Ingredients:

  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups mixed garden greens (romaine, spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, sliced
  • 1 cup shredded carrots
  • 1 large avocado, diced
  • 1/2 cup red onion, thinly sliced

Instructions:

  1. Pat the chicken breasts dry with paper towels to ensure a mahogany-colored crust.
  2. Rub both sides of the chicken with olive oil, garlic powder, paprika, salt, and pepper.
  3. Heat a skillet over medium-high heat. Add chicken and sear for 6-8 minutes per side until the internal temperature reaches 165°F (74°C).
  4. Transfer chicken to a plate and let it rest for 5 minutes before slicing into strips.
  5. In a small bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth and velvety.
  6. Stir in the minced garlic, chives, parsley, onion powder, salt, and pepper. Refrigerate to let flavors meld.
  7. Place the mixed greens in a large bowl as the foundation.
  8. Layer cherry tomatoes, sliced cucumber, shredded carrots, diced avocado, and thinly sliced red onion on top of the greens.
  9. Top the salad with sliced seared chicken and drizzle with the homemade ranch dressing.