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Nutrition Facts
Serving Size 572 g
(Approx. 4 Servings)
Amount Per Serving
Calories 490 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1240 mg 52%
Total Carbohydrate 46 g 15%
Dietary Fiber 4 g 16%
Sugars 11 g
Protein 24 g
Vitamin A 120% Iron 15%
Vitamin C 60% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Ranch Salad With Fried Chicken

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

4 H-E-B Fully Cooked Chicken Fried Chicken Breasts
16 Oz cherry tomatoes
1/2 cup(s) Low Fat Cultured 1% Milkfat Buttermilk
1/3 cup(s) Hellmann's Light Mayo
1/3 cup(s) H-E-B Sour Cream, fat free
1 H-E-B Peeled Garlic, crushed
1 Tbsp white onion, grated
1 Tbsp chives
1 Tsp lemon, juiced
1 Tsp H-E-B 100% Pure Olive Oil
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
24 Oz American Salad Blend
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Heat chicken breasts in microwave according to package directions.
Cut cherry tomatoes in half.
Slice each chicken breast (after heating) diagonally into 1/2-inch thick slices.
To make dressing, mix buttermilk, mayonnaise, sour cream, garlic, onion, chives, lemon juice, olive oil, salt and pepper in a large bowl.
Toss salad and tomatoes with dressing.
Arrange salad on 4 individual plates.
Top each salad with one chicken breast.
Serve immediately.



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