Baked by Melissa’s ranch salad with grilled chicken
Here’s a super fresh, colourful salad that’s easy to make and is packed with nutrients and flavour. The green, herby dressing has the creaminess and zippy flavour of ranch that we love with an extra boost of protein. You can absolutely make this with easy-to-find prepared ingredients for a quick meal, but we love using the freshest produce we can find for the best flavour. Find Melissa’s suggestions for mouthwatering, juicy chicken in the notes below.
Fresh lemon juice
2 clove(s), large
4% regular cottage cheese
Packaged coleslaw mix (shredded cabbage and carrots)
28 oz, or 1 head green cabbage, shredded
2 cup(s), cut into small pieces about the size of edamame (blanched if desired)
2 cup(s), cooked
1 bunch(es), trimmed and cut into ¼-inch pieces
2 cup(s), divided
1 medium, watermelon variety, cut into matchsticks, divided
Cooked skinless boneless chicken breast(s)
1½ pound(s), grilled variety, thinly sliced
- To make the dressing, combine the lemon juice, shallot, garlic, cottage cheese, dill, chives, spinach, salt, and pepper in a blender container; puree until smooth.
- Place the slaw mix, broccoli, edamame, and scallions in a large serving bowl; add the dressing and toss to coat. Add ½ cup each carrots and radishes; stir gently. Place the sliced chicken on top; serve garnished with the remaining carrots and radishes.
- Serving size: about 2 cups
Want to know Melissa’s favourite way to cook chicken for this salad? Pound 1 ½ lbs of chicken breast until it's about ½-inch thick. Squeeze the juice of a lemon over the chicken and then spray with olive oil. Sprinkle both sides of the chicken with ⅛ tsp each salt, pepper, garlic powder, and oregano. Spray a grill pan with olive oil and heat over medium heat. Cook the chicken for 2 to 3 minutes on each side, until the internal temperature reaches 165°F.