Munchy Monday: Tangy Ranch Chicken Salad

This recipe was inspired by a recipe on the back of a mustard bottle. 🙂 So we’ll start there.

Tangy Ranch Chicken

2/3 cup Ranch dressing

1/3 cup mustard

1/4 cup brown sugar

4 medium chicken breasts

Mix dressing, mustard, and sugar. Pour 2/3 cup sauce over chicken. Marinate chicken in refrigerator for 30 minutes. Grill or broil* chicken 10 to 15 minutes. Serve remaining mustard sauce with chicken.

*or bake at 350° for 25 minutes.

Now this recipe sounds pretty yummy in and of itself, but I LOVE chicken salad so I made a few changes. First, I used only 3 chicken breasts and adjusted the recipe accordingly.  I opted for baking the chicken. In my oven, it took about 40 minutes at 400°.  When the chicken was done, I shredded it and added 1/4 cup of walnuts and and 1 cup of celery. Then I added the remaining tangy ranch sauce. And voila! It’s yummy!