Rosemary Chicken Salad Recipe with Rosemary Ranch Dressing
Rosemary Chicken Salad Recipe with Rosemary Ranch Dressing - Tender baked rosemary chicken is the star in this loaded salad recipe topped with a flavorful rosemary ranch dressing. The perfect combination of crunch, creamy, salty and so, so good!
Servings: 2 people
Ingredients
- 1 medium chicken breasts baked
- 2 tablespoons chopped fresh rosemary leaves divided
- 3 cups salad greens
- 1 medium green onions sliced
- 1/2 cup grape tomatoes sliced
- 1 medium cucumber quartered and sliced
- 2 medium radishes sliced
- 2 slices bacon cooked, diced
- 2 tablespoons gorgonzola cheese crumbles
- 1/2 medium avocado diced
- 1/2 teaspoon Stone House Seasoning
- 4 tablespoons Rosemary Ranch Dressing Recipe
Instructions
- Slice baked chicken and set aside. Add salad greens, green onion, tomatoes, cucumber, bacon, cheese, and avocado into a large salad bowl. Top with sliced, baked chicken, rosemary, Rosemary Ranch Salad Dressing, and Stone House Seasoning. Toss to combine and serve.
Notes
This recipe can easily be scaled to serve the number needed.
Make-Ahead:
All of the ingredients for this Rosemary Chicken Salad can be prepared ahead and stored in the refrigerator for up to a week, making it easy to make this salad for quick lunch and suppers or to have been prepped ahead for easy entertaining. I recommend storing the ingredients in separate air tight containers to preserve their freshness.
All of the ingredients for this Rosemary Chicken Salad can be prepared ahead and stored in the refrigerator for up to a week, making it easy to make this salad for quick lunch and suppers or to have been prepped ahead for easy entertaining. I recommend storing the ingredients in separate air tight containers to preserve their freshness.
Nutrition
Calories: 318kcal | Carbohydrates: 8g | Protein: 8g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 690mg | Potassium: 446mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1245IU | Vitamin C: 24.7mg | Calcium: 110mg | Iron: 1mg