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Vegetarian Chicken Ranch Salad

Vegetarian Chicken Ranch SaladMany restaurants offer green salads with grilled chicken or breaded chicken on top, often with a creamy dressing. Here is a vegetarian version that is satisfying and light for a hot summer day. We have used Cedar Lake Chik’n Dinner Vegetable and Grain Protein, but other similar brands may be used as well.

Serves 4.


  • 1-20 oz can Cedar Lake Chik’n Dinner, drained
  • 1/4 c all purpose flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 c mayonnaise
  • 2 Tbsp water
  • 1/2 c plain fine dry bread crumbs
  • 1/2 tsp poultry seasoning
  • 1/2 c oil for frying
  • mixed greens for the salad
  • Ranch dressing or any creamy dressing


  1. In a small bowl, mix the flour, salt, and pepper.
  2. In a second small bowl, mix the mayonnaise and water until smooth.
  3. In a third bowl, mix the bread crumbs and poultry seasoning.
  4. Dredge the drained “Chik’n pieces in the flour mixture.
  5. Dip the floured “Chik’n” pieces in the mayonnaise mixture.
  6. Bread the “Chik’n” pieces in the dry bread crumbs.
  7. Heat the oil in a large skillet over medium low heat. Add the “Chik’n” pieces and fry until brown (only a couple of minutes or so). Turn and fry on the other side.
  8. Drain on paper towels.
  9. Place the raw greens in serving bowls. Top with “Chik’n” and dress with Ranch Dressing.

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