Ranch Chicken Salad with Grilled Squash and Corn Recipe
Total time: 35 minutes
Preheat grill to medium. In a food processor fitted with a metal blade, combine goat cheese, buttermilk, onion, basil, garlic and 1/2 tsp. each salt and pepper. Puree until smooth. Transfer to a medium bowl and set aside.
Brush each chicken breast with 1 tsp. oil and season each with 1/4 tsp. salt and 1/4 tsp. pepper. Brush each squash half with 1/2 tsp. oil and sprinkle with a pinch each of salt and pepper. Brush each ear of corn with 1 tsp. oil. Grill chicken, squash, and corn until charred all over, about 3 minutes per side for chicken and squash and 8 minutes total for corn.
Cut squash into 2 inch pieces and chicken into 1 inch-thick slices. Cut kernels from cobs. In a large bowl, toss lettuce, squash, and corn with 1/2 cup reserved dressing. Divide among 4 plates. Place chicken on top, scatter radishes over dish and serve, passing extra dressing at the table.