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SideChef
Recipes
American
Grilled Chicken Salad and Creamy Pesto Ranch
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21 INGREDIENTS • 15 STEPS • 45MINS

Grilled Chicken Salad and Creamy Pesto Ranch

Recipe
5.0
6 ratings
If you like ranch you will LOVE pesto ranch. Drizzled over some crispy kale and juicy grilled chicken, this is the next level salad will take your dinner from 'meh' to YEAH!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
If you like ranch you will LOVE pesto ranch. Drizzled over some crispy kale and juicy grilled chicken, this is the next level salad will take your dinner from 'meh' to YEAH!
45MINS
Total Time
$6.64
Cost Per Serving
Ingredients
Servings
4
us / metric
Grilled Chicken
Olive Oil
1 Tbsp
Olive Oil
Chicken Breast
1 lb
Chicken Breast
cut in half crosswise
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
French Bread Croutons
French Bread
1 loaf
French Bread, cubed
Olive Oil
4 Tbsp
Olive Oil
Italian Seasoning
2 tsp
Italian Seasoning
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Pesto Ranch
Fresh Basil Leaf
4 cups
Fresh Basil Leaves
Pine Nuts
4 Tbsp
Pine Nuts
or Any other nut
Parmesan Cheese
1/3 cup
Grated Parmesan Cheese
Garlic
1 clove
Garlic
Salt
as needed
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
4 Tbsp
Olive Oil
plus an extra drizzle for massaging the kale
Ranch Dressing
1/3 cup
Ranch Dressing
Salad
Kale
2 bunches
Kale
Carrot
1
Carrot
Red Bell Pepper
1
Small Red Bell Pepper
Red Onion
1
Small Red Onion
Nutrition Per Serving
VIEW ALL
Calories
893
Fat
52.6 g
Protein
41.5 g
Carbs
67.8 g
Add to plan
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Grilled Chicken Salad and Creamy Pesto Ranch
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

This recipe makes more croutons than you'll need! Save the extra in an airtight container for up to 2 weeks.
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
In a large bowl, drizzle the French Bread (1 loaf) with Olive Oil (4 Tbsp). Season the bread with Italian Seasoning (2 tsp), Salt (to taste), and Ground Black Pepper (to taste). Toss to combine.
step 3
On a parchment-lined baking sheet spread the bread. Bake for 7-10 minutes until golden brown.
step 4
Remove from the oven, and let cool completely. Store in an air-tight container for up to 1 week.
step 5
In a food processor or blender, mix Fresh Basil Leaves (4 cups) until slightly broken down. Add Pine Nuts (4 Tbsp), Parmesan Cheese (1/3 cup), Garlic (1 clove), Salt (as needed), and Ground Black Pepper (to taste), blend to combine.
step 6
While your food processor or blender is on stream in Olive Oil (4 Tbsp) until thick paste forms. Transfer mixture to a jar or airtight container and drizzle olive oil over the top unless using right away. Store in the fridge.
step 7
In a grill pan, heat Olive Oil (1 Tbsp) and add Chicken Breast (1 lb) to the pan. Season with Salt (to taste) and Ground Black Pepper (to taste), and cook for about 10 minutes on one side.
step 8
Flip the chicken breast, season again and cook for another 5 minutes, or until they are fully cooked through. Remove from the pan.
step 9
Allow chicken to cool and shred the chicken breast.
step 10
Shred Carrot (1).
step 11
Thinly slice Red Onion (1) and Red Bell Pepper (1).
step 12
In a large bowl, remove the stem from Kale (2 bunches) leaves and tear the leaves into bite-size pieces. Add a drizzle of Olive Oil and a pinch of Salt (to taste). Massage the kale leaves to make it tender.
step 13
Add the chicken, red onion, and peppers into the same bowl, toss to combine.
step 14
Combine ⅓ Cup Pesto with Ranch Dressing (1/3 cup). Add to the salad bowl and mix well.
step 15
Top with croutons and serve.
Tags
view more tags
American
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Salad
Vegetables
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