Preheat your oven to 400°F (200°C) or fire up your grill. Season the chicken breasts with a pinch of salt and pepper, then bake for 20-25 minutes, or grill for 15-18 minutes, until the chicken is cooked through and no longer pink in the center. Allow the chicken to cool slightly, then dice it into bite-sized pieces.
In a medium bowl, combine the Greek yogurt, low-fat mayonnaise, lemon juice, dill, garlic powder, onion powder, salt, and pepper. Whisk the ingredients together until the dressing is smooth and creamy.
In a large salad bowl, combine the diced chicken, chopped romaine lettuce, cherry tomatoes, sliced cucumber, and red onion. Drizzle the healthy ranch dressing over the top and gently toss to coat the ingredients evenly.
Cover the salad and refrigerate for 10 minutes to allow the flavors to blend. Serve chilled and enjoy your Healthy Ranch Chicken Salad!
