Chicken Chop Salad with Chèvre Ranch
This Chicken Chop Salad with Chèvre Ranch provides 35g protein and 387 calories per serving — a lean lunch option that won't spike your daily total. Batch-preps 6 servings via quick stovetop work, covering your entire work week with one prep session. Built for anyone cutting while maintaining protein intake at every meal.
Ingredients
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •1½ teaspoons kosher salt
- •Garlic powder(8g)
- •Onion powder(8g)
- •Lettuce, Romaine(960g)
- •Peas, Sugar Snap(240g)
- •Cucumber(240g)
- •Chives, Fresh(60g)
- •Dill, Fresh(60g)
- •Parsley, Fresh(60g)
- •Cheese, Goat(57g)
- •Freshly Cracked Black Pepper, For Serving
- •Buttermilk, Cultured, Low-Fat(60g)
- •Mayonnaise, Regular(60g)
- •Greek Yogurt (2%)(60g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •Cheese, Goat(57g)
- •Parsley, Fresh(5g)
- •Onion powder(5g)
- •Garlic powder(5g)
- •2 teaspoons dried dill
- •½ teaspoon fine sea salt
Instructions
- 1Pat the chicken breasts dry and season both sides generously with garlic powder and onion powder. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 2Place the chicken in the hot skillet and cook undisturbed for 6–8 minutes until golden brown on the first side. Flip and cook for another 6–8 minutes until the second side is golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then dice into bite-sized pieces.
- 3While the chicken rests, prepare the dressing: combine the buttermilk, mayonnaise, Greek yogurt, chèvre, fresh parsley, onion powder, and garlic powder in a jar or bowl. Whisk until smooth and no lumps remain.
- 4In a large bowl, combine the romaine lettuce, sugar snap peas, cucumber, fresh chives, fresh dill, and fresh parsley. Pour the dressing over the greens and toss until evenly coated.
- 5Fold the diced chicken into the salad and gently toss to combine.
- 6Divide the salad evenly into 6 airtight containers while the chicken is still warm. Top each portion with crumbled chèvre, fresh dill, and chives.
- 7Seal containers and refrigerate for up to 4 days. Stir gently before serving if any dressing has pooled at the bottom.
Nutrition — Per Serving
387
calories
35g
protein
21g
fat
- Carbohydrates
- 16g
- Saturated fat
- 5.7g
- Sodium
- 246 mg
- Dietary fiber
- 5.9g
6 servings per batch · ~443g each
Macro data sourced from USDA FoodData Central
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How much protein does Chicken Chop Salad with Chèvre Ranch have per serving?
Each serving provides 35g of protein and 387 calories, with 21g fat and 16g carbs. This low-carb, moderate-calorie profile makes it straightforward for tracking macros during a cut.
How long does Chicken Chop Salad with Chèvre Ranch take to prep?
Quick prep time with 6 servings batched at once means you can prepare an entire week's worth of lunches efficiently in a single session on the stovetop.
Is Chicken Chop Salad with Chèvre Ranch good for fat loss?
At 387 calories and 35g protein per serving, this salad fits fat-loss phases where maintaining protein while staying in a deficit is the goal. The low carbohydrate content keeps total daily calories manageable without sacrificing satiety.
