Ranch Salad

One of my favorite meals and one of the easiest things I make is what I call “Ranch Salad.” It reminds me of Ranch dressing…though I don’t use that dressing on the salad. Maybe it is the crisp, chopped veggies? Anyway, it is super yummy and crazy easy.

  • Rotisserie chicken
  • 3 Persian cucumbers
  • handful of cherry tomatoes
  • 3 carrots
  • 1/4 red onion
  • 1/2 cup of frozen roasted corn
  • half of an avocado
  • bag of fresh spinach leaves
  • French vinaigrette dressing

Clean and chop the cucumbers, carrots, onion, avocado, tomatoes and spinach. Put in a bowl with a splash of the dressing.

In a sauté pan, heat the frozen corn until warmed through. Add to bowl.

Cut the chicken off the carcass and chop into 1 inch pieces. In the now empty sauté pan over medium high heat, toss a teaspoon of butter, the chopped chicken and a few teaspoons of the vinaigrette and heat until warm.

To serve, spoon the veggies into bowls and top with the chicken and some more dressing. I had a few teaspoons of pine nuts left over from last night so I tossed them in and, trying a new product, we finished it with a bit of Onion Crunch. This stuff added the perfect crunch to the salad.

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