Chicken Chop Salad with Chèvre Ranch

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 tsp 1½ teaspoons kosher salt
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  4 cup Lettuce, Romaine
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  1 cup Peas, Sugar Snap
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  1 cup Cucumber
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  0.3 cup Chives, Fresh
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  0.3 cup Dill, Fresh
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  Freshly Cracked Black Pepper, For Serving
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  0.3 cup Buttermilk, Cultured, Low-Fat
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  0.3 cup Mayonnaise, Regular
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  0.3 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  2 oz Cheese, Goat
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  1 tsp Parsley, Fresh
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  1 tsp Onion powder
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  1 tsp Garlic powder
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  2 tsp 2 teaspoons dried dill
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  0.5 tsp ½ teaspoon fine sea salt

Instructions

1. 1Pat the chicken breasts dry. Rub all over with 2 tablespoons olive oil, then season both sides evenly with 1½ teaspoons kosher salt, 1½ teaspoons garlic powder, and 1½ teaspoons onion powder.
2. 2Heat a large skillet over medium-high heat until hot. Add the seasoned chicken and cook undisturbed for 6–8 minutes until deep golden brown on the first side. Flip and cook another 6–8 minutes until the second side is golden and an instant-read thermometer inserted into the thickest part reads 165°F. Transfer to a cutting board and rest 5 minutes, then dice into bite-sized pieces.
3. 3While the chicken cooks, make the chèvre ranch: whisk together the buttermilk, mayonnaise, Greek yogurt, 2 ounces chèvre, 1 teaspoon minced fresh parsley, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons dried dill, and ½ teaspoon fine sea salt in a bowl until smooth and creamy with no lumps.
4. 4In a large mixing bowl, combine the chopped romaine, snap peas, cucumber, chives, ¼ cup fresh dill, and ¼ cup fresh parsley. Pour the chèvre ranch over the greens and toss until everything is evenly coated.
5. 5Add the diced chicken to the dressed salad and fold gently to combine without bruising the greens.
6. 6Divide the salad evenly among meal-prep containers. Top each portion with crumbled chèvre and a crack of fresh black pepper, plus extra dill and parsley as desired.
7. 7Seal containers and refrigerate for up to 4 days. Toss gently before serving if dressing has settled to the bottom.