Serves 5
Directions
- 1Preheat a frying pan over medium-high heat.
- 2Generously season your chicken with salt while the pan preheats.
- 3Add neutral oil to the pan.
- 4Sear the chicken for 2-3 minutes on each side or until browned and cooked through.
- 5Remove chicken from the pan and let it cool to room temperature before dicing.
- 6Add all High Protein Buffalo Ranch Dressing ingredients to a large bowl and stir together.
- 7Thin the dressing with water as needed (you shouldn’t need much, if any).
- 8Taste the dressing and adjust salt/spices to your liking.
- 9Add the diced chicken, chickpeas, bell peppers, celery, red onion, and dill to a large bowl.
- 10Add the dressing in stages while stirring until the salad is dressed to your liking.
- 11Store the prepared salad in an airtight container.
Ingredients
- 2 lbs chicken breast, seared
- 1 tbsp neutral oil
- 2 15 oz cans chickpeas, drained/rinsed
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 5 large stalks celery, sliced
- 0.5 red onion, minced & soaked in water to mellow out
- 1 bunch dill, minced
- to taste Salt
- 1.5 cups 0% greek yogurt
- 0.75 cup Frank’s buffalo wing hot sauce
- 1 1oz packet ranch seasoning
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 3 tbsp dried chives
- 1.5 tsp diamond crystal kosher salt
- as needed to thin Water
Equipment
frying panlarge bowlairtight container
Tips
- Adjust the amount of hot sauce in the dressing to suit your taste, as it can be quite hot.
- If chicken breasts are thick, slice them in half lengthwise before searing or transfer them to an oven to finish cooking.
- Store the salad in an airtight container and consume within 5-7 days.
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