Email to Colorist 44      

Recipe Categories: colorist39's HOME PAGEAPPETIZERS BREAD BREAKFAST CASSEROLES Coatings COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD MEATS MEXICAN PASTA PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUP SOUPSandSTEWS VEGETABLES

Lighter Ranch Chicken Salad




Source of Recipe


Everyday cooking Magazine






List of Ingredients



• 5 slices multigrain bread torn into pieces
  
• 1 tbsp. olive oil
  
• coarse salt and pepper
  
• 4 boneless skinless chicken breasts
  
• 1 c. lighter ranch dressing (see salad and dressing category)
  
• 2 heads Boston lettuce torn
  
• 3 radishes halved and sliced
  
• 1/2 english cucumber halved and sliced
  
• 2 carrots shaved into strips
  






Instructions



1. Preheat oven to 375 degrees. Place a wire rack on a large rimmed baking sheet. Set aside.
   
2. In a food processor, pulse bread until coarse crumbs form. Add oil and season with salt and pepper pulse just until moistened. Transfer crumbs to a plate.
   
3. In a shallow dish toss chicken with 1/4 c. ranch dressing. Dredge chicken in crumbs, pressing to adhere; transfer to prepared rack. Bake until chicken is opaque throughout 30-35 min. (tent with foil if browning too quickly).
   
4. In a large bowl combine lettuce, radishes, cucumber, and carrots. Top salad with sliced chicken. Drizzle with remaining dressing.