We heart Meal Prep! One of the BEST things about our dressings is that they are literally the ONLY thing you need to make a meal special. Take this easy salad. It's just grilled chicken and a few veggies... but tasters in the Test Kitchen were freaking out over the deliciousness! We know you will too.

Serves 4

What you need

8 boneless skinless chicken thighs
coarse salt and freshly ground pepper
¾ cup Tessemae’s Pantry Buffalo Ranch
5 oz baby mixed greens
2 carrots, peeled into strips with a vegetable peeler
8 radishes, quartered
4 ribs celery, cut into sticks
 

What to do

1. Place chicken thighs in a dish and toss with ¼ cup Buffalo Ranch. Let marinate at least 30 minutes and up to overnight. Heat grill or grill pan to medium high. Grill chicken until cooked through, about 6 minutes per side. 
2. Assemble salads by placing chicken in one half of container and the greens and veggies on the other. Refrigerate up to 3 days. Before serving, drizzle with Buffalo Ranch.