Citrus Chicken 10 Layer Salad

Homemade Creole Buttermilk Ranch Dressing!

As I stated in my previous post, Chopped Pasta Salad, I love salad. I try to make at minimum one salad a week.

This week I decided to make citrus marinated grilled chicken with 10 layers of goodness and homemade buttermilk ranch dressing.

I love ranch dressing and this was so simple to do. I used buttermilk, light mayonnaise, a little sour cream, hot sauce, fresh thyme, black pepper, garlic and onion powder and a little creole seasoning.  

Once you prep all the veggies, the dressing goes together in about 2 minutes and then you can chow down.

Citrus Chicken 10 Layer Salad

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4-6

Citrus Chicken

6 chicken tenders
1/2 tbsp. oregano
1/2 tbsp. creole seasoning or seasoning salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chili powder
1 lemon, zested, juiced
1 lime, zested, juice
3 tbsp. extra virgin oil + more to grill

Directions:


Rinse chicken and in a large bowl add all seasonings, zest and juice of lemon and limes and 3 tablespoons of extra virgin olive oil. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.


Remove chicken from refrigerator and in a large grill pan heat about 1 tablespoon of extra virgin olive oil over medium high heat. Grill chicken for 7 minutes per side or until chicken is no longer pink inside.

Allow chicken to rest while you prep the vegetables and dressing.

Creole Buttermilk Ranch Dressing

1 c. buttermilk
1/2 c. mayonnaise
1/2 c. sour cream or Greek yogurt
2 tsp. fresh thyme
1 1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. creole seasoning
1 tsp. garlic powder
1 tsp. hot sauce

In a medium bowl whisk everything well, refrigerate until ready to use.

Salad:

4 c. mixed salad greens
1 head of broccoli, blanched, shocked in cold water
1 can of chickpeas, drained, rinsed
1/2 c. jack cheese, shredded
1/2 c. cheddar cheese, grated
1 c. shredded carrots
1 cucumber, peeled, seeded, sliced
1 small container of grape tomatoes
chicken breast, grilled, chopped
ranch dressing


Directions:

Place ranch dressing at the bottom of a large jar or salad bowl, layer in whatever order your prefer, remember to not place salad greens directly on top of dressing so they will not wilt.

I always place broccoli or tomatoes first because I like my broccoli to soak up the dressing. Refrigerate salad until ready to serve. Toss and enjoy.

Homemade Creole Buttermilk Ranch Dressing!

As I stated in my previous post, Chopped Pasta Salad, I love salad. I try to make at minimum one salad a week.

This week I decided to make citrus marinated grilled chicken with 10 layers of goodness and homemade buttermilk ranch dressing.

I love ranch dressing and this was so simple to do. I used buttermilk, light mayonnaise, a little sour cream, hot sauce, fresh thyme, black pepper, garlic and onion powder and a little creole seasoning.  

Once you prep all the veggies, the dressing goes together in about 2 minutes and then you can chow down.

Citrus Chicken 10 Layer Salad

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4-6

Citrus Chicken

6 chicken tenders
1/2 tbsp. oregano
1/2 tbsp. creole seasoning or seasoning salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chili powder
1 lemon, zested, juiced
1 lime, zested, juice
3 tbsp. extra virgin oil + more to grill

Directions:


Rinse chicken and in a large bowl add all seasonings, zest and juice of lemon and limes and 3 tablespoons of extra virgin olive oil. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.


Remove chicken from refrigerator and in a large grill pan heat about 1 tablespoon of extra virgin olive oil over medium high heat. Grill chicken for 7 minutes per side or until chicken is no longer pink inside.

Allow chicken to rest while you prep the vegetables and dressing.

Creole Buttermilk Ranch Dressing

1 c. buttermilk
1/2 c. mayonnaise
1/2 c. sour cream or Greek yogurt
2 tsp. fresh thyme
1 1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. creole seasoning
1 tsp. garlic powder
1 tsp. hot sauce

In a medium bowl whisk everything well, refrigerate until ready to use.

Salad:

4 c. mixed salad greens
1 head of broccoli, blanched, shocked in cold water
1 can of chickpeas, drained, rinsed
1/2 c. jack cheese, shredded
1/2 c. cheddar cheese, grated
1 c. shredded carrots
1 cucumber, peeled, seeded, sliced
1 small container of grape tomatoes
chicken breast, grilled, chopped
ranch dressing


Directions:

Place ranch dressing at the bottom of a large jar or salad bowl, layer in whatever order your prefer, remember to not place salad greens directly on top of dressing so they will not wilt.

I always place broccoli or tomatoes first because I like my broccoli to soak up the dressing. Refrigerate salad until ready to serve. Toss and enjoy.