Ranch Chicken Salad Recipe

Ranch Chicken Salad

Get it on the table in less than 20 minutes! - by Barbara Northwood

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Instead of cooking the chicken fillet, you can replace it with shredded roast chicken meat. Any creamy salad dressing can be used, but adding the juice will give it a zesty flavour.

Ingredients

200g chicken breast fillet, trimmed

Salt and pepper, to taste

1 tblsp olive oil

250g packet microwavable

Mexican-style brown rice

1 1⁄2 cups shredded baby cos lettuce

1 large tomato, chopped

2 x 125g cans corn kernels, drained

1⁄2 cup ranch salad dressing

1 tblsp lime juice

1⁄2 small avocado

Method

Season both sides of chicken with salt and pepper.
Heat oil in a small, non-stick frying pan over a medium heat. Add chicken. Cook for about 3 to 4 minutes on each side, or until cooked through. Remove. Cut into 1cm pieces. Cool.
Meanwhile, heat the rice according to packet directions. Allow to cool.
Arrange lettuce, chicken, tomato, corn and rice in rows between two shallow, airtight containers. Season with salt and pepper. Seal. Refrigerate until ready to serve.
Combine dressing and juice in a jug. Whisk well. Divide between two small containers. Seal. Refrigerate.
Just before serving, slice the avocado. Arrange over salads. Drizzle with dressing.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.