Ingredients
- 2 lbs chicken breast
- 1 1-ounce package ranch dressing mix
- ½ cup grated parmesan cheese
- ¼ cup panko bread crumbs
- 1 egg
- 2 médium romaine hearts
- 1 pint cherry tomatoes halved
- 1 green bell pepper chopped
- 1 15-ounce can chickpeas, rinsed and drained
- ½ of a red onion chopped
- 1 avocado skin removed and chopped
- 1- cup yogurt ranch dressing
- 2 tablespoons grated parmesan cheese
- 24 ranch doritos lightly crushed
Instructions
- Preheat oven to 375 degrees.
- In a small bowl mix together ranch dressing mix, parmesan cheese, and panko bread crumbs.
- In another small bowl crack and lightly beat the egg.
- Dip each of the chicken breasts in the egg then in the ranch and parmesan mixture. Place on a baking sheet coated with cooking spray and bake for 40- 50 minutes or until the chicken is cooked throughly and juices run clear.
- Let the chicken cool and then chop into bite size pieces. Set aside.
- In a large bowl mix together romaine hearts, cherry tomatoes, bell pepper, chickpeas, red onion, and avocado.
- Pour ranch dressing over the top and mix it into the ingredients until everything is coated with the dressing.
- Slowly mix in the chicken breast.
- Sprinkle grated parmesan and doritos over top and serve.
Notes
**If you are going to bring this recipe to a party or eat it later in the day or week I recommend adding the dressing and doritos before you eat. Don't add it to soon or you will have soggy doritos.
Make- ahead Instructions
The chicken can be made ahead of time. Also, the vegetables can be prepped ahead of time. When ready to eat continue with dressing and doritos.
The chicken can be made ahead of time. Also, the vegetables can be prepped ahead of time. When ready to eat continue with dressing and doritos.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 27g | Protein: 26g | Fat: 14g | Fiber: 4g | Sugar: 9g