Description
This Quick Chicken Cutlet Salad features tender prepared chicken cutlets atop a bed of crispy green leaf lettuce, complemented by quick pickled red onions, fresh vegetables, and a creamy homemade ranch dressing made with Greek yogurt and mayo. It's a tangy, flavorful salad perfect for a fast, satisfying meal.
Ingredients
Scale
Pickled Red 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: In a bowl or heatproof container, combine the thinly sliced red onions, whole peppercorns, sugar, white vinegar, and boiling water. Stir gently to dissolve the sugar and submerge the onions fully. Let them sit for at least 15 minutes to quick pickle while you prepare the rest of the salad.
- Prepare the chicken cutlets: If not already done, cook the chicken cutlets by pan-frying or baking until golden brown and cooked through. Let them rest before slicing into bite-sized pieces or strips.
- Assemble the salad base: In a large bowl, combine the crispy green leaf lettuce, halved grape tomatoes, diced English cucumber, diced celery, and diced peppadew peppers. Toss gently to mix the vegetables evenly.
- Make the homemade ranch dressing: In a small bowl, whisk together the plain Greek yogurt, mayo, dried dill, kosher salt, garlic salt, garlic powder, onion powder, ground black pepper, and a splash of milk to reach your desired dressing consistency.
- Combine all components: Add the sliced chicken cutlets and peeled, halved hardboiled eggs to the salad bowl. Drizzle the homemade ranch dressing over the salad and toss gently to coat everything evenly.
- Top with pickled onions: Drain any excess liquid from the pickled onions and scatter them over the top of the salad for a tangy finish.
- Serve and enjoy: Serve the salad immediately for a fresh, flavorful meal.
Notes
- Leftover cooked chicken cutlets work perfectly for this salad, making it a great option for a quick meal.
- Feel free to customize the vegetables according to your preference or what’s in season.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- If you prefer a thinner dressing, add more milk gradually until you reach desired consistency.
- Peppadew peppers add a nice balance of sweet and spicy; cherry peppers are a good substitute.
- The quick pickled onions add tang and crunch but can be omitted if short on time.
Nutrition
- Serving Size: 1 salad
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 165 mg
