Go Back
 Grilled Chicken Salad with Pesto Ranch Dressing Recipe makes a delicious salad with cucumbers, tomatoes, onion, mozzarella topped with grilled chicken and a pesto ranch dressing! // addapinch.com
Print Recipe
5 from 1 vote

Grilled Chicken Salad with Pesto Ranch Dressing Recipe

Grilled Chicken Salad with Pesto Ranch Dressing Recipe makes a delicious salad with cucumbers, tomatoes, onion, mozzarella topped with grilled chicken and a pesto ranch dressing!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Robyn Stone

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 8 - 10 ounces spring salad greens
  • 2 cucumber halved lengthwise and sliced
  • 1 cup grape tomatoes halved
  • 1/4 red onion diced
  • 2 (4-ounce) mozzarella balls course, cuisine, keywords, nutrition
  • 4 teaspoons pesto divided
  • salt and pepper to taste

Pesto Ranch Dressing

Instructions

  • Drizzle or brush olive oil onto grill or grill pan set over medium heat. Grill chicken on both sides until browned and completely cooked through. The time will depend on the thickness of the chicken breasts, but should register 165º F when tested with an instant read thermometer. Allow the chicken to rest about 5 minutes.
  • Meanwhile, add the salad greens to a large salad bowl or platter. Add cucumbers, tomatoes, red onion, and mozzarella (or burrata) to the salad.
  • Once the chicken is ready, cut into slices and add to the top of the salad. Top with a spoonful of pesto and serve with dressing on the side.

Pesto Ranch Dressing:

  • Stir together the ingredients for the ranch dressing as directed in the recipe. Add the pesto to the ranch dressing and stir until well combined.

Notes

Meal Prep Tips:
  • Chicken: Cook the chicken and store it in the refrigerator and/ or freezer. 
  • Salad greens and vegetables: Prep and store them in airtight containers in the refrigerator.  
  • Pesto: Make the pesto and store it in an airtight container or portion into an ice cube tray and freeze it and then store it in a freezer-safe container. Remove as needed to thaw in the refrigerator to use. 
  • Dressing: Prepare the buttermilk ranch dressing and stir the pesto into it to make the pesto ranch dressing. Store in an airtight container in the refrigerator. 

Nutrition

Calories: 240kcal | Carbohydrates: 9g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 207mg | Potassium: 948mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1990IU | Vitamin C: 42mg | Calcium: 67mg | Iron: 2mg