Grilled BBQ-Spiced Chicken Salad
with Homemade Ranch Dressing
This smoky grilled chicken on a fresh salad, smothered in ranch dressing, is not only quick and simple, it delivers on flavour too! Radishes and crispy shallots bring on crunchiness to compliment the cheddar cheese and creamy ranch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 tbsp
BBQ Seasoning
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 g
Garlic
5 unit
Radish
113 g
Baby Kale
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Dill
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.
Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with BBQ Seasoning. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top, then brush to coat. Add chicken to grill, close lid and grill until chicken is cooked through, flipping once, 6-8 min per side.**
While chicken grills, thinly slice radishes. Finely chop dill. Peel, then mince or grate garlic.
Stir together mayo, sour cream, garlic, vinegar and half the dill in a large bowl. Season with salt and pepper.
Add baby kale, radishes and cheddar cheese to the bowl with dressing. Season with salt, if desired. Toss to combine.
Cut chicken into 1/2-inch slices.
Divide salad between plates. Top with chicken, then sprinkle with crispy shallots and remaining dill, if desired.
