I created this salad tonight, since I am too hot and tired to stand over a grill or stove. The dishes were done, house cleaned and I have to wake up for my real job at 4:00am. If you’ve ever listened to my advice, you made extra chicken earlier in the week. The last time you grilled, you added 2-3 extra chicken breast as it was no extra trouble and comes in handy tonight. Also, you have already cleaned your fresh vegetables and put them in a Ziploc bag with a folded paper towel to keep them fresh all week- long. Tonight is when it all comes together.
2 Chicken breast or any leftover chicken (pork would be good too) cubed to make about 1 1/2-2 cups.
1 cup plus a bit more (use judgement) of fresh broccoli cut into small pieces
4-5 baby carrots julienned or 1 large carrot peeled and julienned (fancy term for long, thin, matchstick pieces)
2 large radishes from your mom’s garden or, if you are not so lucky, 3 regular radishes, quartered and sliced
2 Scallions sliced using the white and green
1 Handful of sweetened dried cranberries (golden raisins would be good too)
1 heaping TBS of fresh dill from your mom’s garden, or 1 regular TBS of dried (again, not so lucky)
1/4 Cup of your favorite Prepared Ranch salad dressing (enough to cover but not drench)
* Any other veggies you may have on hand (Cauliflower, zucchini, peppers, celery, etc…)
Fresh ground pepper to taste.
Chop all your ingredients, combine into a medium bowl. Add Ranch dressing, stirring and adding more if needed. Add pepper and give 1 last stir. Cover and put into refrigerator to chill. Meanwhile, make yourself a refreshing drink and comment on my blog (or blog of your choice)
1/2 hour later, give salad a final toss, serve in your new Pier 1 bowls (my latest thrift store find) Garnish with fresh dill, and enjoy this easy and satisfying dinner for 2.