Archive for July 16th, 2009


I spotted the original recipe for this salad in The Candle Cafe Cookbook. I added some grilled chicken and turned it into an entree salad. Interesting salad dressing made from silken tofu. One of these days I’m going to eat at the Candle Cafe when I’m in New York.

Chopped vegetable salad with grilled chicken and a creamy ranch dressing

2 cups chopped romaine lettuce

1 cucumber, peeled and diced

1 red pepper, seeded and diced

2 celery stalks, diced

2 carrots, peeled and diced

1 avocado, peeled and diced

2 grilled boneless chicken breasts, cut into bite-sized pieces

Creamy Ranch Dressing (see below)

1 small head of radicchio

2 medium tomatoes, cut into wedges

Toss the lettuce, cucumber, pepper, celery, carrots, avocado, and chicken with about 3/4 cup or dressing to coat. Place 2 or 3 large radicchio leaves on each salad plate and surround them with the tomato wedges. Scoop the chopped salad in the center of the radicchio. Serves 4 – 6.

Creamy Ranch Dressing:

1/2 pound silken tofu

1/4 cup canola oil

2 tablespoons drained capers

1 tablespoon lemon juice

1 1/2 teaspoons maple syrup

1 tablespoon apple cider vinegar

several slices jalapeno pepper (seeded)

1 shallot, peeled and minced

1/2 teaspoon sea salt

1/2 teaspoon chili powder

1/4 teaspoon paprika

1 garlic clove, minced

Place all ingredients in a food processor and process until smooth. Taste and adjust the seasonings. Serve chilled.


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