Ranch Chicken Salad Recipe

4.5 3 6
Ranch Chicken Salad Recipe
Ranch Chicken Salad Recipe photo by Taste of Home
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Ranch Chicken Salad Recipe

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4.5 3 6
Publisher Photo
I'm a wife and mother of two girls, and my weeknights are busy. So I rely on quick meals like this flavorful main-dish salad. It's a snap to saute the seasoned chicken strips and toss them with salad greens and shredded cheese. Topped with corn chips and an easy dressing, this is one hurry-up meal the whole family enjoys.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 2 teaspoons chili powder
  • 1 tablespoon vegetable oil
  • 1 package (16 ounces) ready-to-serve salad
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup ranch salad dressing
  • 3/4 cup salsa
  • 1/2 cup corn chips or crushed tortilla chips

Directions

Sprinkle chicken with chili powder. In a skillet, cook chicken in oil for 6 minutes or until the juices run clear. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips. Yield: 8 servings.
Originally published as Ranch Chicken Salad in Quick Cooking September/October 1998, p29

Nutritional Facts

1 cup: 272 calories, 20g fat (6g saturated fat), 50mg cholesterol, 428mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 16g protein.

  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 2 teaspoons chili powder
  • 1 tablespoon vegetable oil
  • 1 package (16 ounces) ready-to-serve salad
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup ranch salad dressing
  • 3/4 cup salsa
  • 1/2 cup corn chips or crushed tortilla chips
  1. Sprinkle chicken with chili powder. In a skillet, cook chicken in oil for 6 minutes or until the juices run clear. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips. Yield: 8 servings.
Originally published as Ranch Chicken Salad in Quick Cooking September/October 1998, p29

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Reviews forRanch Chicken Salad

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MY REVIEW
Donnadorothy User ID: 7739539 269457
Reviewed Jul. 14, 2017

"I've had this recipe since 1998 and finally tried it last night. DELICIOUS and very easy. My husband is a picky eater but he gave it 5 stars. So easy and fast to make and perfect for a girlfriend luncheon."

MY REVIEW
doxymama User ID: 7989004 242363
Reviewed Jan. 23, 2016

"I've been making this salad since it first appeared in an issue many years ago. It couldn't be easier to make, and is always delicious. It's a hit with kids and adults."

MY REVIEW
slye10001000 User ID: 5787172 229446
Reviewed Jul. 12, 2015

"This is good. It is one of those recipes that you can follow the method and make as many or as few as you want. I only had one chicken breast half, so I seasoned it with chili powder and grilled it ( I thought that would taste better) when I had the grill fired up for another meal. I sliced it and placed it on two serving plates of lettuce and mixed equal amounts of ranch dressing and salsa (as much or as little as needed). I sprinkled a little cheese and crushed chips over each serving. Very good!"

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