What are the main ingredients in Ranch Salad & Grilled Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

What is the nutritional information of Ranch Salad & Grilled Chicken?

Calories: 821, Carbs: 44 grams, Fat: grams, Protein: 55.5 grams, Sugar: 10.2 grams, Salt: 1090 grams

How do I prepare Ranch Salad & Grilled Chicken?

HAVO SOME AVO: Halve the avocado and remove the pip. Slice the avocado, season, and set aside. WHAT A MEAL!: Make a bed of the shredded leaves. Top with the tender chicken, the charred corn, the diced tomato, the cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef! CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. RUB-A-DUB-RUB: In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside. MINI-FILLET FRY MOMENT: Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside. ALL OF THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Ranch Salad & Grilled Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

Ranch Salad & Grilled Chicken

Name: Ranch Salad & Grilled Chicken
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter; Paper Towel

A bed of fresh greens is topped with charred pops of corn, tangy tomato, juicy cucumber chunks, salty feta cubes & creamy avo slices. Served with golden chicken mini fillets & a ranch dressing that will make you want seconds, thirds, and fourths!

Ranch Salad & Grilled Chicken

with ranch dressing, fresh green leaves & avocado

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Avocado
Avocados
Chicken
Corn
Cucumber
Danish-style Feta
Free-range Chicken Mini Fillets
Fresh Chives
Green Leaves
NOMU One For All Rub
Ranch Dressing
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter
Paper Towel

Serves 1

ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUB-A-DUB-RUB
In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside.
MINI-FILLET FRY MOMENT
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the avocado and set aside one of the halves for another meal. Slice the avocado, season, and set aside.
WHAT A MEAL!
Make a bed of the shredded leaves. Top with the tender chicken, the charred corn, the diced tomato, the cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef!

Almonds - 15g
Corn - 50g
NOMU One For All Rub - 15ml
Ranch Dressing - 87,5ml
Free-range Chicken Mini Fillets - 150g
Avocado - 1
Green Leaves - 40g
Tomato - 1
Cucumber - 100g
Danish-style Feta - 40g
Fresh Chives - 4g

Download the Recipe

Serves 2

ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RUB-A-DUB-RUB
In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside.
MINI-FILLET FRY MOMENT
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the avocado and remove the pip. Slice the avocado, season, and set aside.
WHAT A MEAL!
Make a bed of the shredded leaves. Top with the tender chicken, the charred corn, the diced tomato, the cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef!

Almonds - 30g
Corn - 100g
NOMU One For All Rub - 30ml
Ranch Dressing - 175ml
Free-range Chicken Mini Fillets - 300g
Avocado - 1
Green Leaves - 80g
Tomatoes - 2
Cucumber - 200g
Danish-style Feta - 80g
Fresh Chives - 8g

Download the Recipe

Serves 3

ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
RUB-A-DUB-RUB
In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside.
MINI-FILLET FRY MOMENT
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the avocados and set aside one of the halves for another meal. Slice the avocados, season, and set aside.
WHAT A MEAL!
Make a bed of the shredded leaves. Top with the tender chicken, the charred corn, the diced tomato, the cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef!

Almonds - 45g
Corn - 150g
NOMU One For All Rub - 45ml
Ranch Dressing - 262,5ml
Free-range Chicken Mini Fillets - 450g
Avocados - 2
Green Leaves - 120g
Tomatoes - 3
Cucumber - 300g
Danish-style Feta - 120g
Fresh Chives - 12g

Download the Recipe

Serves 4

ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
RUB-A-DUB-RUB
In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside.
MINI-FILLET FRY MOMENT
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the avocados and remove the pip. Slice the avocados, season, and set aside.
WHAT A MEAL!
Make a bed of the shredded leaves. Top with the tender chicken, the charred corn, the diced tomato, the cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef!