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Grilled BBQ-Spiced Chicken Salad

Grilled BBQ-Spiced Chicken Salad

with Homemade Ranch Dressing

Grill
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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.

Tags:Quick PrepQuick
Allergens:Egg/OeufMustard/MoutardeMilk/LaitSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 tbsp

BBQ Seasoning

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

3 g

Garlic

5 unit

Radishes

113 g

Baby Kale

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Dill

28 g

Crispy Shallots

(ContainsWheat/Blé)

Not included in your delivery

½ tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate20 g
Sugar8 g
Dietary Fiber3 g
Protein51 g
Cholesterol165 mg
Sodium1340 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Silicone Brush
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.**

2

While chicken grills, thinly slice radishes. Finely chop dill. Peel, then mince or grate garlic.

3

Stir together mayo, sour cream, garlic, vinegar and half the dill in a large bowl. Season with salt and pepper.

4

Add baby kale, radishes and cheddar cheese to the bowl with dressing. Season with salt, if desired. Toss to combine.

5

Cut chicken into 1/2-inch slices.

6

Divide salad between plates. Top with chicken, then sprinkle with crispy shallots and remaining dill, if desired.