Categories: Salad
Ingredients
- Chicken:
- 2 Chicken Breasts, Boneless-Skinless & Trimmed of Fat
- 1/4 C. Hot Sauce (I used Frank's Red Hot.)
- 1/2 Tbsp. Dry Ranch Seasoning
- Salad:
- 4 C. Baby Spring Salad Mix
- 1 Medium Carrot, Grated
- 1/4 C. Reduced Fat Blue Cheese
- 12 Cherry Tomatoes, Halved or Quartered
- Drizzle Hot Sauce (I used Frank's Red Hot.), Optional
- Avocado Ranch Dressing:
- 1/2 Recipe Prepared Skinny Ranch (Dressing)
- 1/2 Small Avocado, Mashed
- 1/2 Tbsp. Dry Ranch Seasoning
Directions
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Prepare your chicken to marinate overnight or for at least two hours.
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Place the chicken, 1/4 c. of hot sauce, and the dry ranch seasoning in a ziplock bag or shallow baking dish. Seal and allow to set in the fridge to marinate overnight or at least for two hours. If you can, flip it over halfway through so that all sides are evenly marinated.
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While the chicken is marinating, whip up a quick batch of Skinny Ranch Dressing.
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Drop the mashed avocado and additional 1/2 tbsp. of Dry Ranch Seasoning into the prepared Skinny Ranch Dressing.
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Whisk it all together real well.
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Place it into an airtight container and set aside in the fridge for now.
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Grill your chicken via whatever method you prefer. I used my handy-dandy counter top grill today.
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While the chicken is cooking you can plate up the salad.
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Top each with grated carrot, 2 tbsp. blue cheese, 1/2 c. tomatoes and avocado ranch dressing.
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Once the chicken is cooked through, allow to cool slightly and slice. Place the chicken atop each salad and give a little drizzle of hot sauce if desired.