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Spicy Ranch Shredded Chicken Salad


Spicy Ranch Shredded Chicken Salad



For the chicken:
– 1 pound 1 boneless chicken breast
– 2 tablespoons olive oil
– 1 tablespoon honey
– Juice of 2 small lemons
– 1 tablespoon red pepper flakes
– 1 tablespoon cumin
– ½ tablespoon garlic
– ½ tablespoon red pepper
– tablespoon red pepper
– ½ tablespoon salt

For the salad:
. 1 red bell pepper, peeled
– 1 jalapeno, seeded and chopped
– ½ cup roasted pepitas
– 1 ½ cups fresh green corn on the cob (or cold hulled corn)

For the spicy Greek yogurt spreads:
– ¾ cup plain Greek yogurt
– 1 teaspoon garlic powder
– ¼ teaspoon minced garlic
– 2 teaspoons fresh lemon juice
– ¾ teaspoon dried or freshly squeezed lemon juice
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– ¼ teaspoon salt
– 2-4 tablespoons water until well coated
– 1-3 tablespoons hot sauce (adjust to taste) or ½-3/4 teaspoon chipotle chili powder paprika powder

– 1 cup tortilla or 9 small tortilla pieces, paprika , red pepper, salt and black pepper. Brush the chicken fillets with the marinade and let them rest for at least 15 minutes. Let it rest for a few minutes before cutting into equal pieces.

. Adjust the consistency of water and spices.

3. Prepare the salad:
– In a large bowl, combine diced potatoes, diced green onion, cilantro, diced carrots, red peppers, jalapeno peppers, roasted peppers, and fresh corn.

– Add the shredded chicken to the salad mixture.


4. Salad dressing:
– Pour the yoghurt dressing over the salad and stir until everything is well coated.

5. Topping and Serving:
– Sprinkle tortilla strips or crushed tortilla strips over the salad. Add sliced ​​avocadoif you want. Garnish with extra cilantro and green onion.

6. Enjoy:
– Serve immediately, enjoy the delicious, sweet and refreshing taste of this stuffed cabbage chicken salad.

Preparation and cutting:

Sharp chef’s knife: A good chef’s knife is a must in every kitchen, and salads are no exception. It helps you save money on chopping, slicing and dicing your favorite salad ingredients.
Chef’s knife


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