Description

A vibrant, protein-packed salad with juicy chicken, crisp veggies, and a creamy herby Greek yogurt ranch dressing—perfect for quick meals, meal prep, or a nourishing dinner.

Ingredients

1 lb chicken breast, cooked (grilled, baked, or pan-seared)
1 cup Greek yogurt
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp garlic powder
1 tsp onion powder
2 tsp lemon juice
6 cups romaine or mixed greens
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 cup shredded carrots
1 tbsp olive oil (for cooking chicken)
Salt and black pepper to taste

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Instructions

Season chicken breasts with salt, pepper, and olive oil. Cook until golden and cooked through. Let rest, then slice or shred.
In a bowl, whisk together Greek yogurt, lemon juice, garlic powder, onion powder, dill, parsley, salt, and pepper. Taste and adjust seasoning.
Chop greens, dice cucumber, halve tomatoes, slice onion, and shred carrots.
In a large bowl, layer greens and veggies. Top with sliced or shredded chicken.
Drizzle with ranch dressing and toss gently to coat. Garnish with extra herbs or red pepper flakes if desired. Serve immediately.

Notes

Garnish with roasted sunflower seeds, scallions, radishes, or crumbled feta for extra texture and flavor.
Great for meal prep—store chicken, veggies, and dressing separately up to 3 days.
Substitute dairy-free yogurt and herbs for a vegan/dairy-free version.