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Southwest Ranch Chicken Salad Cheddar Melt
This ranch chicken salad cheddar melt is infused with southwestern flavors. Piled high on pumpernickel bread with lots of melted cheese, it's a mouthwatering lunch.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
chicken cheddar melt, chicken salad cheddar melt, ranch chicken chicken salad cheddar melt
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
3/4
pound
boneless
skinless chicken thighs (or breasts)
1
teaspoon
paprika
1
teaspoon
garlic powder
1/2
teaspoon
chili powder
1/2
teaspoon
coriander
1/2
teaspoon
onion powder
1/4
teaspoon
turmeric
1/2
tablespoon
brown sugar
1
teaspoon
kosher salt
5
ounces
Sabra Farmer's Ranch Greek yogurt dip
4
slices
pumpernickel bread
4
ounces
sharp yellow cheddar cheese
sliced
tomato slices
green lettuce
Instructions
Combine all the spices in a small bowl.
Rub chicken with spice mixture and set aside.
Grease a skillet with cooking spray and heat over medium-high heat.
Place chicken on skillet and cook for about 5 minutes per side (depending on thickness of chicken) until fully cooked.
Remove from skillet and shred with two forks once cooled.
Add the shredded chicken to a medium bowl with the Farmer's Ranch Greek yogurt dip and mix together.
Place the cheddar cheese on each slice of bread and melt in a toaster oven.
Pile the chicken salad mixture on top of the bread, garnish with tomato and lettuce, top with remaining slice of bread and serve.
Nutrition
Serving:
1
SERVING
|
Calories:
970
kcal
|
Carbohydrates:
35
g
|
Protein:
61
g
|
Fat:
66
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
42
g
|
Trans Fat:
1
g
|
Cholesterol:
283
mg
|
Sodium:
2673
mg
|
Fiber:
5
g
|
Sugar:
8
g