Smoked Paprika Chicken Salad with Homemade Ranch Dressing
Prep Time: 25 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 40 minutesminutes
Ingredients
Paprika Chicken
1poundchicken tenderloins
1Tablespoonsalted butter, melted
1Tablespoonpaprika
1/2teaspoongarlic powder
1/4teaspoonsalt
Homemade Ranch Dressing
1small garlic clove, minced
2teaspoonsfreshly squeezed lemon juice
1Tablespoonfresh Italian parsley, chopped small
1Tablespoonfresh chives, chopped small
1Tablespoonfresh dill, chopped small
1/4cupsour cream
2Tablespoonsmayonnaise
1/4cupbuttermilk
salt & pepper
The rest of the salad
handfuls of romaine lettuce, washed and chopped
handfuls of baby spinach, washed
handfuls of arugula, washed
1small tomato, chopped
1carrot, washed, peeled and chopped
1celery heart, washed and chopped
cheddar cheese, shredded or peeled with a vegetable peeler
1/4 to 1/3cuproasted & salted pumpkin seeds
2-3slicesbacon, cooked & cut into bits
Instructions
Paprika Chicken
Heat oven to 425 degrees F. Line baking sheet with foil. Place chicken into a medium-sized glass bowl and pour melted butter on top. Make sure butter is evenly distributed over chicken. Mix paprika, garlic powder and salt together in a small prep bowl. Spread evenly over chicken and place on top of baking sheet. Bake for 15 minutes or until chicken is cooked through. Allow chicken to rest at least 10 minutes before slicing.
TIP: This can be done a day ahead and the chicken can be served on the salad cold.
Homemade Ranch Dressing
Prepare ranch dressing ingredients and place all ingredients into a jar with a sealed lid. Close lid and screw tightly. Shake until ingredients are thoroughly mixed together. Add salt & pepper to taste. Place in the refrigerator while preparing salad ingredients.
Store in the refrigerator for 5 to 7 days.
Assembly
Prep and chop vegetables and lettuces. Arrange salad on 2 to 4 plates or as a buffet so guests can pick and choose ingredients. Serve with homemade ranch dressing.