Serves 4


1 can (14.5 oz.) Del Monte® Sliced Carrots, well drained 

1/2 cup bottled Ranch dressing

1 to 2 Tbsp. fresh lemon juice or white wine vinegar, to taste

4 to 5 cups coarsely shredded Romaine lettuce

2 cups pulled rotisserie or leftover cooked chicken

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained

1 cup cucumber chunks

1 large red apple, cored and chopped

1/2 cup toasted pepitas (pumpkin seeds) or 1/4 cup sunflower seeds

Cracked black pepper

Optional Toppings

Optional Additional Ingredients:  crumbled cooked bacon, diced avocado, chopped hard cooked eggs


  1. Add carrots, dressing and lemon juice to a blender or food processor and blend until smooth; set aside.

  2. Combine remaining salad ingredients in a large salad bowl; toss. Drizzle  salad with dressing and season with pepper.  Pass remaining dressing to add more, as desired.

VARIATION:  To make Chicken & Corn Salad with Carrot Caesar, prepare recipe as directed except use 1/2 cup Caesar dressing instead of Ranch, add 1 cup halved cherry tomatoes instead of apple and 1 cup garlic herb croutons instead of pepitas.


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