Description
A quick and flavorful chicken cutlet salad featuring tangy quick-pickled red onions, fresh vegetables, and a homemade creamy ranch dressing, perfect for a light and satisfying meal.
Ingredients
Scale
Pickled 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 onions: Combine thinly sliced red onions, whole peppercorns, sugar, white vinegar, and boiling water in a heatproof bowl or jar. Stir well to dissolve sugar and submerge onions. Let them sit while preparing the rest of the salad to allow flavors to meld and onions to pickle quickly.
- Prepare the salad base: Chop the crispy green leaf lettuce and place it in a large salad bowl. Halve the grape tomatoes, dice the English cucumber and celery finely, and dice the drained peppadew peppers. Add all these veggies to the bowl with the lettuce.
- Cook or reheat chicken cutlets: If your chicken cutlets are leftover, optionally reheat them in a skillet or microwave. If raw, cook them by frying or baking until fully cooked and golden. Once ready, slice them into strips or bite-sized pieces and add to the salad bowl.
- Prepare hardboiled eggs: Peel and slice the hardboiled eggs into halves or quarters and add them on top of the salad for extra protein.
- Make the homemade 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. Whisk together until smooth. Add a splash of milk gradually to reach desired dressing consistency.
- Assemble the salad: Drain the pickled onions to remove excess liquid and add them to the salad bowl. Pour the ranch dressing over the salad and toss gently to combine all ingredients evenly.
- Serve: Divide the salad onto plates or bowls and enjoy immediately as a refreshing, tangy main course.
Notes
- Feel free to customize the salad with your favorite vegetables or additional toppings like avocado or nuts.
- Quick pickled onions add a bright, tangy flavor that complements the creamy dressing and savory chicken.
- Use leftover cooked chicken cutlets to save time or quickly cook fresh ones by frying or baking.
- The homemade ranch dressing can be stored in the refrigerator for up to 3 days.
- For a lighter version, substitute mayo with extra Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 150 mg
