Ranch Chicken Salad

2
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (539.5 g)
  • Calories 1108
  • Total Fat - 41.9 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 85.1 mg
  • Sodium - 808.8 mg
  • Total Carbohydrate - 136.1 g
  • Dietary Fiber - 24.4 g
  • Sugars - 4.7 g
  • Protein - 49.5 g
  • Calcium - 74.3 mg
  • Iron - 6.5 mg
  • Vitamin C - 27.2 mg
  • Thiamin - 0.7 mg

Step 1

Season both sides of chicken with salt and pepper.

Step 2

Heat oil in a small, non-stick frying pan over a medium heat and add chicken and cook for about 3 to 4 minutes on each side, or until cooked through.

Step 3

Remove and cut into 1cm pieces and leave to cool.

Step 4

Meanwhile, heat the rice according to packet directions and allow to cool.

Step 5

Arrange lettuce, chicken, tomato, corn and rice in rows between two shallow, airtight containers and season with salt and pepper.

Step 6

Seal and refrigerate until ready to serve.

Step 7

Combine dressing and juice in a jug and whisk well and then divide between two small containers, seal and refrigerate.

Step 8

Just before serving, slice the avocado and arrange over salads and drizzle with dressing.

Step 9

TIP - Instead of cooking the chicken fillet, you can replace it with shredded roast chicken meat and any creamy salad dressing can be used, but adding the juice will give it a zesty flavour.

Tips & Variations


No special items needed.

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