Description
A quick and flavorful chicken cutlet salad featuring tender chicken cutlets, quick pickled red onions, fresh veggies, and a creamy homemade ranch dressing. This tangy main course salad combines a variety of textures and flavors for a satisfying and balanced meal.
Ingredients
Scale
Pickled Red Onions
- ½ red onion (thinly sliced)
- 1 tablespoon whole peppercorns
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1 cup boiling water (or enough to cover the onions)
Salad
- 2 prepared chicken cutlets
- 3 cups crispy green leaf lettuce (Boston, bibb, your choice)
- ½ pint grape tomatoes (halved)
- ⅓ English cucumber (diced small; about ⅔ cup)
- 3 sticks celery (diced small; about ⅔ cup)
- ½ cup peppadew peppers (can use cherry peppers; drained and diced)
- 2 hardboiled eggs (prepared to your liking)
Homemade Ranch Dressing
- ½ cup plain Greek yogurt
- ½ cup mayo (I use Duke's)
- 1½ teaspoon dried dill (or 1 tablespoon fresh, minced)
- ½ teaspoon kosher salt
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- splash of milk
Instructions
- Pickle the Onions: Place the thinly sliced red onions into a heatproof bowl. Add the whole peppercorns, sugar, and white vinegar. Pour boiling water over the onions until fully covered. Let them pickle for at least 15 minutes while you prepare the rest of the salad.
- Prepare the Salad Base: On a large plate or in a salad bowl, arrange the crispy green leaf lettuce. Top with halved grape tomatoes, diced cucumber, diced celery, diced peppadew peppers, and halved or sliced hardboiled eggs.
- Reheat Chicken Cutlets: Warm the prepared chicken cutlets through your preferred method, such as briefly in a skillet or microwave, until heated fully. Then slice the cutlets into strips or bite-sized pieces and place over the salad.
- Make the Homemade Ranch Dressing: In a small bowl, combine plain Greek yogurt and mayo. Add dried dill, kosher salt, garlic salt, garlic powder, onion powder, and ground black pepper. Stir to combine thoroughly. Add a splash of milk to thin the dressing to desired consistency.
- Assemble and Serve: Drain the pickled onions to remove excess liquid and scatter them over the salad. Drizzle the homemade ranch dressing on top or serve on the side for dipping. Toss gently if desired and serve immediately.
Notes
- Leftover chicken cutlets are perfect for this salad and save prep time.
- Feel free to customize the salad vegetables based on availability and preference.
- The pickled onions add a tangy brightness but can be omitted or replaced with store-bought pickled onions.
- Substitute mayo with a low-fat or vegan version for a lighter or vegan-friendly dressing.
- Adjust the amount of milk in the ranch dressing to achieve your preferred dressing thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 180 mg
