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Simple Recipes for Every Day

Chicken Chop Salad with Chèvre Ranch

Chicken Chop Salad with Chèvre Ranch sprinkled with pepper, dill and chives in a serving bowl with serving spoons
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • 1½ pounds boneless skinless chicken breast
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 4 cups chopped romaine lettuce
  • 1 cup chopped snap peas
  • 1 cup chopped cucumber
  • ¼ cup minced fresh chives
  • ¼ cup roughly chopped fresh dill, plus more for serving
  • ¼ cup chopped fresh flat-leaf parsley leaves, plus more for serving
  • 2 ounces chèvre, crumbled
  • Freshly cracked black pepper, for serving

Chèvre Ranch Dressing

  • ¼ cup buttermilk
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 2 ounces chèvre
  • 1 teaspoon minced fresh flat-leaf parsley (or 1 teaspoon dried parsley)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dill
  • ½ teaspoon fine sea salt

Method

  1. Preheat the grill medium-high.

  2. To a large bowl, add the chicken, olive oil, salt, garlic powder, and onion powder. Toss to coat.

  3. Reduce the grill to medium-low and place the chicken on the grill. Cook undisturbed until slightly charred, about 5 minutes. Flip the chicken and continue cooking until the other side is slightly charred about 5 minutes longer. Continue to flip every 2-3 minutes until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 4-6 minutes more. Transfer to a large plate and let rest for 5 minutes, then dice.

  4. Meanwhile, make the dressing. To a wide mouth jar, add the buttermilk, mayonnaise, yogurt, chèvre, parsley, onion powder, garlic powder, dill, and salt. Whisk until smooth.

  5. In a large bowl, combine the lettuce, snap peas, cucumber, chives, dill, and parsley. Add the dressing and toss until coated. Top with chicken, crumbled chèvre, pepper, dill, and chives to taste. Serve.