Composed Chicken Ranch dressing

Makes 4 servings Hands-on time 30 minutes total time 55 minutes

6 boneless skinless chicken thighs

(about 600 g)

⅓ cup Balkan-style yogurt or buttermilk 2 cloves garlic, minced

crushed

1¼ tsp ground coriander

powder or ancho chili powder 1 head Boston or Bibb lettuce, torn 1 bunch watercress

4 cocktail tomatoes, cut in wedges 3 mini cucumbers, cut in spears 3 hard-cooked eggs, quartered ¼ cup thinly sliced red onion

2 tbsp olive oil

Ranch dressing

½ cup buttermilk

⅓ cup mayonnaise

3 tbsp each chopped chives,

dill and parsley

1 tsp Dijon mustard

1 tsp white wine vinegar 1 small clove garlic, minced ½ tsp pepper

¼ tsp salt 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 instantread 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.

per serving about 517 cal, 39 g pro, 35 g total fat (7 g sat. fat), 14 g carb (3 g dietary fibre, 8 g sugar), 296 mg chol, 803 mg sodium, 1,137 mg potassium. % RDI: 19% calcium, 29% iron, 50% vit A, 80% vit C, 38% folate.