Zucchini Ribbon Salad

I found this salad at prouditaliancook.com.  Make this salad on a platter since there are so many pretty colors you want them all to be seen. There are no hard, or fast rules with this salad - you just add what vegetables you like. 

I used ribbons* of green and yellow zucchini on top a bed of mixed greens, cherry tomatoes, jullienne strips of carrots, beets, green onion, corn and feta cheese.

Drizzle with vinaigrette:

3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 splash of balsamic vinegar
1 smashed clove of garlic
heaping teaspoon dijon mustard
pinch of dried oregano
salt and pepper to taste

put all vinaigrette ingredients in a jar and shake.

*to make zucchini ribbons lay the washed and dried zucchini on a cutting board. Slice off both end pieces. Using a vegetable peeler draw the peeler down the length of the zucchini. Turn zucchini after you get to the seeds and repeat on other side. Save the core for use in another recipe if so desired.

BBQ Chicken Salad

Variations of this salad are floating all over the internet and it's a keeper! It's a quick salad to put together, because you use rotisserie chicken. If you have left over grilled chicken breasts on hand, or feel like bbq'ing up some chicken and grilling the corn that will work too. Most of the recipes fry up some corn tortilla strips to garnish, or serve with tortilla chips for some added crunch and texture. Pour some ranch dressing over it all, and sprinkle with some shredded cheddar or monterey jack cheese if you feel like going really crazy. There are no rules.


Serves 4

6-7 cups romaine lettuce, chopped OR 2 -10 oz bags of mixed greens
1 cup fresh corn (1 ear) grilled, or frozen rinsed and dried
1/2 red bell pepper, chopped
1 cup canned black beans, drained and rinsed well
1/2 cup cilantro, roughly chopped
2 green onions, chopped
2 small vine ripened tomatoes, chopped
1/2 cup shredded cheddar cheese, optional
1/2 cup shredded monterey jack cheese, optional
1 avocado, diced or sliced
1/2 of a rotisserie chicken, shredded, or cubed (skin removed),  OR 2 grilled chicken breasts, cubed
1/2 cup favorite bbq sauce ( I used Sweet Baby Ray's Sweet and Spicy)
ranch dressing, optional
1 cup tortilla strips, or crushed tortilla chips for garnish

Mix the chicken and a 1/3 cup of the bbq sauce in a medium bowl. Set aside.

In a large bowl mix the lettuce, corn, red bell pepper, black beans, cilantro, green onions, tomatoes, cheese and avocado if using.  Top with the chicken and the drizzle with the rest of the bbq sauce, drizzle with ranch dressing if using. Garnish with tortilla strips, or chips. Enjoy!