A healthier, tangier version of ranch dressing is drizzled over a grilled chicken salad. In the salad I use green and red lettuce, spinach, cucumbers, half of an avocado, tomatoes and carrots. Added a few almonds for some crunch.
For the ranch:
I mixed 1/2 pack of ranch seasoning, 1/2 of a 16 oz container plain Greek yogurt, and the juice of half a lemon.
You can thin this mixture if you’d like.