Past Recipes
Chicken, Carrot, and Kale Salad

Chicken, Carrot, and Kale Salad with Blue Cheese Ranch

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Recipe Details


We're channeling all the zesty, tangy flavors of Buffalo chicken into this hearty kale salad. Rather than frying the meat, we're pan-roasting chicken breasts for lighter texture, then shredding and tossing with hot sauce. We transform the blue cheese dip into a creamy ranch dressing, which we use to dress kale, crunchy celery, and sautéed carrots for one of our most flavorful salads yet.


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 480
  • Protein 45g
  • Total Carb 16g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • celery stalk
    celery stalk
  • carrots
    4 ounces
  • dill
    1/8 ounce
  • curly kale
    6 ounces
    curly kale
  • garlic
    1 clove
  • crumbled blue cheese
    1 ounce
    crumbled blue cheese
  • mayonnaise
    1 packet
  • sour cream
    1 ounce
    sour cream
  • Cholula hot sauce
    2 packets
    Cholula hot sauce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Cook chicken

    Cook chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and set aside to rest, reserving pan, off heat, for Step 4.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Halve celery stalk lengthwise, then thinly slice crosswise. Cut carrots crosswise on a diagonal into ¼-inch slices. Pick dill leaves, discarding stems; roughly chop half of dill for the next step. Pat kale dry with paper towel, then thinly slice leaves, discarding long stems. Using your hands, massage kale on cutting board until beginning to soften, 1-2 minutes.

  3. Make blue cheese ranch

    Make blue cheese ranch

    Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. In a large bowl (big enough for the salad), whisk together blue cheese, mayonnaise, sour cream, garlic paste, chopped dill, 1 tablespoon water, ⅛ teaspoon salt, and pepper until smooth. Set aside for Step 5.

  4. Sauté carrots and shred chicken

    Sauté carrots and shred chicken

    Return pan from chicken to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add carrots. Sauté, stirring, until golden and soft, 3-4 minutes, then remove pan from heat. Meanwhile, shred rested chicken using two forks or roughly chop, then place in a medium bowl. Add hot sauce (feel free to use less for milder flavor) and toss to coat chicken.

  5. Finish kale salad

    Finish kale salad

    To bowl with blue cheese ranch, add celery, kale, and sautéed carrots; toss to thoroughly coat.

  6. Plate chicken, carrot, and kale salad

    Plate chicken, carrot, and kale salad

    Divide kale and carrot salad between serving bowls. Top with shredded chicken and garnish with remaining dill. Enjoy!

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