Spicy Chicken Salad with Homemade Ranch Dressing |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
2 clove(s) garlic |
1/4 teaspoon(s) salt |
1/4 cup(s) italian flat-leaf parsley, chopped |
2 tablespoon(s) fresh chives, chopped |
1 cup(s) mayonnaise |
1/2 cup(s) sour cream |
1 tablespoon(s) fresh dill, chopped |
1 tablespoon(s) fresh oregano,chopped |
buttermilk, as needed |
baby spinach |
2 tablespoon(s) paprika |
1/2 teaspoon(s) black pepper |
1/2 teaspoon(s) cayenne pepper |
1 teaspoon(s) salt |
1 teaspoon(s) garlic powder |
1 teaspoon(s) onion powder |
5 to 7 chicken tenderloins |
olive oil |
1 large red bell pepper |
1 large orange bell pepper |
1 large yellow bell pepper |
1/2 tablespoon(s) chopped chives |
chopped parsley (optional) |
croutons (optional) |
Directions:
1. For the dressing, dice garlic, then mash to a fine paste. Sprinkle garlic with salt; add parsley and chives. In a separate bowl, combine mayo and sour cream. Add garlic mixture, dill and oregano. Add just enough buttermilk as needed to reach desired dressing consistency.
2. For the salad, place a layer of spinach in a serving dish. Combine paprika, black pepper, cayenne, salt, garlic powder and onion powder. Coat chicken tenderloins in oil, then roll them in the paprika mixture. Place chicken in a heated grill pan and cook until done. Turn and watch carefully to avoid burning.
3. Dice red, orange, and yellow peppers and place in a bowl. Throw in a splash of olive oil and the chives. If desired, add a bit of chopped parsley. Sprinkle pepper mixture over spinach. Lay chicken tenderloins on top, and drizzle with some of the ranch dressing. If desired, add a few croutons.
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