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Tuesday, September 30, 2014

Chicken Fall Salad with Ricotta Basil Vinaigrette

I love when my fridge is full of garden produce!  Dinner last night was soooo gooood and it's a must-make during garden harvest time!  You've got to try the salad dressing- a creamy ricotta-basil vinaigrette.  I'm salivating just typing about it.  I blogged about it at My Low-Fat Food Diary blog.  Check it out there, or just keep reading...

Monday, September 29, 2014


Chicken Fall Salad with Ricotta Basil Vinaigrette

Chicken Fall Salad is what summer harvest time is all about!  I loved when my dad would make this salad for us.  He first tasted a version of it at a restaurant, and a week later he made it for us.  That was years ago, and it still remains one of my favorite salads of all time!

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!

Make this!  So addictive!
Ricotta-Basil Vinaigrette
  • 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