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Easy Ranch Chicken Salad Bowl Recipe

Easy Ranch Chicken Salad Bowl

A fresh, filling salad bowl made with pan-cooked ranch-seasoned chicken, crisp greens, colorful vegetables, cheddar, bacon, and creamy ranch dressing. It makes four portions in about 30 to 35 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken breasts
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Paprika
For the Salad Bowls
  • 8 cups Chopped romaine lettuce or mixed salad greens
  • 1 cup Cherry tomatoes, halved
  • 1 cup Cucumber, diced
  • 1 cup Corn kernels
  • 1/2 medium Avocado, diced
  • 1/4 small Small red onion, thinly sliced
  • 1/2 cup Shredded cheddar cheese
  • 1/4 cup Cooked crumbled bacon
  • 1/3 to 1/2 cup Ranch dressing
  • 1 tablespoon Fresh chives or parsley, chopped

Method
 

Step-by-Step
  1. Pat the chicken dry, then rub it with olive oil, kosher salt, black pepper, garlic powder, and paprika.
  2. Heat a skillet over medium heat. Cook the chicken for approximately 5 to 7 minutes per side, depending on thickness, until the thickest part reaches 165°F/74°C.
  3. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice or dice it once the juices have redistributed.
  4. Divide the chopped romaine or mixed greens among four bowls. Arrange the tomatoes, cucumber, corn, avocado, red onion, cheddar, and bacon over the greens.
  5. Add the sliced chicken to each bowl. Drizzle with ranch dressing, garnish with fresh chives or parsley, and serve immediately.

Notes

For extra-moist chicken, marinate it in 2 to 3 tablespoons of ranch dressing for 30 minutes before cooking. Keep dressing separate for make-ahead bowls, refrigerate leftovers within 2 hours, and use them within 3 to 4 days.