Description
A refreshing and nutritious salad combining vibrant veggies, protein-packed chicken, and a creamy double dill ranch dressing, perfect for summer.
Ingredients
Scale
- 6 cups chopped romaine lettuce
- 2 cups cherry tomatoes, halved
- 2 ripe avocados, sliced
- 4 large hard-boiled eggs, quartered
- 2 medium grilled chicken breasts, sliced
- 1 medium cucumber, thinly sliced
- 1 cup cooked or grilled sweet corn kernels
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- Salt and black pepper to taste
Instructions
- If grilling chicken or corn, preheat your grill or grill pan to medium-high heat.
- In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, fresh dill, dried dill, salt, and pepper until smooth. Chill the dressing in the fridge.
- Grill chicken breasts until cooked through (about 5-6 minutes per side) and let them rest before slicing. If using fresh corn, grill until slightly charred and cut off the kernels.
- In a large salad bowl or platter, arrange romaine, cherry tomatoes, cucumber, red onion, avocado, corn, and eggs in neat rows or toss gently for a mixed presentation. Add sliced chicken on top.
- Drizzle generously with double dill ranch or serve it on the side. Sprinkle with a little extra fresh dill if desired.
- Serve and enjoy the fresh, summery flavors.
Notes
Prep veggies in advance and store them in cold water to keep them crisp. Marinate chicken in lemon juice and olive oil for extra flavor. Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 180mg