Baked by Melissa’s Ranch Salad with Grilled Chicken
2
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Here’s a super fresh, colorful salad that’s easy to make and is packed with nutrients and flavor. The green, herby dressing has the creaminess and zippy flavor 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 flavor. Find Melissa’s suggestions for mouthwatering, juicy chicken in the notes below.
Ingredients
Fresh lemon juice
⅓ cup(s)
Shallot
1 small
Garlic clove
2 clove(s)
4% whole milk cottage cheese
1½ cup(s)
Dill
½ cup(s)
Chives
½ cup(s)
Spinach
½ cup(s)
Table salt
1½ tsp
Black pepper
½ tsp
Packaged coleslaw mix (shredded cabbage and carrots)
28 oz, or 1 head green cabbage, shredded
Broccoli
2 cup(s), chopped, cut into small pieces about the size of edamame (blanched if desired)
Shelled edamame
2 cup(s), cooked
Scallions
1 bunch(es), trimmed and cut into ¼-inch pieces
Shredded carrots
2 cup(s), divided
Watermelon radish
1 item(s), cut into matchsticks, divided
Cooked skinless boneless chicken breast
1½ pound(s), thinly sliced
Instructions
1
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.
2
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.
3
Serving size: about 2 cups
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