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Ribbon Salad with Chicken Recipe

Ribbon Salad with Chicken

Prep Time 15 minutes

This salad has it all - color, flavor and it's quick to make.

What you'll need

  • 1 (8-ounce) boneless, skinless chicken breast
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 2-1/2 tablespoons milk
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 3/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch ground black pepper
  • Pinch onion powder
  • 2 carrots, cut into ribbons with a peeler
  • 1 yellow squash, peeled into ribbons down to but not including seeds (about 2 cups)
  • 1 zucchini, peeled into ribbons down to but not including seeds (about 2 cups)
  • 2 cups grape tomatoes, sliced

Helpful Tip:

How kids can help:

They can make this salad and dressing.

Notes:

Make-Ahead:

The dressing can be made ahead and kept in the fridge up to a week.

The vegetables can be cut and stored for up to 2 days in the refrigerator.

Make it Faster:

Any purchased dressing may be used instead of the homemade ranch dressing.

Servings: 4

Variations:

Substitution(s):

Cucumbers and celery can be substituted for any of the vegetables except the tomatoes.

Cooked rotisserie chicken breasts can be used in place of cooking chicken. If using cooked chicken, then skip step 1.

How to make it

  1. Season chicken with salt and pepper. In a small skillet on medium high heat, heat oil until shimmers. Cook chicken about 11 minutes, turning once, or until cooked through.
  2. To make dressing, in a small bowl mix milk, mayonnaise, sour cream, garlic powder, salt, pepper and onion powder to combine.
  3. In a large bowl mix carrots, yellow squash, zucchini, grape tomatoes and chicken to combine. Toss with dressing.

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