Ranch Salad & Grilled Chicken

A bed of fresh greens is topped with charred pops of corn, tangy tomato, juicy cucumber chunks, salty feta cubes & creamy avo slices. Served with golden chicken mini fillets & a ranch dressing that will make you want seconds, thirds, and fourths!

Ranch Salad & Grilled Chicken

with ranch dressing, fresh green leaves & avocado

4.7

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Butter
  • Paper Towel
Photo of Ranch Salad & Grilled Chicken
  1. ALL OF THE Almonds

    Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. CHARRED Corn

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. RUB-A-DUB-RUB

    In a bowl, combine ½ the NOMU rub, the Ranch Dressing, a sweetener, and seasoning. Set aside.

  4. MINI-FILLET FRY MOMENT

    Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.

  5. HAVO SOME AVO

    Halve the Avocado and set aside one of the halves for another meal. Slice the avocado, season, and set aside.

  6. WHAT A MEAL!

    Make a bed of the shredded leaves. Top with the tender Chicken/" title="View all our recipes with Chicken at eCook">Chicken, the charred Corn, the diced Tomato, the Cucumber chunks, the drained feta, the seasoned Avocado slices, and the toasted Almonds. Drizzle over the Ranch Dressing and garnish with the chopped chives. Enjoy, Chef!

  1. ALL OF THE Almonds

    Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. CHARRED Corn

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. RUB-A-DUB-RUB

    In a bowl, combine ½ the NOMU rub, the Ranch Dressing, a sweetener, and seasoning. Set aside.

  4. MINI-FILLET FRY MOMENT

    Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.

  5. HAVO SOME AVO

    Halve the Avocado and remove the pip. Slice the avocado, season, and set aside.

  6. WHAT A MEAL!

    Make a bed of the shredded leaves. Top with the tender Chicken/" title="View all our recipes with Chicken at eCook">Chicken, the charred Corn, the diced Tomato, the Cucumber chunks, the drained feta, the seasoned Avocado slices, and the toasted Almonds. Drizzle over the Ranch Dressing and garnish with the chopped chives. Enjoy, Chef!

  1. ALL OF THE Almonds

    Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. CHARRED Corn

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.

  3. RUB-A-DUB-RUB

    In a bowl, combine ½ the NOMU rub, the Ranch Dressing, a sweetener, and seasoning. Set aside.

  4. MINI-FILLET FRY MOMENT

    Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.

  5. HAVO SOME AVO

    Halve the Avocados and set aside one of the halves for another meal. Slice the avocados, season, and set aside.

  6. WHAT A MEAL!

    Make a bed of the shredded leaves. Top with the tender Chicken/" title="View all our recipes with Chicken at eCook">Chicken, the charred Corn, the diced Tomato, the Cucumber chunks, the drained feta, the seasoned Avocado slices, and the toasted Almonds. Drizzle over the Ranch Dressing and garnish with the chopped chives. Enjoy, Chef!

  1. ALL OF THE Almonds

    Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. CHARRED Corn

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.

  3. RUB-A-DUB-RUB

    In a bowl, combine ½ the NOMU rub, the Ranch Dressing, a sweetener, and seasoning. Set aside.

  4. MINI-FILLET FRY MOMENT

    Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.

  5. HAVO SOME AVO

    Halve the Avocados and remove the pip. Slice the avocados, season, and set aside.

  6. WHAT A MEAL!

    Make a bed of the shredded leaves. Top with the tender Chicken/" title="View all our recipes with Chicken at eCook">Chicken, the charred Corn, the diced Tomato, the Cucumber chunks, the drained feta, the seasoned Avocado slices, and the toasted Almonds. Drizzle over the Ranch Dressing and garnish with the chopped chives. Enjoy, Chef!

Frequently Asked Questions

What is the preparation time for Ranch Salad & Grilled Chicken?

The preparation time for Ranch Salad & Grilled Chicken with ranch dressing, fresh green leaves & avocado is between 20 and 35 minutes.

What is the total time required to make Ranch Salad & Grilled Chicken with ranch dressing, fresh green leaves & avocado?

The total time required to make Ranch Salad & Grilled Chicken with ranch dressing, fresh green leaves & avocado is between 35 and 50 minutes.

How many servings does Ranch Salad & Grilled Chicken provide?

4 servings

What are the main ingredients in Ranch Salad & Grilled Chicken?

Almonds, Avocado, Avocados, Chicken, Corn, Cucumber, Danish-style Feta, Free-range Chicken Mini Fillets, Fresh Chives, Green Leaves, NOMU One For All Rub, Ranch Dressing, Tomato, Tomatoes

What is the nutritional information of Ranch Salad & Grilled Chicken?

Calories: 821, Carbs: 44 grams, Fat: grams, Protein: 55.5 grams, Sugar: 10.2 grams, Salt: 1090 grams

How do I prepare Ranch Salad & Grilled Chicken?

HAVO SOME AVO: Halve the avocado and remove the pip. Slice the avocado, season, and set aside. WHAT A MEAL!: Make a bed of the shredded leaves. Top with the tender chicken, the charred corn, the diced tomato, the cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef! CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. RUB-A-DUB-RUB: In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside. MINI-FILLET FRY MOMENT: Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside. ALL OF THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Ranch Salad & Grilled Chicken?

Almonds, Avocado, Avocados, Chicken, Corn, Cucumber, Danish-style Feta, Free-range Chicken Mini Fillets, Fresh Chives, Green Leaves, NOMU One For All Rub, Ranch Dressing, Tomato, Tomatoes

How many calories does Ranch Salad & Grilled Chicken have?

821 calories

How much fat content does Ranch Salad & Grilled Chicken have?

grams

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