Buffalo Chicken Salad with Healthy Ranch Dressing

There have been a lot of salads for dinner in the MCP kitchen of late, but the warmer weather brings with it my general craving for salads. Something cool and crunchy, with an added protein, and a nice homemade dressing – yes nice healthy end to the day when I don’t feel like turning the oven on.

This recipe for a Buffalo Chicken Salad that I came across here caught my attention. A spicy chicken, served on a bed of lettuce, carrots, celery and crunchy gala apples.But instead of going with a store-bought ranch dressing, I decided to make my own – with a couple healthy tweaks.

Greek yoghurt in place of mayonnaise, spiced up with garlic powder, mustard powder and a bunch of fresh herbs. And after playing around with the ingredients for a while, I soon had a blend that I will be sure to make again.

Tangy from the yoghurt, and packed with flavour owing to the fresh herbs, this is one versatile dressing! I think you could quite easily use it as a dip too – just add a little less water…

Healthy Ranch Dressing

  • 1 cup natural yogurt
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • a handful of chopped fresh herbs (I used parsley, chopped dill and basil)
  • salt & pepper to taste
  • 2 tbs water*
  1. Combine all ingredients with 1 tbs water. Add more water if you would like a thinner dressing (or keep it thicker if you are using it as a dip).
  2. Store in the fridge until ready to use.

Honey miso chicken meatballs

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Meatballs are one of those dishes that I really enjoy, but rarely make.  This is, until, a recipe captures my eye, or a particular craving strikes.

Both happened recently, when I saw a recipe for honey miso meatballs in Taste magazine . I knew I had half a container of miso paste in the fridge, and the flavour combination really appealed to me, so needless to say the dish was added to our weekly meal plan without hesitation.

img_8399 I relied on this recipe, but made a few changes along the way. I used chicken mince in place of turkey mince, and added  baby spinach leaves for some extra green.  I had a bag of frozen edamame in the freezer so there was no problem there (although I can never seem to stop myself from snacking on edamame before it is added to a meal…yum!)

The result? Delish!

I really enjoyed the new spin on an old favourite, and was left wondering why I had not gone with an ‘Asian’ style meatball before. The miso shone through, and I loved the sticky honey and ginger glaze.

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Even the kids jumped on board, and were more than happy to gobble up the leftovers the next day.

Well the meatballs and noodles, at least. The greens….yeah not so much.