New This Month

Lighter Ranch Chicken Salad

Made with Lighter Ranch Dressing, this chicken salad has reduced fat.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 5 slices multigrain sandwich bread, torn into pieces
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves
  • 1 cup Lighter Ranch Dressing
  • 2 heads Boston lettuce, torn
  • 3 radishes, halved and thinly sliced
  • 1/2 English cucumber, halved and thinly sliced
  • 2 carrots, shaved into strips with a vegetable peeler


  1. Preheat oven to 375 degrees. Place a wire rack on a large rimmed baking sheet; set aside.

  2. In a food processor, pulse bread until coarse crumbs form. Add oil, and season with salt and pepper; pulse just until moistened. Transfer crumbs to a plate.

  3. In a shallow dish, toss chicken with 1/4 cup ranch dressing. Dredge chicken in crumbs, pressing to adhere; transfer to prepared rack. Bake until chicken is opaque throughout, 30 to 35 minutes (tent with foil if browning too quickly).

  4. In a large bowl, combine lettuce, radishes, cucumber, and carrots. Top salad with sliced chicken; drizzle with remaining dressing.

Cook's Notes

As an alternative, you could skip the salad and serve the chicken with the remaining dressing as a dip.

Reviews Add a comment