Ingredients
The following ingredients have 4 Servings
- 1 5 oz container plain Greek yogurt (regular or non fat)
- 1/2 cup buttermilk
- 2 Tbsps lemon juice
- 2 Tbsps dry ranch seasoning
- 2 Tbsps mayo
- 2 chicken breasts
- kosher salt, pepper, crushed red pepper flakes
- 6 cups chopped lettuce (I used romaine)
- Salad toppings of choice: feta cheese, chopped cucumber, kalamata olives, tomatoes, onion, croutons
Instruction
- Put the yogurt, buttermilk, lemon juice, dry ranch seasoning, and mayo in a bowl. Whisk until combined.
- Put the chicken in a gallon size plastic bag. Add a few spoonfuls of the yogurt mixture to the chicken and kosher salt, pepper, and crushed red pepper flakes. Massage the bag until combined.
- Marinate the chicken in the fridge several hours overnight. Store the remaining yogurt mixture covered in the fridge to use as the salad dressing.
- Preheat the grill to medium high. Once hot, grill the chicken 5 to 6 minutes per side or until the internal temp is over 165 degrees.
- Let the chicken cool while you assemble the salads. Divide the lettuce between four bowls or containers (if meal prepping). Top the salads with toppings of choice such as feta cheese, chopped cucumber, kalamata olives, tomatoes, onion, croutons.Note: To make this more of a chopped salad, you could add lettuce, toppings, and dressing in a bowl. Toss until combined and serve.
- Chop the chicken and add the chicken to the salads. Serve with the yogurt dressing.
