Composed Chicken Salad with Ranch Dressing Composed Chicken Salad with Ranch Dressing

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Geary House

  • Total time 55 minutes
  • Portion size 4 servings


Ranch Dressing:


Preheat oven to 425°F. Line baking sheet with foil. 

Combine chicken, yogurt, garlic and salt in shallow baking dish. In small skillet, stir together cumin seeds, coriander and chili powder;
cook over medium-low heat, stirring, until fragrant, 1 to 2 minutes. Sprinkle spice mixture over chicken, stirring to coat. Let stand for 20 minutes. 

Ranch Dressing Meanwhile, in small bowl, whisk together buttermilk, mayonnaise, chives, dill, parsley, mustard, vinegar, garlic, pepper and salt until combined. Refrigerate. 

On large platter, arrange lettuce, watercress, tomatoes, cucumbers, eggs and red onion. Cover and refrigerate. 

Arrange chicken on prepared pan; drizzle with oil. Bake until instant-read thermometer inserted in centre reads 160°F, about 18 minutes. Flip; broil until browned, about 2 minutes. Slice and add to platter. Serve with Ranch Dressing. 

Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 803 mg
  • Sugars 8 g
  • Protein 39 g
  • Calories 517
  • Total fat 35 g
  • Potassium 1,137 mg
  • Cholesterol 296 mg
  • Saturated fat 7 g
  • Total carbohydrate 14 g


  • Iron 29
  • Folate 38
  • Calcium 19
  • Vitamin A 50
  • Vitamin C 80
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Lunch & Dinner

Composed Chicken Salad with Ranch Dressing