Ranch Chicken and Cheddar Salad Recipe
- 2 tablespoons plus 1 teaspoon paprika
- 4 teaspoons brown sugar
- 3 teaspoons garlic powder
- 1 teaspoon seasoned salt
- 1/8 teaspoon cayenne pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 packages (5 ounces each) spring mix salad greens
- 1 cup chopped celery
- 1 cup shredded carrots
- 1 medium apple, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup reduced-fat ranch salad dressing
- 1. In a large resealable plastic bag, combine the first five ingredients. Add chicken, one piece at a time, and shake to coat. Place chicken on a greased broiler pan. Broil 6 in. from the heat for 6-8 minutes on each side or until chicken juices run clear.
- 2. Meanwhile, divide salad greens among four dinner plates. Top each with celery, carrots, apple and cheese. Cut chicken into strips; arrange over salads. Drizzle with dressing. Yield: 4 servings.
1 chicken breast half with about 3 cups salad equals 320 calories, 14 g fat (4 g saturated fat), 86 mg cholesterol, 784 mg sodium, 20 g carbohydrate, 5 g fiber, 29 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.