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Basil Ranch Dressing Chicken Salad Bowl

A fresh and hearty chicken salad bowl topped with a creamy homemade basil ranch dressing.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1 cup fresh basil leaves, packed
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Season chicken breasts with garlic powder, paprika, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side, until internal temperature reaches 165°F.
  3. Let chicken rest for 5 minutes, then slice into strips.
  4. In a blender, combine basil, buttermilk, mayonnaise, sour cream, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
  5. Divide romaine lettuce among bowls.
  6. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and feta cheese.
  7. Drizzle generously with basil ranch dressing and serve immediately.

Notes

For extra flavor, marinate the chicken in a bit of the basil ranch dressing for 30 minutes before cooking. Leftover dressing keeps in the fridge for up to 5 days.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Method: Stovetop
  • Cuisine: American