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A vibrant 10-ingredient chicken salad featuring grilled chicken, avocado, corn, bacon, tomatoes, and hard-boiled eggs, drizzled with dressing.

10-Ingredient Chicken Recipes (No Fuss)

This recipe offers a quick and delicious meal solution, perfect for busy individuals and families. It focuses on simple, nourishing chicken dishes prepared without spending hours in the kitchen.
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Prep Time 20 minutes
Cook Time 35 minutes
Egg Boiling 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 cups
Course: Dinner
Cuisine: American
Calories: 592
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound chicken breasts thinly sliced
  • 1 Tablespoon avocado oil
  • 1.5 Tablespoons all-purpose seasoning 1 tsp salt, 2 tsp garlic, 1/2 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp pepper
  • 4 large eggs
  • 6-8 slices bacon or more!
  • 1 large avocado
  • 2 cups grape tomatoes halved
  • 1 cup frozen corn
  • 1/2 cup feta or blue cheese
  • 6-8 cups chopped romaine or crispy lettuce of choice
  • to taste finely chopped chives optional
For the Healthy Ranch Dressing
  • 1/4 cup plain Greek yogurt
  • 1-2 Tablespoons milk adjust to thickness
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dill
  • 1 teaspoon freshly chopped parsley
  • 2 teaspoons Worcestershire sauce

Equipment

  • Large baking sheet
  • Cast iron skillet
  • Grill Pan

Method
 

  1. Preheat your oven to 400 degrees F. Prepare a baking sheet by lining it with two sheets of parchment paper.
  2. Add avocado oil to a grill pan or cast-iron skillet over medium-high heat.
  3. Season the chicken breasts with your all-purpose seasoning. Grill on the stovetop for about 10-15 minutes on each side.
  4. While the chicken cooks, place the bacon on the prepared baking sheet and cook in the oven for about 20 minutes, or until crispy.
  5. Hard boil the eggs: place them in 1 inch of water and bring to a boil. Lower the heat and let simmer for 7-8 minutes. Remove from heat, cool, and peel.
  6. Cut the hard-boiled eggs into small pieces.
  7. Once the chicken is done, set it aside. Sauté the corn in the same pan used for the chicken until just warm.
  8. Pat the cooked bacon dry and cut into small bits.
  9. Slice the avocado and cut the tomatoes into halves.
  10. Assemble your salads: top each plate of lettuce with sliced or cubed cooked chicken, eggs, bacon bits, avocado, tomatoes, corn, and feta crumbles.
  11. Whisk together the healthy ranch dressing ingredients. Drizzle over each salad.
  12. Serve and enjoy!

Nutrition

Calories: 592kcalCarbohydrates: 26gProtein: 43gFat: 37gSaturated Fat: 11gCholesterol: 298mgSodium: 841mgPotassium: 1401mgFiber: 9gSugar: 4gVitamin A: 7339IUVitamin C: 23mgCalcium: 278mgIron: 5mg

Notes

Save time by using pre-cooked chicken or rotisserie chicken. Baking the bacon on parchment paper makes for easy cleanup.

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