Quick Chicken Cutlet Salad with Homemade Ranch Dressing
Leftover chicken cutlets are the centerpiece to a tangy main course salad complete with quick pickled red onions and a simple homemade ranch dressing. The variety and selection of veggies create a balance of flavor and texture but feel free to this recipe as starting point.
Servings 2
Ingredients
For the pickled 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
For the 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
For the ranch dressing (or use store-bought)
- ½ cup plain Greek yogurt
- ½ cup mayo I use Duke's
- 1 ½ teaspoon dried dill or 1 T 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
Make the pickled onions
- Slice the onions super thin and then add them to a jar along with some whole peppercorns and about a tablespoon of sugar. Add a couple of tablespoons or a healthy splash of vinegar. Pour over hot water until the onions are submerged.Sit for 10 minutes. Refrigerate in a sealed container up to a week.½ red onion, 1 Tablespoon whole peppercorns, 1 Tablespoon sugar, 2 Tablespoons white vinegar, 1 cup boiling water
Assemble the salad
- Divide the greens between two bowls. Slice the chicken on an angle and center on the greens, fanning them out.3 cups crispy green leaf lettuce, 2 prepared chicken cutlets
- Chop the remaining veggies and place in clusters around the chicken. Halve the eggs.½ pint grape tomatoes, ⅓ English cucumber, 3 sticks celery, ½ cup peppadew peppers, 2 hardboiled eggs
Make the dressing
- In a medium bowl, whisk the mayo and yogurt together until combined. Whisk in the seasoning and dill.½ cup plain Greek yogurt, ½ cup mayo, 1 ½ teaspoon dried dill, ½ teaspoon kosher salt, ½ teaspoon garlic salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
- Add in a splash of milk or enough for your desired consistency. Whisk again until creamy. Taste and correct the seasoning to your taste.splash of milk
Notes
The ranch dressing can be stored in an airtight container up to 2 weeks.
