Canyon Ranch Blog

Buttermilk Battered Chicken Salad

Nutrition Information (per serving)

34 g
675 mg
32 g
14 g
4 g
85 mg

Pickled Vegetables
½ cup onions
1¼ cups white distilled vinegar
2 Tbsp minced garlic
2 Tbsp sea salt
1 tsp mustard seeds
1 tsp black peppercorns
½ bay leaf
¾ cup water
½ cup baby carrots
½ cup cauliflower florets
½ cup sliced red bell pepper
1 sm jalapeño pepper, seeded and sliced

4 skinless chicken breast halves, boned and defatted
⅓ cup buttermilk
Pinch freshly ground black pepper
1 Tbsp extra-virgin olive oil
1 cup all-purpose flour
1 tsp paprika
1 tsp sea salt
¼  tsp garlic powder
Pinch celery seed
¼ tsp dry mustard
4 cups romaine lettuce
1 med cucumber, peeled and diced
1 cup cooked corn kernels

Ranch Dressing

  1. In a large saucepan, combine onions, vinegar, garlic, salt, mustard seeds, peppercorns, bay leaf and water and bring to a boil. Add carrots and cook for 1 minute. Remove from heat and add remaining vegetables. Cool. Transfer to refrigerator and marinate for at least 2 hours or overnight.
  2. Pound chicken breasts to ½ inch thick. Combine buttermilk and pepper in a shallow bowl. Add chicken and marinate for at least 2 hours.
  3. Heat olive oil in a large sauté pan over medium heat. In a shallow bowl, combine flour, paprika, salt, garlic powder, celery seed and dry mustard. Mix well. Dredge chicken breasts in seasoned flour and place in hot pan. Sauté over medium heat until golden brown on each side, about 3 to 5 minutes. If necessary, transfer to 400F oven to finish cooking.
  4. Combine romaine lettuce, cucumber, corn and pickled vegetables.
  5. Place 2 cups salad mixture on plate. Top with 2 tablespoons Ranch Dressing. Slice 1 chicken breast and arrange over salad.
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
Zahtar-Crusted Lamb with Pomegranate Molasses
An antioxidant-rich drizzle sets off the flavor these delicate lamb chops
Read More
Wild Mushroom & Aged Gouda Tart
Love quiche? This light and savory tart will delight your taste buds
Read More
Carrot & Ginger Soup
Creamy, easy to make, and oh-so-comforting on chilly days
Read More
New England Apple Pie
An American classic, grandma's signature—done our way
Read More
Mashed Cauliflower
Mashed potatoes? Who needs 'em! Try this healthier option
Read More
Baked Ziti
An Italian comfort food classic made Canyon Ranch style
Read More
Baked Sweet Potato
With almost no prep, this healthy side is incredibly easy and delicious
Read More
Pecan Tart
A notoriously indulgent dessert turned not-so-sinful
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regent Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662