
Salads
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 with Canola Oil
- 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
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1In 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
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1Preheat grill to medium-high heat.
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2Combine 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.
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3Place chicken on grill and cook until dark grill marks develop, about 5 minutes.
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4Flip 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.
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5Combine 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.