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Cheddar Chicken Ranch Salad

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INGREDIENTS

  • 2 tsp. Caribbean jerk seasoning blend
  • 4 (5 to 6 oz.) boneless, skinless chicken breast halves, preferably free range or organically raised
  • 2 tsp. canola oil
  • 2 cloves garlic, minced
  • 4 slices Sargento® Deli Style Sliced Medium Cheddar Cheese , cut diagonally in half
  • 8 cups mixed salad greens
  • 1 cup grape or cherry tomatoes, halved if large
  • 1/3 cup light or regular ranch salad dressing
 

DIRECTIONS

  • 1

    Sprinkle seasonings over both sides of chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook 5 minutes per side or until chicken is cooked through. Arrange cheese over chicken; reduce heat to low. Cover; cook 1 minute to melt cheese.

  • 2

    Meanwhile, in a large bowl, combine salad greens, tomatoes and dressing; toss well and transfer to 4 plates. Cut chicken crosswise into thick slices; arrange over salads.

Cheddar Chicken Ranch Salad
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 570

Total Fat 46.3g

Saturated Fat 9.9g

Trans Fat 4.5g

Polyunsaturated Fat 1.7g

Cholesterol 113mg

Sodium 780mg

Carbohydrates 6g

Protein 34g

Dietary Fiber 3g

Vitamin A 335%

Vitamin C 23%

Calcium 221%

Iron 5%