Easy Smoked Paprika Chicken Salad with Homemade Ranch Dressing Recipe Email Link
Smoked Paprika Chicken Salad from thelitlekitchen.net

Smoked Paprika Chicken Salad with Homemade Ranch Dressing

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients

Paprika Chicken

  • 1 pound chicken tenderloins
  • 1 Tablespoon salted butter, melted
  • 1 Tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Homemade Ranch Dressing

  • 1 small garlic clove, minced
  • 2 teaspoons freshly squeezed lemon juice
  • 1 Tablespoon fresh Italian parsley, chopped small
  • 1 Tablespoon fresh chives, chopped small
  • 1 Tablespoon fresh dill, chopped small
  • 1/4 cup sour cream
  • 2 Tablespoons mayonnaise
  • 1/4 cup buttermilk
  • salt & pepper

The rest of the salad

  • handfuls of romaine lettuce, washed and chopped
  • handfuls of baby spinach, washed
  • handfuls of arugula, washed
  • 1 small tomato, chopped
  • 1 carrot, washed, peeled and chopped
  • 1 celery heart, washed and chopped
  • cheddar cheese, shredded or peeled with a vegetable peeler
  • 1/4 to 1/3 cup roasted & salted pumpkin seeds
  • 2-3 slices bacon, cooked & cut into bits

Instructions

Paprika Chicken

  • Heat oven to 425 degrees F. Line baking sheet with foil. Place chicken into a medium-sized glass bowl and pour melted butter on top. Make sure butter is evenly distributed over chicken. Mix paprika, garlic powder and salt together in a small prep bowl. Spread evenly over chicken and place on top of baking sheet. Bake for 15 minutes or until chicken is cooked through. Allow chicken to rest at least 10 minutes before slicing.
  • TIP: This can be done a day ahead and the chicken can be served on the salad cold.

Homemade Ranch Dressing

  • Prepare ranch dressing ingredients and place all ingredients into a jar with a sealed lid. Close lid and screw tightly. Shake until ingredients are thoroughly mixed together. Add salt & pepper to taste. Place in the refrigerator while preparing salad ingredients.
  • Store in the refrigerator for 5 to 7 days.

Assembly

  • Prep and chop vegetables and lettuces. Arrange salad on 2 to 4 plates or as a buffet so guests can pick and choose ingredients. Serve with homemade ranch dressing.

When you make this recipe...

Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!