Ranch Chicken Salad
December 10, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Season both sides of chicken with salt and pepper.
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.
Remove and cut into 1cm pieces and leave to cool.
Meanwhile, heat the rice according to packet directions and allow to cool.
Arrange lettuce, chicken, tomato, corn and rice in rows between two shallow, airtight containers and season with salt and pepper.
Seal and refrigerate until ready to serve.
Combine dressing and juice in a jug and whisk well and then divide between two small containers, seal and refrigerate.
Just before serving, slice the avocado and arrange over salads and drizzle with dressing.
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.