Description
Quick Chicken Cutlet Salad with tangy pickled red onions and a creamy homemade ranch dressing, featuring fresh veggies and hardboiled eggs for a balanced and flavorful main course.
Ingredients
Scale
Pickled Red Onions
- ½ red onion (thinly sliced)
- 1 tablespoon whole peppercorns
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1 cup boiling water (or enough to cover the onions)
Salad
- 2 prepared chicken cutlets
- 3 cups crispy green leaf lettuce (Boston, bibb, your choice)
- ½ pint grape tomatoes (halved)
- ⅓ English cucumber (diced small; about ⅔ cup)
- 3 sticks celery (diced small; about ⅔ cup)
- ½ cup peppadew peppers (can use cherry peppers; drained and diced)
- 2 hardboiled eggs (prepared to your liking)
Homemade Ranch Dressing
- ½ cup plain Greek yogurt
- ½ cup mayo (I use Duke's)
- 1½ teaspoon dried dill (or 1 tablespoon fresh, minced)
- ½ teaspoon kosher salt
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Splash of milk
Instructions
- Pickle the Red Onions: Place the thinly sliced red onion in a heat-safe bowl. Add whole peppercorns, sugar, white vinegar, and pour boiling water over the onions until fully covered. Let them sit while you prepare the rest of the salad so they soften and develop tangy flavor.
- Prepare the Salad Base: Arrange the crispy green leaf lettuce in a large salad bowl. Add halved grape tomatoes, diced cucumber, diced celery, and drained, diced peppadew peppers over the greens.
- Slice the Chicken Cutlets and Eggs: Cut the prepared chicken cutlets into slices or bite-sized pieces. Peel and quarter or slice the hardboiled eggs as preferred. Arrange on top of the salad vegetables.
- Make the Ranch Dressing: In a small bowl, combine plain Greek yogurt, mayonnaise, dried dill, kosher salt, garlic salt, garlic powder, onion powder, and ground black pepper. Add a splash of milk to achieve your preferred consistency and whisk everything together until smooth and creamy.
- Assemble and Serve: Drain the pickled red onions and scatter them over the salad. Drizzle the homemade ranch dressing on top or serve it on the side. Toss lightly if desired and serve immediately for a fresh and vibrant meal.
Notes
- Leftover chicken cutlets are perfect to use in this salad for a quick meal.
- Variety of veggies create a balance of flavor and texture; feel free to substitute or add your favorites.
- The quick pickled onions add a tangy brightness to the salad and can be made ahead to save time.
- You can substitute mayo with a lighter alternative to reduce fat content.
- Adjust the ranch seasoning to your taste by adding more or less dill and garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 150 mg
