Chicken Ranch Chopped Salad

Name: Chicken Ranch Chopped Salad
Yield: 4 servings
Ingredients: 400 g romaine lettuce; 400 g plain nonfat Greek yogurt; 800 g raw chicken breast; 240 g cucumber and tomato; Salt-free herbs, garlic and pepper to taste.

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Chicken Ranch Chopped Salad

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipe Add to grocery plan

Estimated nutrition per portion

331calories

57.4g protein

9.9g carbs

6.0g fat

Sodium: Not calculated

1 of 4 meals. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

400 g romaine lettuce
400 g plain nonfat Greek yogurt
800 g raw chicken breast
240 g cucumber and tomato
Salt-free herbs, garlic and pepper to taste.

Cooking instructions

Cook chicken to 165 F. Cool promptly and chop. Wash and chop lettuce and vegetables. Season yogurt with salt-free herbs and lemon. Divide protein and vegetables into four containers; pack yogurt separately and add at serving.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

Inspiration: Angela Rummans (visual inspiration). No endorsement is implied.

More lunch recipes

Illustrative image of Greek Yogurt Chicken Salad