Smoked Paprika Chicken Salad with Homemade Ranch Dressing
Smoked Paprika Chicken Salad with Homemade Ranch Dressing
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
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.
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.
Store in the refrigerator for 5 to 7 days.