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.

Teriyaki Beef Skewers

IMG_1062 As one might expect, warmer weather leads to salads for dinner in our house. Gone are the days of slow cooked stews, and hearty casseroles, replaced with a lighter salad + protein combination that will more than likely continue throughout the whole of summer. The added bonus being that while I generally throw together the salad, Mr BBB does the cooking on the BBQ! On this occasion, I found inspiration in a recent Healthy Good Guide Edition. Teriyaki Beef Skewers with a pickled carrot salad. For the beef, I sliced a piece of rump steak – and marinated it in a combination of garlic, 1 T soy sauce, 1 T mirin and a teaspoon of sugar – set aside for half an hour or so, then threaded onto some metal skewers. IMG_1055IMG_1058 As for the ‘pickled carrot salad’ – well this was pretty simply too. A couple carrots – sliced using a peeler – then combined with lime juice, fish sauce, sugar and a small splash of rice bran oil.  Set aside. IMG_1056 After half an hour or so, I added the carrots to the other salad ingredients – lettuce, red onion and some wholemeal noodles (softened). IMG_1060 Then it was time to bring it all together. Salad, piled high, then topped with a couple of the skewers (that Mr BBB had grilled to perfection on the BBQ). IMG_1061 Quite a mammoth meal, in the end, but packed with freshness, crunch and flavour. Just perfect for Spring-time, really. IMG_1063 What about you? What’s a favourite salad combination of yours?