BY CHEF KATIE MIST

Grilled Chicken & Loaded Veggie Salad with Greek Yogurt Ranch Dressing

Just when you thought you couldn't love a chicken salad with ranch dressing more, enter Chef Katie's Chicken Salad with Better-for-You Ranch Dressing! What's there not to love, especially as you're traversing perimenopause and menopuase: Chicken + Greek yogurt → high-quality protein to stabilize blood sugar, support muscle, and curb energy crashes. Avocado → healthy fats for hormone production, brain health, and satiety. Broccoli, radish, arugula → cruciferous power trio supporting estrogen metabolism + detox pathways. Carrots, red pepper, tomatoe s → beta-carotene + vitamin C for skin, collagen, and antioxidant support. Jicama → prebiotic fiber for gut health (hello hormone balance + digestion). Little gems and romaine → hydrating greens with folate and magnesium for mood + energy. Garlic, shallot, fresh herbs → anti-inflammatory, immune-boosting, digestion-supporting flavor bombs. White wine vinegar → helps blunt blood sugar spikes after meals.

Cook Time: 20 - 30 minutes | Prep time: 10 minutes | Serves/Serving: Serves 4 // Dressing Prep Time: 10 minutes

Ingredients

• 1 ½ pound chicken breasts (or store-bought rotisserie chicken!)

• Salt and pepper to taste

• Extra virgin olive oil

• 2 medium carrots, shaved into ribbons using a vegetable peeler

• 1 ½ cups cherry tomatoes, halved

• 1 medium shallot, thinly sliced

• 1 small jicama, peeled and cut into matchsticks

• 2 persian cucumbers, thinly sliced

• 1 small watermelon radish (or any variety radish), very thinly sliced

• 1 small red bell pepper, cored and seeded, cut into matchsticks

• 2 cups raw broccoli florets, cut into small bite-sized pieces

• 2 large handfuls little gem lettuce (or hearts of romaine), cut into ½” shreds

• 2 large handfuls arugula

• Greek Yogurt Ranch (recipe follows)

• 1- 2 ripe avocados, sliced|1 cup whole milk Greek Yogurt

• ½ cup cream

• ¼ cup sour cream

• 1 tablespoon white wine vinegar

• 1 large clove garlic, very finely chopped

• 2 tablespoons fresh dill, finely chopped

• 2 tablespoons fresh parsley, finely chopped

• 2 tablespoons fresh chives, finely chopped ½ teaspoon salt

• 15 grinds fresh black pepper

Instructions

For the chicken:
1. Heat a grill or grill pan over medium-high heat. Generously season each chicken breast with salt and pepper and a drizzle of olive oil. When the grill is thoroughly heated, place the chicken on the grill, cover and let cook for 5-7 minutes per side, or until there are nice grill marks and it’s just cooked through. When chicken is cooled, slice or shred.

2. Heat a grill or grill pan over medium-high heat.

3. Generously season each chicken breast with salt and pepper and a drizzle of olive oil.

4. When the grill is thoroughly heated, place the chicken on the grill, cover and let cook for 5-7 minutes per side, or until there are nice grill marks and it’s just cooked through.

5. When chicken is cooled, slice or shred.

For the Salad:
1. In a large bowl, combine all of the veggies and lettuces, season with salt and pepper. Toss with as much Greek Yogurt Ranch as you’d like. Top with chicken, avocado, and another drizzle of Ranch.

2. In a large bowl, combine all of the veggies and lettuces, season with salt and pepper.

3. Toss with as much Greek Yogurt Ranch as you’d like.

4. Top with chicken, avocado, and another drizzle of Ranch.

5. Whisk all ingredients together.

6. Store in the fridge in an airtight container for 5-7 days.

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