Protein Swap | Cheesy Ranch Grilled Chicken
with Summery Kale Salad
Cooking time
15 minutes
Servings
2/4
Calories
530 /serving
Just go for it, give this dressing everything you’ve got. It rewards you with classic ranch richness from buttermilk and mayo, and deep flavour from fresh dill and roasted garlic. And it takes you to new levels of indulgence with grated Grana Padano cheese.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Chopped kale
- 14g Dill
- 57g Diced apples
- 15g Minced roasted garlic
- 15ml Apple cider vinegar
- 30ml Mayonnaise
- 25g Croutons
- 30ml Buttermilk
- 25g Grana Padano (contains rennet)
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
28 g
Saturated Fat
5 g
Sodium
420 mg
Total Carb
22 g
Sugars
6 g
Protein
48 g
Fibre
4 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; season with ½ the spices and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.
Make the dressing
- Meanwhile, pick the dill fronds off the stems; chop the fronds.
- In a small bowl, combine the mayo, buttermilk, garlic, cheese, ½ the dill, 1 tbsp water (double for 4 portions), the remaining spices and S&P.
Make the salad
- In a medium bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the apples, vinegar, croutons, remaining dill and S&P; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Drizzle with the dressing. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
