Ranch Chicken Salad by RICARDO
Prep Time
Cooking Mode
1920 mL (8 cup) cup curly-leaf lettuce, torn
360 mL (1 ½ cup) cup frozen or fresh corn kernels, blanched
28 g (1 oz) oz cooked chicken, shredded
28 g (1 oz) oz cherry tomatoes, halved
1 shallot, chopped
1 avocado, ripe but firm, diced
125 mL (½ cup) cup store-bought ranch dressing (see note)
1920 mL (8 cup) cup curly-leaf lettuce, torn
360 mL (1 ½ cup) cup frozen or fresh corn kernels, blanched
28 g (1 oz) oz cooked chicken, shredded
28 g (1 oz) oz cherry tomatoes, halved
1 shallot, chopped
1 avocado, ripe but firm, diced
125 mL (½ cup) cup store-bought ranch dressing (see note)
Directions
1In a large bowl, combine the lettuce, corn, chicken, tomatoes, shallot and avocado. Add the dressing and mix well. Season with salt and pepper. Divide the salad among four plates. Serve immediately.
Tips
1
Note from Ricardo: For a meal-sized salad that will satisfy the whole family, we chose the RICARDO brand ranch dressing. With the addition of avocado and corn, we’ve given this classic salad a Southwest twist. The dressing is available at IGA. You can also serve this salad without cooked chicken as a side to a grilled chicken breast.
Disclaimer
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Personal Note
Personal Note