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RECIPE
21 INGREDIENTS 15 STEPS 45min

Grilled Chicken Salad and Creamy Pesto Ranch

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!
Grilled Chicken Salad and Creamy Pesto Ranch Recipe | SideChef
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!
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
45min
Total Time
$3.82
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Grilled Chicken

1 lb
cut in half crosswise
to taste

French Bread Croutons

1 loaf
French Bread , cubed
1/4 cup
1/2 Tbsp
Italian Seasoning
to taste

Pesto Ranch

1/4 cup
Pine Nuts
or Any other nut
1/3 cup
1 clove
1/2 tsp
1/4 cup
plus an extra drizzle for massaging the kale
1/3 cup
Ranch Dressing

Salad

2 bunches
1
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1100
FAT
70.5 g
PROTEIN
36.1 g
CARBS
84.8 g

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 Instructions

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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 (1/4 cup) . Season the bread with Italian Seasoning (1/2 Tbsp) , 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 (1/4 cup) , Parmesan Cheese (1/3 cup) , Garlic (1 clove) , Salt (1/2 tsp) , and Ground Black Pepper (to taste) , blend to combine.
Step 6
While your food processor or blender is on stream in Olive Oil (1/4 cup) 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 Tyson® Chicken Breasts (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.

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Nutrition Per Serving
Calories
1100
% Daily Value*
Fat
70.5 g
90%
Saturated Fat
12.5 g
62%
Trans Fat
0.0 g
--
Cholesterol
57.7 mg
19%
Carbohydrates
84.8 g
31%
Fiber
10.8 g
39%
Sugars
12.7 g
--
Protein
36.1 g
72%
Sodium
1886.9 mg
82%
Vitamin D
0.3 µg
2%
Calcium
514.3 mg
40%
Iron
8.5 mg
47%
Potassium
953.7 mg
20%
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