nargif
Skip the navigation
Serving
4
salad-7130-520x346.jpg

Smoked Paprika Chicken Salad with Homemade Ranch Dressing

KitchenAid Chef

Smoked Paprika Chicken Salad with Homemade Ranch Dressing

Serving
4

Ingredients

2-3 slices bacon, cooked & cut into bits

1/4 to 1/3 cup roasted & salted pumpkin seeds

cheddar cheese, shredded or peeled with a vegetable peeler

1 celery heart, washed and chopped

1 carrot, washed, peeled and chopped

1 small tomato, chopped

handfuls of arugula, washed

handfuls of baby spinach, washed

handfuls of romaine lettuce, washed and chopped

salt & pepper

salt & pepper

1/4 cup buttermilk

2 Tablespoons mayonnaise

1/4 cup sour cream

1 Tablespoon fresh dill, chopped small

1 Tablespoon fresh chives, chopped small

1 Tablespoon fresh Italian parsley, chopped small

2 teaspoons freshly squeezed lemon juice

1 small garlic clove, minced

1/4 teaspoon salt

1/2 teaspoon garlic powder

1 Tablespoon paprika

1 Tablespoon salted butter, melted

1 pound chicken tenderloins

Step by step

  1. Heat oven to 425 degrees F. Line baking sheet with foil. Place chicken into a medium-sized glass bowl and pour melted butter on top. Make sure butter is evenly distributed over chicken. Mix paprika, garlic powder and salt together in a small prep bowl. Spread evenly over chicken and place on top of baking sheet. Bake for 15 minutes or until chicken is cooked through. Allow chicken to rest at least 10 minutes before slicing.

  2. Prepare ranch dressing ingredients and place all ingredients into a jar with a sealed lid. Close lid and screw tightly. Shake until ingredients are thoroughly mixed together. Add salt & pepper to taste. Place in the refrigerator while preparing salad ingredients.

  3. Store in the refrigerator for 5 to 7 days.