Zesty Ranch Grilled Chicken Salad

The dressing is everything in this substantial salad. Our secret? We add pepperoncini, brine, and Greek yogurt to a packet of regular ranch dressing seasoning.







Zesty Ranch Dressing

  • ½ cup whole milk
  • 2 Tablespoons reserved pepperoncini brine
  • ½ cup plain greek yogurt
  • ½ cup mayonnaise
  • 1 packet dry ranch seasoning
  • 3 pepperoncinis, minced

Grilled Chicken Salad

  • ½ cup Challenge Spreadable Butter
  • 1 ½ Tablespoons dry ranch seasoning
  • 1 Tablespoon minced chives
  • 2 boneless, skinless chicken breasts, sliced in half lengthwise
  • 6 cups chopped romaine
  • 1 cup corn, thawed
  • ½ English cucumber, sliced
  • 2 cups cherry tomatoes, halved
  • 1 avocado, sliced


Zesty Ranch Dressing

  • 1

    In a large glass measuring cup, whisk together milk, pepperoncini brine, yogurt, mayonnaise, and dry ranch seasoning. Stir in pepperoncinis. Cover and chill at least 20 minutes.

Grilled Chicken Salad

  • 2

    Preheat grill to medium-high heat.

  • 3

    Combine Challenge Spreadable Butter with Canola Oil, dry ranch seasoning and chives in a small bowl. Mix until smooth. Spread each chicken filet with a spoonful of ranch butter; reserve the rest for after cooking.

  • 4

    Place chicken on grill and cook until dark grill marks develop, about 5 minutes.

  • 5

    Flip and cook another 3-5 minutes, until chicken registers 165° F. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes. Slice the chicken, spread with another spoonful of ranch butter, and set aside.

  • 6

    Combine romaine, corn, cucumber, and tomatoes in a large bowl. Toss with half of the zesty ranch dressing. Top with sliced chicken and avocado. Serve with more dressing on the side.

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