Crispy Chicken Ranch Salad
Salads are not my normal go to when I am looking for a healthy meal. But when I do have a salad, it's going to be a good one. This one is being added to my list of favorite healthy options. The Crispy Chicken was made in the Air Fryer.
Ingredients
- 2 Boneless Chicken Thighs
- Cleveland Kitchen Backyard Ranch Desired amount
- Slap Ya Mama Season generously
- Smoked Paprika Season generously
- 1 Can of Sweet Kernel Corn
- 2 Eggs Boiled
- Petitie Medley Snacking Tomatoes Halves
- Crispy Jalapenos Desired amount
- Micro Arugula Desired amount
- 1 bag Romaine Lettuce
- 4 State Cheese Blend Shredded
- 1/4 Purple onions Julienne Cut
- 3 - 4 bacon Crumbled
Notes
Healthier choices will definitely help us to get rid of these Covid pounds.
Crispy Chicken Ranch Salad
Ingredients:
- Boneless Chicken Thighs
- Cleveland Kitchen Backyard Ranch
- Slap Ya Mama
- Smoked Paprika
- Sweet Kernel corn
- Eggs
- Petite Snack Tomatoes
- Crispy Jalapenos
- Micro Arugula
- Romaine lettuce
- 4 State Cheese Blend
- Purple Onions
- Bacon
Directions:
- Season your chicken thighs with Slap ya mama and smoked paprika. Set aside.
- Boil the eggs on the stove with water.
- Preheat your air fryer.
- Spray the air fryer with Pam Olive Oil Spray.
- Add the chicken.
- Set the air fryer on the chicken option for 400 degrees for 13 - 15 minutes. *Internal temp should 165 degrees.
- Broil the bacon in convection oven for 10 minutes or until crispy.
- Rinse and cut the tomatoes. Set aside.
- Drain the corn. Set aside.
- Julienne cut the purple onion. Set aside.
- Once the chicken is cooked. Remove from the air fryer. The chicken should have some crispiness.
- Slice the chicken on an angle. Set aside.
- Peel and slice the eggs.
- Crumble the bacon once cooked.
- Build the salad, bed of lettuce, add chicken in the middle. Add other ingredients around tomatoes, cheese, crispy jalapeños, eggs, bacon, purple onions, corn and micro arugula.
- Drizzle the Backyard Ranch on top.
- Enjoy.
