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Ranch Chicken and Cheddar Salad

 Ranch Chicken and Cheddar Salad
Serving salad for dinner tonight is anything but skimpy. There's chicken and cheese in every bite, and celery and apples give it a great crunch. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Ranch Chicken and Cheddar Salad (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.