion slices, and fresh parsley, if desired.