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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 pleasing crunch. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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 shallow dish, combine the first five ingredients. Add chicken, one piece at a time, and turn 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.
Nutrition Facts
3 cups: 320 calories, 14g fat (4g saturated fat), 86mg cholesterol, 784mg sodium, 20g carbohydrate (11g sugars, 5g fiber), 29g protein.

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