Copycat Mendocino Farms Farmhouse Ranch Salad

1. The "Not-So-Fried" Crunchy Topping

• Ingredients: 1/2 cup gluten-free or regular panko breadcrumbs, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp onion powder, 1/2 tsp garlic powder, 2 tbsp olive oil.

• Instructions: Mix breadcrumbs with herbs, spices, and olive oil. Spread on a baking sheet and bake at 350°F (175°C) for 5-8 minutes until golden brown. 

2. The Creamy Dressing

• Ingredients: 1/2 cup buttermilk, 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon mustard, 1/2 tsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbsp fresh dill, 1 tbsp chives, salt and pepper to taste.

• Instructions: Whisk all ingredients until smooth. 

3. The Salad Base & Assembly

• Greens: 4 cups chopped Kale

• Protein: 1-2 cups shredded roasted chicken.

• Veggies: Diced cucumber, halved cherry tomatoes, sliced avocado, and red onions pickled in apple cider vinegar.

• Cheese: 1/4 cup shaved Parmesan.

• Assemble: Toss greens with dressing, top with chicken, veggies, cheese, and the crunchy panko mix.