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Sunday, June 1, 2014

Grilled Chicken Ranch Salad

Toss chicken and fresh salad greens with colorful vegetables and creamy ranch dressing for this easy and satisfying main dish salad.For this I use my indoor George Foreman Grill to cook the chicken, it's fast and easy, and works anytime of year when you want grilled food.

3 Cooked Grilled Breast Fillets
1 medium zucchini, chopped
1 cup mixed salad greens
1 cup fresh spinach leaves
1 cup fresh kale
1 cup baby carrots
1 onion sliced thin
3 Roma tomatoes, quartered
1/4 cup Parmesan cheese, freshly grated
3/4 cup ranch-style salad dressing
1/4 cup mozzarella cheese, shredded
Handful of fresh Chives, chopped
A dash of salt and some Pepper, salad seasonings, croutons if you like.

Cook chicken on the Grill(or cook indoors on an electric grill.(I use a George Foreman Grill) Let Cool and Slice
Toss chicken, pasta, zucchini, carrots, onion, tomatoes,and salad greens all together in large bowl.
Combine Parmesan cheese and dressing in small bowl. Pour over chicken and pasta mixture. Toss to coat.
Top with Mozzarella cheese and fresh chives Chill before serving.

Serving Suggestion: Spoon salad onto lettuce leaves on individual serving plates. Serve with bakery rolls. Refrigerate leftovers.

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