Name: Chicken and Ricotta Salad
Prep time: 13 min
Cook time: 3 min
Yield: 4
Cuisine: Internacional
Ingredients: 1/4 cups requesón, for the dressing; 1/4 cups olive oil, for the dressing; 1 tablespoon apple cider vinegar, for the dressing; 1 tablespoon chives, finely chopped, for the dressing; salt, for the dressing; pepper, for the dressing; 3 cups kale, chopped; 1 cup red cabbage, in strips; 1/2 cups chicken breast, shredded; 1/2 cups chayote, in medium cubes, cooked; 1/2 cups pumpkin, sliced, cooked

Preparation

10 mins

3 mins

Low

Prepare the dressing: mix the ricotta, olive oil, apple cider vinegar, scallions, and enough salt and pepper in a bowl until well combined. Set aside. Mix the kale and red cabbage in a salad bowl until well integrated. Then, add the shredded chicken breast, cooked chayote, and cooked zucchini. Serve the chicken salad accompanied by the ricotta dressing.