Chicken, Carrot, and Kale Salad with Blue Cheese Ranch
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 1celery stalk
- 4 ouncescarrots
- 1/8 ouncedill
- 6 ouncescurly kale
- 1 clovegarlic
- 1 ouncecrumbled blue cheese
- 1 packetmayonnaise
- 1 ouncesour cream
- 2 packetsCholula hot sauce
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
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.
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.
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.
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.
Finish kale salad
To bowl with blue cheese ranch, add celery, kale, and sautéed carrots; toss to thoroughly coat.
Plate chicken, carrot, and kale salad
Divide kale and carrot salad between serving bowls. Top with shredded chicken and garnish with remaining dill. Enjoy!