High Protein Classic Salad with Homemade Ranch Dressing
Elevate your mealtime with this High Protein Classic Salad featuring tender grilled chicken, creamy avocado, and hearty chickpeas, all nestled atop a bed of crisp mixed greens, juicy cherry tomatoes, and crunchy cucumbers. Perfect for a nutritious lunch or dinner, this protein-packed salad is topped with perfectly cooked hard-boiled eggs and drizzled with a tangy, herb-infused homemade ranch dressing made from Greek yogurt, fresh dill, and buttermilk. Ready in just 35 minutes, this wholesome dish offers a delicious blend of textures and flavors while balancing healthy fats, fiber, and lean protein. Whether you're meal prepping or serving a crowd, this salad is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 cups Mixed greens
- 1 cup Cherry tomatoes
- 1 medium Cucumbers
- 2 pieces Hard-boiled eggs
- 1 medium Avocado
- 1 cup Canned chickpeas
- 0.5 cup Greek yogurt
- 0.25 cup Mayonnaise
- 0.25 cup Buttermilk
- 2 tablespoons Fresh dill
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 tablespoon Dried chives
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat a grill or skillet over medium-high heat. Coat the chicken breasts with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let them rest for 5 minutes before slicing into strips.
While the chicken is cooking, rinse and drain the canned chickpeas and set them aside.
In a large mixing bowl, combine mixed greens, halved cherry tomatoes, sliced cucumbers, and chickpeas. Mix well.
Peel and slice the hard-boiled eggs and avocado, then set them aside.
For the ranch dressing, in a medium-sized bowl, whisk together Greek yogurt, mayonnaise, and buttermilk until smooth. Stir in fresh chopped dill, garlic powder, onion powder, dried chives, lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
To assemble the salad, place the mixed greens mixture on a large serving platter or individual plates. Top with sliced chicken, hard-boiled eggs, and avocado slices.
Drizzle the homemade ranch dressing over the salad or serve it on the side.
Serve immediately and enjoy your protein-packed classic salad with homemade ranch dressing!
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 23.6 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 526 mg | 40% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3866 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
