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Herb Ranch Dressing: 

  • 1 cup mayonnaise (we like avocado oil based)
  • 1/2 cup sour cream or greek yogurt
  • 1/41/2 cup buttermilk (or kefir)
  • 1 tbsp apple cider vinegar
  • 2 tbsp chopped fresh chives
  • 1 tbsp dried or 2 tbsp fresh chopped dill
  • 1 tbsp dried or 2 tbsp fresh chopped parsley
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For salad:

  • Perfect Pan-Seared Chicken
  • 6 slices bacon, cooked and chopped
  • 4 hard cooked eggs
  • 8 cups chopped romaine lettuce
  • 1 cup chopped grape tomatoes
  • 1 cup diced red onion or sliced green onion
  • 1/2 cup crumbled blue cheese
  • 1 avocado, diced (optional)


  1. To prepare dressing, Combine all in a blender. Blend well, taste for seasoning and serve.
  2. To prepare chicken, remove chicken from fridge at least 5 minutes prior to cooking.
  3. Heat oil in a large cast-iron (preferred) or saute pan to medium high.
  4. Pat chicken dry and season well with kosher salt, garlic powder and herbs.
  5. Make sure pan is HOT before adding chicken. Place chicken in pan (careful to avoid splattering).
  6. Sear for 2-3 minutes, until golden. DO NOT touch until three minutes is up (if chicken isn’t golden after two minutes, your heat wasn’t high enough!)
  7. Flip chicken, reduce heat to medium. If chicken is thick, cover with a lid or finish in the oven (400F).
  8. Cook for 4-6 minutes in pan or bake 10-12 minutes until center of chicken reaches internal temperature of 165F.
  9. Remove from heat and let rest 5-10 minutes before slicing.
  10. To prepare salad, divide lettuce between four bowls. Top with tomatoes, onions, cubed chicken, crumbled bacon, chopped egg, avocado and a drizzle of dressing- or serve family style with ingredients laid out for your family to enjoy as desired.