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Chicken ranch salad
- 500g skinless, boneless chicken breast fillets, trimmed of any fat
- 2 teaspoons olive oil
- 2 corn cobs, husk and silk removed
- 1 large baby Cos lettuce, coarsely chopped
- 1 large Lebanese cucumbers, cut into 2cm pieces
- 250g punnet cherry tomatoes, halved
- 1 avocado, peeled and chopped
- ½ red onion, thinly sliced
Croutons:
- 4 slices (160g) wholegrain sourdough bread, cut into 1½ cm cubes
- 1 tablespoon olive oil
Ranch dressing:
- 3/4 cup Greek yoghurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 small clove garlic, crushed
- To make croutons, spread bread over a baking tray. Drizzle with oil. Toss to coat. Bake in 200C oven (fan-forced) for 8-10 minutes or until crisp and golden. Remove. Cool.
- Meanwhile, to make dressing, whisk all ingredients in a small bowl with a fork until combined. Cover and refrigerate.
- Heat oil in a medium non-stick frying pan over a medium-high heat. Add chicken and season with pepper. Cook about 5 minutes on each side or until cooked through. Remove and cool. Thinly slice.
- Cut corn kernels from cobs. Place in a large bowl. Add lettuce, cucumber, tomatoes, avocado, onion and croutons. Gently toss to combine.
- Divide salad over 4 plates. Top with chicken. Drizzle with dressing.
Tips
- Instead of cooking chicken breast fillet, replace with 400g shredded cooked, skinless chicken, available from supermarket delis. Toss shredded chicken through salad.
- Replace dill in dressing with chives or parsley, if preferred. Salad, without avocado, croutons and dressing added, can be prepared several hours ahead. Add avocado and croutons and drizzle with dressing just before serving.
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