Monday, September 29, 2014
Chicken Fall Salad with Ricotta Basil Vinaigrette
I've adapted the original recipe just a touch so that I could use the ingredients that I already had on hand. This salad features a bed of green leaf lettuce, and is topped with sliced tomatoes, sliced bell pepper, sliced onion, sauteed zucchini, sliced steamed potatoes, shredded basil chicken, and drizzled with a homemade ricotta-basil vinaigrette. I love this salad! The warm chicken, potatoes, and zucchini against the crispy cool lettuce, onion, and bell pepper is like a party in your mouth, and the salad dressing makes everything taste delicious- it's sweet, creamy, herbaceous goodness!
My kids like their salad deconstructed, and they are so proud of their colorful creations that they get to eat!
- 1/4-1/3 c. ricotta cheese- part skim
- 3 Tbsp. - 1/4 c. olive oil
- 3 Tbsp. - 1/4 c. red wine vinegar
- 1-2 tsp. dried basil
- a few dashes of salt, pepper, onion powder
Whisk it all together, add a splash of water to thin it if you desire, and drizzle all over your entire dinner!
Sharing at: Tuesday Garden Party