This salad was my husband's idea. He loves hot buffalo chicken wings with a side of ranch and carrots and celery. I incorporated those flavors into this salad. It has a kick but the yogurt ranch balances out the spiciness.
This recipe makes eight salads. Feel free to cut the recipe in half if just making salads for yourself!
BBQ RANCH CHICKEN SALAD IN A JAR RECIPE
Makes: 8 jars
Time: 10 minutes to assemble
Marinade Ingredients
- 1/4 cup olive oil
- 1/4 cup hot sauce
- 2 tbsp honey
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 lemon, juiced
- salt and pepper, to taste
- 4 chicken breasts, sliced in half
Salad Ingredients
- 16 cups greens
- 4 cups carrots, diced
- 4 cups celery, diced
- 2 cups cheddar jack cheese, cubed
- 1 cup buffalo ranch yogurt dressing
Dressing Ingredients
- 1/2 cup plain non-fat Greek yogurt
- 3 tsp hot sauce
- 1 lemon, juiced
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dill weed
- 1/4 tsp smoked paprika
- salt and pepper, to taste
- water to thin as needed
Directions
In a large bowl, combine all ingredients of marinade.
Toss chicken in marinade, cover and place in refrigerator for at least 20 minutes.
Grill chicken about 3 minutes per side.
Remove from heat and allow to rest before slicing.
In a small bowl, combine all ingredients of dressing.
Measure and add about 2 tbsp of the dressing to each jar.
Combine the diced celery and carrots in a large bowl.
Add 1 cup of the celery and carrot mix to each jar.
Add 1/2 cup of chicken and 1/2 cup cheese to each jar.
Top with about 2 cups greens.
Place top on jar and tighten.
Store in refrigerator and eat within 5 days.
Nutrition (no dressing)
Dressing
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