Ranch Salad with Grilled Chicken

Directions

1. Shred the cabbage into thin ribbons, using either a sharp knife, mandolin, or just in a food processor and place in a large bowl. Add the scallions.
2. Put the broccoli and edamame in bowls and cover with boiling water to defrost.
3. Chop the broccoli into small pieces, about the same size as the edamame.
4. Add the broccoli and edamame to the bowl with the cabbage.
5. Cut the radish into matchsticks, then cut into thirds.
6. Grate the carrots using the wide holes of a grater. You should end up with about 2 cups.
7. In a blender, combine all of the dressing ingredients until smooth.
8. Next, make the chicken. Pound the chicken until it's about 1/2" thick.
9. Squeeze the juice of a lemon over the chicken then spray with olive oil. Sprinkle with salt, pepper, garlic powder, and oregano on each side.
10. Heat a grill pan over medium heat. Spray the pan with olive oil and add the chicken.
11. Cook for 2-3 minutes on each side, until the internal temperature reaches 165°F.
12. Pour the dressing over the cabbage mixture and toss until fully coated. Add about 1/2 cup each of the carrots and radishes, and gently stir.
13. Serve with chicken and garnish with the remaining radishes and carrots.