Ketchup in chicken salad?!? That’s a new twist for me.
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I guess French dressing, Catalina dressing, and Russian dressing are somewhat similar to ketchup. I don’t think I’d like any of them mixed into a chopped chicken salad, but I don’t mind some French dressings drizzled on a chef’s salad that contains chicken.
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It was just a tiny blob. You don’t actually taste the ketchup, just a little extra umami.
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Catsup
There you go with those furr’n words again…
That combinations sounds very appealing. What kind of dressing did you use?
I just boiled a sweet potato to make this Ottolenghi dish (I bought a lime too!) — now thinking how it could translate to a salad 
I just used some olive oil and lemon juice. The recipe calls for adding diced apples too except I forgot 
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A favorite that I haven’t eaten in a long time: zucchini “carpaccio”.
Thinly sliced zucchini, tossed with olive oil and lemon juice, and then topped with black pepper and parmesan cheese.
(This is much easier with ribbons, but I ate it in coins the first time so I tend to default to them.)
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Snow pea salad with ginger-soy-sesame dressing. Love the flavors here, been too long since I put it together.
And not the kind of salad this thread is usually focused on, but a spicy chicken salad using chicken breast cooked sous vide and newly acquired Blue Plate. (This may be the best chicken salad I have ever made, and I’m trying to figure out how much that’s thanks to the mayo and how much to the texture of the chicken.)
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I made a lamb salad for dinner tonight. Used Little Leaf sweet baby butter leaf lettuce, some baby spinach that needed to be used up, thinly sliced lamb, shaved carrots, sliced watermelon radish, cherub tomatoes, and goat cheese (didn’t have feta). A lemon-oregano vinaigrette drizzled on top.
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Beautiful!
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Hell yeah I did. And it was about freaking time. Cobb-ish salad with baby green leaf, avocado, celery, cukes, flavor bomb tomatoes, roti chicken, Nueske’s bacon, and 2 HBEs.
Dressing was the very chonky blue cheese from Cindy’s Kitchen 
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A simple but delicious tomato salad tonight — dressing of honey, cider vinegar, and sesame oil.
I’m going to try the original version of this soon, where the tomatoes are left whole but blanched and peeled, then marinated in the honey dressing.
Just lovely.
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Red & green baby butter leaf lettuce, flavor bomb tomatoes, avocado in a zippy mustard vinaigrette.
Coulda used some pepitas, but I’m all out.
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