Bruleed Salted Caramel Ice Cream

Bruleed Salted Caramel Ice Cream

von | Juli 19, 2026 | CREAMY, CRISPY & CRUNCHY, DESSERT & SWEETS, ICE CREAM, MILK & CREAM, UP TO 30 MINUTES, VEGETARIAN

Bruleed Salted Caramel Ice Cream

Bruleed Salted Caramel Ice Cream

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July 19, 2026 by Kimberly

Imagine tapping your spoon through a thin, crisp caramel shell to find ice-cold, creamy salted caramel ice cream underneath. That is exactly what this crème brûlée ice cream is: warm and caramelized on top, soft, cold, and slightly salty underneath. Every spoonful brings together shards of caramel and melting ice cream – and that contrast is exactly what makes this dessert so good.

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TOTAL TIME

10 min

SERVES

2 ramekins

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You probably know by now that I like things to be a little special. Not necessarily complicated, but whenever a small idea can turn a good dessert into something even better, I have to try it. That is exactly how this Salted Caramel Crème Brûlée Ice Cream came to be.

It started with my Salted Caramel Ice Cream, which is already perfectly good on its own. But then I started thinking about crème brûlée – more specifically, that moment when the spoon breaks through the thin, firm sugar crust. Probably one of the best sounds a dessert can make. Naturally, the question followed: why shouldn’t that work on ice cream too? It does. Surprisingly well, in fact.

Underneath the caramel layer, the ice cream stays cold and creamy. With the first spoonful, the crust breaks into small pieces that mix with the soft salted caramel ice cream. Sweet caramel, a little salt, and that contrast between crisp and creamy.

For the crust, I did not simply use regular sugar this time. I first melted it into a dark caramel, let it cool and harden completely, and then ground it into a fine powder. This allows the caramel powder to melt especially quickly under the blowtorch while adding even more depth and toasted flavour. It does not just taste like caramelized sugar, but intensely of caramel, which is of course perfect with the ice cream.

You can still skip that extra step and use regular sugar instead. The dessert works very well that way too. The caramel version is more for those days when you feel like a small kitchen experiment and a little extra effort suddenly seems entirely reasonable.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Bruleed Salted Caramel Ice Cream
Bruleed Salted Caramel Ice Cream

LET’S MAKE A PIECE OF HAPPINESS

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Bruleed Salted Caramel Ice Cream

Bruleed Salted Caramel Ice Cream

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2 ramekins 1x
Print Recipe

Description

Imagine tapping your spoon through a thin, crisp caramel shell to find ice-cold, creamy salted caramel ice cream underneath. That is exactly what this crème brûlée ice cream is: warm and caramelized on top, soft, cold, and slightly salty underneath. Every spoonful brings together shards of caramel and melting ice cream – and that contrast is exactly what makes this dessert so good.

GOOD TO HAVE ON HAND

  • kitchen torch
  • small saucepan
  • parchment paper
  • heatproof ramekins
  • small sieve

Ingredients

Units Scale

Instructions

  1. Optional: Caramelize the sugar in a small saucepan, then pour it onto a sheet of parchment paper. Leave it to cool completely and harden. Once set, transfer the caramel to a food processor and blend it into a fine powder. You can skip this step and use regular white sugar instead.
  2. Spoon the ice cream into the ramekins and smooth the surface, leaving a little room at the top. Sift the caramel powder or regular white sugar evenly over the ice cream using a small sieve. Briefly torch the surface until the sugar melts and forms a firm caramel shell.
  3. Serve immediately or return the ramekins to the freezer until ready to serve.
  • Prep Time: 10 min

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Salted Caramel Ice CreamSalted Caramel Ice Cream Yogurt Ice CreamYogurt Ice Cream Vanilla Parfait with Chocolate SoilVanilla Parfait with Chocolate Soil Classic Vanilla Ice CreamClassic Vanilla Ice Cream

Yogurt Lime Swirl Ice Cream

Yogurt Lime Swirl Ice Cream

von | Juli 7, 2026 | 60 TO 120 MINUTES, DESSERT & SWEETS, ICE CREAM, LIME, MILK & CREAM, REFRESHING, SUMMER, VEGETARIAN, YOGURT

Yogurt Lime Swirl Ice Cream

Yogurt Lime Swirl Ice Cream

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July 7, 2026 by Kimberly

Creamy yogurt ice cream meets a fresh lime swirl. This homemade frozen yogurt is summer in a bowl. The yogurt base stays wonderfully creamy and scoopable even after freezing, while the lime swirl brings natural color and a bright hint of tartness for that wow-worthy marble look. Whether as a refreshing dessert, a sweet cool-down on hot days, or a showstopper at your next dinner party: this yogurt lime ice cream makes every summer moment a little more refreshing.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hour

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Some recipes work on the first try. And then there’s this yogurt lime swirl ice cream. The lime swirl took me four attempts. Four! But hey, for a yogurt lime swirl ice cream, I wanted nothing less than perfect. My goal was clear: I wanted a homemade ice cream that doesn’t turn rock hard in the freezer, but stays beautifully creamy and scoopable. Sounds simple, but it isn’t. Anyone who has ever had to chisel ice cream out of the freezer knows exactly what I mean. So I tinkered, tested, tossed and on the fourth try, everything finally came together. Creamy, fresh, scoopable. Exactly the way I had imagined it.

I didn’t want to compromise on the color either. The swirl in this recipe gets its color entirely from natural ingredients. It was supposed to look like real lime not like plastic. The base is my tried-and-true Yogurt Ice Cream. Yogurt ice cream is my absolute favorite anyway that light freshness, that creaminess, that feeling of summer in a bowl. But paired with the tangy, fresh lime swirl? It takes the whole thing to a completely different level. The best part comes when you layer it: the yogurt base and lime swirl are added to the container in alternating layers and gently swirled with a knife, creating a gorgeous marble look.

Every scoop looks a little different, and that’s exactly what makes this frozen yogurt so special to me. It’s one of those recipes where even the plating is pure joy. Whether as dessert on a warm summer evening, a little cool-down in between, or the highlight of your next dinner with friends, this yogurt lime ice cream is my personal summer favorite. And I promise you: after the first spoonful, you’ll understand why I don’t regret a single one of those four attempts. I simply love everything about it.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Yogurt Lime Swirl Ice Cream
Yogurt Lime Swirl Ice Cream

LET’S MAKE A PIECE OF HAPPINESS

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Yogurt Lime Swirl Ice Cream

Yogurt Lime Swirl Ice Cream

  • Author: Kimberly
  • Total Time: 1 hours
  • Yield: 6 portions 1x
Print Recipe

Description

Creamy yogurt ice cream meets a fresh lime swirl. This homemade frozen yogurt is summer in a bowl. The yogurt base stays wonderfully creamy and scoopable even after freezing, while the lime swirl brings natural color and a bright hint of tartness for that wow-worthy marble look. Whether as a refreshing dessert, a sweet cool-down on hot days, or a showstopper at your next dinner party: this yogurt lime ice cream makes every summer moment a little more refreshing.

GOOD TO HAVE ON HAND

Ingredients

Units Scale
ICE CREAM BASE
  • 750 grams greek yogurt (10% fat)
  • 145 milliliters full-fat cow milk
  • 145 grams heavy whipping cream
  • 125 grams white sugar
  • juice of 1 lemon
LIME SWIRL
  • 120 milliliters water
  • juice of 1 lime
  • 50 grams white sugar
  • zest of 1 lime
  • 6 grams clear cake glaze powder
  • 25 grams corn syrup
  • green food coloring

Instructions

LIME SWIRL

  1. Add the water, sugar, corn syrup, lime zest, and clear cake glaze powder to a small saucepan and whisk until smooth. Bring to a brief boil while stirring, until the mixture thickens slightly and turns glossy.
  2. Remove from the heat. Stir in the lime juice and food coloring and let it cool completely.

YOGURT ICE CREAM

  1. Depending on your ice cream maker, place the freezer bowl in the freezer at least 24 hours in advance.
  2. For the ice cream base, add the yogurt, milk, cream, sugar, and a little lemon juice to a large bowl. Whisk everything thoroughly until the sugar has dissolved and the mixture is smooth.
  3. Turn on the ice cream maker and pour in the yogurt mixture. Let it churn for about 15 minutes, until it reaches a creamy frozen yogurt consistency.

ASSEMBLY

  1. Layer the ice cream with the lime swirl in a freezer-safe container and swirl it gently with a knife, if desired.
  2. If you want to enjoy the ice cream soft and creamy right away, serve it immediately. For firmer scoops, freeze it for another 3–4 hours.
  • Prep Time: 1 hours

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Yogurt Ice CreamYogurt Ice Cream Salted Caramel Ice CreamSalted Caramel Ice Cream White Chocolate Coconut Lime CookiesWhite Chocolate Coconut Lime Cookies Classic Vanilla Ice CreamClassic Vanilla Ice Cream

Salted Caramel Ice Cream

Salted Caramel Ice Cream

von | Juli 4, 2026 | CREAMY, DESSERT & SWEETS, ICE CREAM, MILK & CREAM, SUMMER, SWEET, VEGETARIAN

Salted Caramel Ice Cream

Salted Caramel Ice Cream

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July 4, 2026 by Kimberly

Imagine opening your freezer and finding homemade salted caramel ice cream waiting for you: creamy, sweet, salty, and layered with thick ribbons of caramel swirl. This ice cream tastes like a summer evening after spending the whole day by the sea: salty skin, shoulders still warm from the sun, open windows, and that moment when you have absolutely nothing left to do except spoon something cold from a bowl.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

9 hrs

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

I think there are ice cream flavors you like, and then there are ice cream flavors that suddenly become part of your personality. Salted caramel is definitely in the second category for me. Whenever I see those two words, my brain is immediately on board. No questions. No reason. Just: yes, please.

So it was pretty clear that I had to make salted caramel ice cream myself. The beautiful thing about it starts long before the ice cream is even finished. In the kitchen, the sugar slowly turns into caramel, and suddenly the whole apartment smells warm.

And then comes the part I was almost most excited about: the caramel swirl. That glossy, thick caramel sauce that gets layered between the ice cream and creates those beautiful ribbons when you scoop into it.

Here is my very important note: give the base enough time to cool down before putting it into the ice cream maker. Really. Cold base equals better ice cream. But even with my little bit of impatience, it still turned into a creamy, caramel-y, slightly salty ice cream that became even more perfect in the freezer.

And by the first spoonful at the latest, it was clear: this flavor is staying. It tastes like a summer evening, like a little dessert moment, like “just a little bit more” — and then somehow you find yourself standing in front of the freezer again with a bowl and a spoon.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Salted Caramel Ice Cream
Salted Caramel Ice Cream
Salted Caramel Ice Cream
Salted Caramel Ice Cream
LET’S MAKE A PIECE OF HAPPINESS
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Salted Caramel Ice Cream

Salted Caramel Ice Cream

  • Author: Kimberly
  • Total Time: 9 hrs
  • Yield: 6 portions 1x
Print Recipe

Description

Imagine opening your freezer and finding homemade salted caramel ice cream waiting for you: creamy, sweet, salty, and layered with thick ribbons of caramel swirl. This ice cream tastes like a summer evening after spending the whole day by the sea: salty skin, shoulders still warm from the sun, open windows, and that moment when you have absolutely nothing left to do except spoon something cold from a bowl.

GOOD TO HAVE ON HAND

Ingredients

Units Scale
CARAMEL SWIRL
  • 120 grams white sugar
  • 40 grams butter
  • 100 milliliters heavy whipping cream
  • optional: 40 grams corn syrup
SALTED CARAMEL ICE CREAM
  • 500 grams heavy whipping cream
  • 500 milliliters full-fat cow milk
  • 180 grams white sugar
  • 5 egg yolks
  • 1/2-3/4 tsp salt

Instructions

  1. Caramel Swirl: Caramelize the sugar until it turns a beautiful amber color. Stir in the butter. Slowly add the cream, carefully, as the mixture will bubble up strongly. Stir in the glucose syrup at the end. Let the sauce simmer for a few minutes until slightly thickened. Allow it to cool completely. Once cold, it should be creamy, thick, but still spoonable.
  2. Ice Cream Base (morning): Heat the cream in a medium saucepan until hot, but not boiling. Keep it warm over the lowest heat. This is important because cold cream can make the caramel clump more and cause stronger splattering when added.
  3. Add the sugar to a large saucepan and let it melt over medium heat. Try not to stir at the beginning. Once the sugar has melted, continue heating until the caramel is dark golden to amber in color.
  4. Slowly add the hot cream to the caramel while stirring. Be careful: it will bubble and steam heavily. Work slowly. If small caramel lumps form, don’t worry they will dissolve again as you keep stirring.
  5. Add the milk, glucose syrup, salt, and butter. Stir everything over low to medium heat until the caramel has completely dissolved.
  6. In a separate bowl, whisk the 5 egg yolks until smooth.
  7. Slowly pour the warm caramel milk and cream mixture into the egg yolks while whisking constantly. Start with just a few ladles, then gradually add more. This prevents the egg yolks from curdling.
  8. Pour everything back into the saucepan and heat over low to medium heat, stirring constantly, until the mixture reaches 84°C.
  9. Pour the mixture through a fine sieve into a bowl. Ideally, place the bowl directly into a cold water bath or ice bath and stir occasionally for 10–15 minutes. Then cover and place in the fridge. The goal is for the base to be properly cold before churning it in the ice cream maker.
  10. Ice Cream Base (afternoon/evening): Pour the base directly into the ice cream maker and churn. Straight from the machine, the ice cream will be rather soft and creamy. For scoopable ice cream, freeze for another 2–3 hours. After that, it should be nicely firm. If needed, let it sit at room temperature for 5–10 minutes before serving.
  • Prep Time: 60 min
  • Passive Time: 8 hrs

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Classic Vanilla Ice Cream

Classic Vanilla Ice Cream

von | Juli 2, 2026 | CREAMY, DAIRY, DESSERT & SWEETS, EGGS, ICE CREAM, MILK & CREAM, OVER 120 MINUTES, SUMMER, SWEET, VEGETARIAN

Classic Vanilla Ice Cream

Classic Vanilla Ice Cream

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July 2, 2026 by Kimberly

By the first spoonful at the latest, you understand why homemade vanilla ice cream just feels different. It is not simply cold and sweet, but melts slowly on your tongue, turning soft, creamy, and almost a little nostalgic. Suddenly, your mind is somewhere between a warm summer day, a bowl of ice cream on the balcony, and that little evening moment when you only meant to have one scoop and then somehow find yourself going back to the freezer.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

9 hrs

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Some things sound so simple at first that you almost underestimate them. Vanilla ice cream, for example. At first glance, it is the classic, the safe choice, the flavor that is somehow always there. But when vanilla ice cream is made really well, it suddenly is not plain at all. It is creamy, rounded, soft, aromatic, and exactly the kind of ice cream that makes you think after the first spoonful: Oh, this is what it is supposed to taste like.

For me, homemade vanilla ice cream felt like the perfect way to start our little ice cream month. If you are going to begin with ice cream love, you might as well begin with the foundation. With the recipe that shows whether an ice cream is truly good. No hiding behind toppings, sauces, or wild flavor combinations. Just milk, cream, egg yolks, sugar, and vanilla. But done properly.

And that is exactly why two vanilla pods go into this base. Not because we want to be dramatic — although, maybe a little — but because real vanilla simply makes all the difference. Those tiny black specks do not just look beautiful; they give the ice cream that warm, deep flavor that store-bought vanilla ice cream so often misses.

To be honest, I had a little respect for making ice cream with egg yolks myself, but in the end, it is much more doable than you might think. You take a little time in the morning to prepare the base, let it chill peacefully in the fridge, and then pour it into the ice cream maker in the evening. And then that moment happens: the machine is running, the mixture becomes lighter, thicker, creamier — and at some point, the ice cream looks like the softest vanilla ice cream in the world. Straight from the machine, it is basically like soft serve, which for me personally is already a very strong argument for going in immediately with a spoon.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Classic Vanilla Ice Cream
Classic Vanilla Ice Cream

LET’S MAKE A PIECE OF HAPPINESS

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Classic Vanilla Ice Cream

Classic Vanilla Ice Cream

  • Author: Kimberly
  • Total Time: 8 hrs + 60 min
  • Yield: 6 portions 1x
Print Recipe

Description

By the first spoonful at the latest, you understand why homemade vanilla ice cream just feels different. It is not simply cold and sweet, but melts slowly on your tongue, turning soft, creamy, and almost a little nostalgic. Suddenly, your mind is somewhere between a warm summer day, a bowl of ice cream on the balcony, and that little evening moment when you only meant to have one scoop and then somehow find yourself going back to the freezer.

GOOD TO HAVE ON HAND

Ingredients

Units Scale
  • 500 grams heavy whipping cream
  • 500 milliliters full-fat cow milk
  • 190 grams white sugar
  • 5 egg yolks
  • 2 vanilla beans
  • pinch of salt

Instructions

  1. In the morning: Add the milk, cream, scraped vanilla seeds, vanilla pods, salt, and half of the sugar to a saucepan and heat slowly. The mixture should become hot, but not boil. Remove the saucepan from the heat and set aside.
  2. In the meantime, whisk the egg yolks with the remaining sugar until well combined.
  3. Slowly pour the warm milk and cream mixture into the egg yolks while whisking constantly to prevent the eggs from curdling. Then pour everything back into the saucepan.
  4. Heat the mixture over low to medium heat, stirring constantly, until it reaches 84°C and slightly thickens.
  5. Pour the ice cream base through a fine sieve. Add the vanilla pods back in so they can continue to infuse the mixture while it chills.
  6. Place the mixture directly in the fridge.
  7. In the evening: Remove the vanilla pods from the well-chilled ice cream base.
  8. Pour the mixture directly into the ice cream maker and churn until creamy.
  9. Serve the finished ice cream immediately or transfer it to a suitable container and freeze for another 4 hours until firm.
  • Prep Time: 60 min
  • Passive Time: 8 hrs

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Yogurt Ice Cream

Yogurt Ice Cream

von | Mai 25, 2026 | CREAMY, DESSERT & SWEETS, ICE CREAM, MILK & CREAM, SPRING, SUMMER, SWEET, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Yoghurt Ice Cream

Yogurt Ice Cream

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May 26, 2026 by Kimberly

This extra creamy homemade frozen yogurt tastes like summer from your favorite little ice cream shop, only made in your own kitchen and in exactly the amount you want. With just five ingredients, it turns into a fresh, slightly tangy, beautifully creamy frozen yogurt in only 20 minutes. It gets even better with strawberry sauce and white chocolate shavings for homemade spaghetti ice cream.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

6 big scoops

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

My mom and I were on the phone and somehow we ended up talking about making ice cream at home. And not just any ice cream, but frozen yogurt. The really good kind: creamy, slightly tangy, fresh, and so delicious that you kind of want to order ten scoops of it. Our love for frozen yogurt goes so far that we even order spaghetti ice cream with frozen yogurt instead of vanilla ice cream. I know. Maybe not classic. But very correct.

And while we were talking about how dreamy it would be to make that exact kind of ice cream at home, I suddenly had one of those moments where I thought: why not? I had been eyeing an ice cream machine for ages. So I finally just ordered it, and I can say with full confidence: best decision of my life. At least in the category of kitchen appliances.

For my perfect homemade frozen yogurt, I only need five ingredients: yogurt, cream, milk, sugar, and a little lemon juice. That’s it. This exact combination makes the ice cream beautifully creamy, fresh, and not too heavy. It tastes like summer, like an ice cream shop, like “I only wanted one little scoop, but now the bowl is empty.”

When the frozen yogurt came out of the ice cream machine after only 15 minutes, I was honestly speechless for a second. It was truly perfect. So, naturally, I called my mom again right away and simply said: “It turned out perfect.” No further convincing was needed. My parents ordered the ice cream machine immediately after. And now? Now the whole family is basically just producing ice cream.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

LET’S MAKE A PIECE OF HAPPINESS

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Yogurt Ice Cream

Yogurt Ice Cream

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 2-3 portions 1x
Print Recipe

Description

This extra creamy homemade frozen yogurt tastes like summer from your favorite little ice cream shop, only made in your own kitchen and in exactly the amount you want. With just five ingredients, it turns into a fresh, slightly tangy, beautifully creamy frozen yogurt in only 15 minutes. It gets even better with strawberry sauce and white chocolate shavings for homemade spaghetti ice cream.

GOOD TO HAVE ON HAND

  • ice cream maker
  • big bowl
  • whisk

Ingredients

Units Scale
  • 500 grams full-fat yogurt (10% fat)
  • 100 grams full-fat cow milk (3,5% fat)
  • 100 grams heavy cream
  • 100 grams white sugar
  • 1/2 lemon

Instructions

  1. Depending on your ice cream machine, place the cooling bowl in the freezer at least 24 hours in advance.
  2. For the ice cream mixture, add the yogurt, milk, cream, sugar, and a little lemon juice to a large bowl. Whisk everything thoroughly until the sugar has dissolved and the mixture is smooth.
  3. Turn on the ice cream machine and pour in the entire yogurt mixture. Let the ice cream churn for about 15 minutes, until it has a creamy frozen yogurt consistency.
  4. If you want to enjoy the frozen yogurt soft and creamy, you can serve it right away. For firm scoops of ice cream, transfer the mixture to a container and place it in the freezer for another 3–4 hours.
  • Prep Time: 5 min
  • Passive Time: 15

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Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

von | Apr. 19, 2026 | 30 TO 60 MINUTES, BELL PEPPER, CHICKEN, CUCUMBER, DINNER, HERBACEOUS, LETTUCE, OMNIVORE, SALADS, SPICY, SPRING, TORTILLA, US AMERICAN, WEEKNIGHT, YOGURT

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

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April 16, 2026 by Kimberly

Since you unfortunately can’t eat fried chicken every single day, here is my favorite everyday alternative: a chicken salad with flavorful, completely fat-free cooked chicken, crisp romaine lettuce, fresh vegetables, creamy ranch dressing, and crunchy tortilla pieces. Quick to make, perfect for meal prep, and anything but boring, this salad is exactly what you need if you are looking for an easy chicken salad recipe that is packed with flavor.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

2 people

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

I’m probably the biggest fan of crispy chicken in every form. Preferably with a really thick, crunchy, fried coating. But in everyday life, it unfortunately can’t be fried chicken every single day, so I had to come up with a version that uses no extra fat at all and still tastes just as good. It may not have that crispy coating, but it makes up for it with the most flavorful, delicious spice coating you could imagine.

And this recipe gets a huge bonus point from me because it fits so effortlessly into everyday life in our home. I make this chicken almost every week anyway and often keep it sliced in the fridge, because we also love using it as homemade deli-style chicken for sandwiches like this Apple Cucumber Brie Turkey Sandwich. That means this salad usually comes together in no time, and that is exactly what I love most about it.

And then you have everything that makes a really good salad: crisp romaine lettuce, fresh vegetables, sweet corn, thinly sliced onion, a creamy dressing, and those golden pan-fried tortilla pieces. Add the flavorful chicken, a little lime juice, and a few flakes of salt, and suddenly it is not just a salad anymore, but a really good example of how delicious a quick meal can be even without fried chicken.

So if you are looking for a salad that is easy, full of flavor, and perfect for prepping ahead, this is one of those recipes you will probably end up making just as often as I do.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
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Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing
Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing
Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing
Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

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Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

Since you unfortunately can’t eat fried chicken every single day, here is my favorite everyday alternative: a chicken salad with flavorful, completely fat-free cooked chicken, crisp romaine lettuce, fresh vegetables, creamy ranch dressing, and crunchy tortilla pieces. Quick to make, perfect for meal prep, and anything but boring, this salad is exactly what you need if you are looking for an easy chicken salad recipe that is packed with flavor.

RECOMMENDED EQUIPMENT

  • plate for marinating the chicken
  • oven
  • sharp knife
  • cutting board
  • large salad bowl
  • small bowl for the dressing
  • small pan for the tortilla pieces

Ingredients

Units Scale
BLACKENED CHICKEN
  • 400 grams chicken breast filet
  • 2 1/4 tsp paprika powder
  • 1 1/4 tsp salt
  • 3/4 tsp oregano, dried
  • 1/2 tsp garam masala
  • 1/2 tsp curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
RANCH DRESSING
  • 100 grams full-fat yogurt
  • splash of milk
  • 3 tsp chives, dried
  • 1 tsp onion powder
  • 1 tsp parsley, dried
  • 1/2 tsp dill, dried
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp salt
SALAD
  • romaine salad
  • 1 small cucumber
  • 1 green bell pepper
  • 120 grams corn
  • 1 small red onion
  • 2 tortilla wraps
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika powder
  • 1/2 tsp garlic powder
  • 1 lime

Instructions

  1. Preheat your oven to 175°C / 345°F.
  2. On a plate, mix together all the spices for the blackened chicken until well combined: salt, oregano, garam masala, garlic, cayenne pepper, curry powder, black pepper, and paprika.
  3. Coat the chicken breast all over in the spice mixture so it is evenly covered. Place it on a baking tray and bake for 45 minutes.
  4. Once baked, remove the chicken from the oven and let it cool completely. Then slice it into thin strips. You can also make it a day ahead and keep it in the fridge overnight.
  5. While the chicken is in the oven, make the dressing. Mix the yogurt with onion powder, dried parsley, dried chives, dried dill, garlic powder, salt, and pepper. Set aside until ready to use.
  6. Chop the romaine lettuce and wash it well. Slice the cucumber, cut the bell pepper into small pieces, and slice the onion into thin strips. Drain the corn well.
  7. Cut the tortilla wraps into small squares and toss them with a little olive oil, smoked paprika powder, and garlic powder. Fry them in a pan until golden and crispy.
  8. Add the romaine lettuce, cucumber, bell pepper, corn, and onion to a large salad bowl. Pour over the ranch dressing and toss everything together well. Add the crispy tortilla chips and gently mix again.
  9. Slice the cooled chicken breast into thin strips and spread it over the salad. Finish with flaky salt and a squeeze of fresh lime juice.
  • Cook Time: 30 min

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