Crisp ranch chicken with bread salad
Crushed croutons coat chicken breasts that pan-fry until the coating turns golden and crunchy. Ranch dressing finishes everything as both sauce and salad base, turning torn bread into a light, savory supper.
About 1120 calories a serving, 75 g protein, 70 g carbohydrate, 57 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.
To buy
- 2 boneless chicken breasts
- 1 small head romaine lettuce
From your shelf
- 1 1/2 cups [180 g] restaurant style ranch croutons
- 1/2 cup [120 ml] restaurant style ranch
Staples
- 2 tablespoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 eggs
- Coarsely crush 1 1/2 cups croutons in a shallow bowl and pour 1 beaten egg into a separate shallow bowl. Pat two 6-ounce chicken breasts dry with a paper towel, season each with 1/8 teaspoon salt and pepper on both sides.
- Dip each chicken breast in egg to coat both sides, then press into crushed croutons until well covered on both sides, shaking off excess. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay chicken in the pan and cook until the coating browns and the thickest part of each breast reaches 165°F [74°C], about 6 minutes per side.
- While chicken cooks, tear 4 cups romaine into bite-sized pieces and place in a large bowl. Drizzle with 1/4 cup ranch dressing and toss gently until lettuce is lightly coated.
- Transfer cooked chicken to plates, spoon the remaining 1/4 cup ranch dressing over the top, and serve the dressed salad alongside.
Note Swap the lettuce for any sturdy green; spinach or kale work too. Leftover chicken keeps three days refrigerated and tastes good cold in sandwiches the next day. Serve with a simple side like roasted potatoes or rice to stretch the meal.
On the label
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL, SUGAR, 2% OR LESS OF YEAST, SALT, WHEAT GLUTEN, CULTURED NONFAT MILK, PARSLEY*, ONION POWDER, WHEY, NATURAL FLAVORS [WITH FOOD STARCH-MODIFIED, BLEU CHEESE SOLIDS (PASTEURIZED MILK, CULTURES, SALT, ENZYMES), WHEY, MILK, BUTTER OIL, PAPRIKA {COLOR}], GARLIC POWDER, AUTOLYZED YEAST EXTRACT, CALCIUM SULFATE, ASCORBIC ACID, HYDROLYZED CORN PROTEIN, LACTIC ACID, CITRIC ACID, CALCIUM LACTATE, DISODIUM INOSINATE, DISODIUM GUANYLATE, ROSEMARY EXTRACT (TO PRESERVE FRESHNESS).
First Street, breads & buns, serving 7 g, package 5 oz/142 g. Ingredients as printed on the label.
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Other croutons
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- Wegmans cheese & garlic twice-baked croutons, cheese & garlicWegmans
- Wegmans zesty italian twice-baked croutons, zesty italianWegmans
- Wegmans lightly seasoned twice-baked croutons, lightly seasonedWegmans
- Wegmans whole wheat twice-baked croutons, whole wheatWegmans
- Wegmans sea salt & pepper large cut croutons crunchy french bread, sea salt & pepperWegmans
- Wegmans caesar twice-baked croutons, caesarWegmans
- Wegmans garlic twice-baked croutons, garlicWegmans
- Old Home stuffing mix croutonsOld Home
- Freihofer's unseasoned croutonsFreihofer's
Cooks as croutons, ranch. Half of it left? Use up the croutons.