All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You've got the grill all ready for its yearly hibernation, but hold off: there's one more meal that deserves the charcoal and grates treatment before the summer is over. This chicken salad, which unlike 99.9% of the ones you consumed this summer, is calorie-conscious, carb-conscious, and 100% delicious. Chicken dusted with ranch flavor, combined with freshly grilled vegetables like asparagus and corn, and tossed with a herbaceous pesto dressing that adds the perfect finishing touch. The grill will be thanking you for having such a delicious end to its season.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Peel husk off corn.
Peel onion and slice into ¼" rounds.
Trim woody ends off asparagus.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Grill the Chicken
When using an outdoor grill with enough room, feel free to cook all elements at once.
Drizzle chicken with 1 tsp. olive oil. Place chicken on hot grill and cook until charred and reaches a minimum internal temperature of 165 degrees, 6-8 minutes per side.
Remove from grill and keep grill over medium heat.
Let chicken rest 5 minutes, then slice into ¼" slices. Brush with ranch-olive oil mixture (made while chicken cooks).
While chicken grills, make dressing.
Make Dressing and Ranch-Oil Mixture
Combine sour cream, mayonnaise, pesto, and a pinch of salt in a mixing bowl. Set aside.
Combine ranch seasoning, 1 Tbsp. olive oil, and a pinch of salt in another mixing bowl. Set aside.
Grill the Vegetables
Drizzle vegetables with 2 tsp. olive oil.
Place corn on hot grill and turn occasionally until charred and tender, 3-5 minutes per side. Remove from grill.
Place onion on hot grill and flip occasionally until charred and tender, 2-4 minutes per side. Remove from grill.
Place asparagus on hot grill and turn occasionally until charred and tender, 1-3 minutes per side. Remove from grill.
Finish the Dish
Once corn is cool enough to handle, carefully remove kernels from cob.
Cut asparagus into 1" pieces.
Add spinach and chicken to bowl with dressing and toss to coat.
Plate dish as pictured on front of card, topping salad with vegetables and potato sticks. Bon appétit!
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