Chicken Salad with Croutons & Ranch Dressing
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Ingredients
For the chicken:
3 chicken breasts
5 tbsp extra virgin olive oil
1 tbsp dried oregano
1 tbsp dried rosemary
1 tsp garlic powder
Salt and pepper
For the salad:
1 head of lettuce, roughly chopped
½ small red onion, thinly sliced
A handful of cherry tomatoes, halved
2 sweet pointed peppers, chopped
½ cucumber, cubed
For the croutons:
2 slices white bread, cut into small cubes
2 tbsp olive oil
Salt and pepper
For the dressing
100g mayonnaise
100g sour cream
100g buttermilk
½ tsp dried dill
½ tsp dried parsley
½ tsp onion powder
½ tsp garlic powder
Pinch of salt
Black pepper, to taste
1 tsp lemon juice
To garnish:
30g freshly grated Parmesan
Method
To make the dressing, whisk all dressing ingredients in a bowl and chill in the fridge.
Prepare the croutons. Toss bread cubes in olive oil, season, and bake at 200°C/180°C fan/gas 6 for 10 minutes until golden.
Cut chicken into bite-sized pieces. Toss with 2 tbsp oil, oregano, rosemary, garlic powder, salt, and pepper. Pan-fry until golden and cooked through. Set aside.
Layer lettuce, onion, tomatoes, peppers, and cucumber in a large bowl. Drizzle with 1 tbsp olive oil and sprinkle over half the Parmesan. Toss to combine.
Top with chicken, scatter over croutons, drizzle with ranch dressing, and garnish with remaining Parmesan.
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