Ranch Salad with Grilled Chicken
Posted: | Categories: Recipes | Tags:dinner inspo salad
Ranch Salad with Grilled Chicken
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
My favorite salads make me feel great and fill me up. This recipe has the perfect amount of crunch and can be made easily with frozen veggies and prepackaged salad mix to make the prep even easier. But the real star of this salad is the dressing—it’s made with cottage cheese, which gives an extra boost of protein and a creamy texture. The best part? If you choose to followWeightWatchers, this salad is only 1 point, which you caneasily track here. You can’t get better than that!
Ingredients
- 1 head green cabbage (or 2 bags cole slaw mix)
- 2 cups broccoli, chopped
- 2 cups frozen edamame
- 3 carrots, peeled
- 1 bunch scallions, trimmed and cut into 1/4" pieces
- 1 watermelon radish
- 1 1/2 lbs. chicken breast
- Olive oil spray
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
For the dressing
- Juice of 3 lemons (1/3 cup lemon juice)
- 1 small shallot
- 2 garlic cloves
- 1 1/2 cups full fat cottage cheese
- 1 bunch fresh dill (1/2 cup)
- 1 bunch fresh chives (1/2 cup)
- 1/2 cup fresh spinach
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh black pepper
Directions
- 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.
- Put the broccoli and edamame in bowls and cover with boiling water to defrost.
- Chop the broccoli into small pieces, about the same size as the edamame.
- Add the broccoli and edamame to the bowl with the cabbage.
- Cut the radish into matchsticks, then cut into thirds.
- Grate the carrots using the wide holes of a grater. You should end up with about 2 cups.
- In a blender, combine all of the dressing ingredients until smooth.
- Next, make the chicken. Pound the chicken until it's about 1/2" thick.
- 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.
- Heat a grill pan over medium heat. Spray the pan with olive oil and add the chicken.
- Cook for 2-3 minutes on each side, until the internal temperature reaches 165°F.
- 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.
- Serve with chicken and garnish with the remaining radishes and carrots.
Recipe Note
What You’ll Need
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