Garden Patch Salad With Chicken

33 Reviews
  • Prep 40 m
  • Cook 0 m
  • Total 40 m
Servings: 4


  • ½ cup Hidden Valley® Original Ranch® Light Dressing
  • ½ cup sliced green onions
  • ½ medium red onion peeled, sliced
  • 1 can (15 ounces) kidney beans drained, rinsed
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes halved
  • 1 package (12 ounce) salad greens
  • 4 boneless, skinless chicken halves, breast
  • ⅓ cup shredded sharp Cheddar cheese


  1. 1. Broil or grill chicken breasts and allow to cool. Diagonally slice the chicken slice breasts and set aside.
  2. 2. In a large bowl, toss lettuce, tomatoes, broccoli, onion, beans and dressing together until well coated. Divide the mixture evenly on 4 salad plates. Place chicken breast slices on top of each serving and sprinkle with cheese.
  3. 3. Serve immediately garnished with the green onions and season with freshly ground black pepper
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Garden Patch Salad With Chicken is rated 4.7 out of 5 by 33.
Rated 5 out of 5 by from Fresh Garden Patch/Chicken Salad Love this, great way to use up my fresh ingredients from my garden.
Date published: 2017-08-23
Rated 5 out of 5 by from Great salad I saw this recipe a while back and knew I had to make it I love chicken and ranch on my salad, you can't go wrong!
Date published: 2017-08-19
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