Southwest Ranch Chicken Salad Cheddar Melt Recipes

SOUTHWEST CHICKEN SALAD

Steps:

• In a large bowl, combine lettuce, chicken, black beans, corn, tomatoes, avocado, green onion, and cilantro.
• Drizzle with salad dressing and serve with tortilla strips, chips, or pepitas.
• In a small bowl or jar, whisk together mayonnaise, lime juice, 1 Tbsp water, chili powder, dill, pepper, salt, and chipotle chili powder.
• Whisk until it's totally smooth. Dressing will keep in the fridge about 1 week.

SOUTHWEST RANCH CHICKEN SALAD CHEDDAR MELT

Steps:

• Combine all the spices in a small bowl.
• Rub chicken with spice mixture and set aside.
• Grease a skillet with cooking spray and heat over medium-high heat.
• Place chicken on skillet and cook for about 5 minutes per side (depending on thickness of chicken) until fully cooked.
• Remove from skillet and shred with two forks once cooled.
• Add the shredded chicken to a medium bowl with the Farmer's Ranch Greek yogurt dip and mix together.
• Place the cheddar cheese on each slice of bread and melt in a toaster oven.
• Pile the chicken salad mixture on top of the bread, garnish with tomato and lettuce, top with remaining slice of bread and serve.

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Steps:

• Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
• Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.