Description
A flavorful and quick chicken cutlet salad featuring tangy quick-pickled red onions and a homemade creamy ranch dressing, combined with crisp lettuce, fresh vegetables, and hardboiled eggs for a balanced and satisfying meal.
Ingredients
Scale
Quick Pickled Onions
- ½ red onion (thinly sliced)
- 1 tablespoon whole peppercorns
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1 cup boiling water (or enough to cover the onions)
Salad
- 2 prepared chicken cutlets
- 3 cups crispy green leaf lettuce (Boston, bibb, or your choice)
- ½ pint grape tomatoes (halved)
- ⅓ English cucumber (diced small; about ⅔ cup)
- 3 sticks celery (diced small; about ⅔ cup)
- ½ cup peppadew peppers (or cherry peppers; drained and diced)
- 2 hardboiled eggs (prepared to your liking)
Homemade Ranch Dressing
- ½ cup plain Greek yogurt
- ½ cup mayonnaise (I use Duke's)
- 1½ teaspoons dried dill (or 1 tablespoon fresh, minced)
- ½ teaspoon kosher salt
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Splash of milk (to thin dressing as needed)
Instructions
- Pickle the Onions: In a heatproof bowl, combine the sliced red onion, whole peppercorns, sugar, and white vinegar. Pour the boiling water over the mixture until the onions are submerged. Let it sit for at least 15 minutes to quickly pickle and mellow the onions' flavor.
- Prepare the Dressing: In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, dried dill, kosher salt, garlic salt, garlic powder, onion powder, and ground black pepper until smooth. Add a splash of milk to reach your desired dressing consistency.
- Assemble the Salad Base: On serving plates or a large bowl, place the crispy green leaf lettuce. Add the halved grape tomatoes, diced cucumber, diced celery, and diced peppadew peppers evenly over the lettuce.
- Slice Chicken Cutlets and Eggs: Slice the prepared chicken cutlets into bite-sized pieces or strips. Peel and slice or quarter the hardboiled eggs as preferred.
- Combine and Serve: Top the salad with the sliced chicken cutlets, hardboiled eggs, and quick-pickled onions. Drizzle the homemade ranch dressing over the salad just before serving to keep the greens crisp and vibrant.
Notes
- Use leftover cooked chicken cutlets to save time and enhance flavor.
- Adjust vinegar and sugar in pickled onions to taste for more or less tanginess.
- You can substitute peppadew peppers with cherry peppers or mild pickled peppers if preferred.
- Fresh dill can be used instead of dried for a brighter herb flavor.
- Add a splash of milk or buttermilk to thin the ranch dressing to your preferred consistency.
- This recipe is adaptable – feel free to add or swap vegetables based on availability and preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 180 mg
