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High Protein Ranch Chicken Salad

Flavor-packed salad with crispy chicken tenders and a creamy yogurt ranch dressing.

Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Crispy Chicken

  • 1 lb boneless, skinless chicken tenders
  • 2 large eggs, beaten
  • 1 cup almond flour
  • 2 tsp Italian seasoning
  • ½ tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • Avocado oil spray

Ranch Dressing

  • 1 cup low-fat greek yogurt
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • ¾ tsp kosher salt
  • ½ tsp dried chives
  • ½ tsp garlic powder
  • ¼ tsp garlic powder
  • Freshly cracked black pepper, to taste
  • Juice from ½ lemon
  • Milk, to thin

Salad

  • 4 cups chopped lettuce
  • ¾ cup halved cherry tomatoes
  • ½ cup fresh corn
  • ½ small red onion, sliced
  • 2 tbsp fresh dill
  • 2 tbsp fresh parsley
  • (Optional): 1 avocado, cubed

Instructions

  1. Start by preparing the chicken. Pat dry chicken and season with kosher salt and pepper. 

  2. Beat 2 eggs in a shallow bowl. In a second shallow bowl, combine flour, spices, salt, and pepper. 

  3. Dip chicken tender in the egg, then into the flour mixture and shake off an excess and place on a large parchment-lined baking sheet. Spray both sides with avocado oil spray. 

  4. Preheat air fryer to 400°F. Spray basket with avocado oil. Cook chicken in batches, 6-7 minutes on each side until cooked through, crispy, and golden. 

  5. Make the dressing. Whisk together all ingredients in a bowl. Add milk ~1 tbsp at a time, until a pourable consistency. 

  6. Assemble salad by adding lettuce to a large serving bowl. Top with cherry tomatoes, corn, red onion, cubed avocado, and fresh herbs. Add chicken on top. Serve with dressing.