Chicken Bacon Ranch Salad with Cornbread Madeleines

This was a quick weeknight meal that was loved by all. Chicken breast marinated in Ranch dressing, over a garden salad, topped with crumbled bacon and served with cornbread Madeleines. Another bonus with this chicken is that is is very versatile, so leftovers can be easily transformed into another meal later in the week.

Ranch Chicken

1 lb. Chicken Breast, no more than 1 inch thick (can be pounded or split)

1/2 Cup Ranch Dressing (I used Ken’s Buttermilk Ranch)

1. Marinade chicken breast in Ranch dressing for a minimum of 30 minutes (1 to 2 hours works better), covered and under refrigeration
2. Grill for about 15 minutes or bake for 20 to 25 minutes. Fully cooked chicken is 165F.
3. Let the cooked chicken breast sit for 5 to 10 minutes before carving and placing on top of salad

Cornbread Madeleines

1 Package Jiffy Cornbread Mix

1 Egg

1/3 Cup MIlk

1. Make mix according to package.
2. Using a greased Madeleine pan, fill each cavity 2/3 of the way up
3. Bake for 10 to 12 minutes or until Madeleines are golden in color

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