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.
Cheddar Cheese, shredded(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
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.