Happy Memorial Day weekend everyone! Get a load of this carrot salad—the texture of the carrots cannot be beat! Instead of buying the packaged matchsticks, we went ahead and grated our own, and the result is soft, sweet carrot ribbons that soak up every bit of this amazing dressing.  Top it with chicken, fish, or even beef and you’re done.    
 
Makes 4 servings
 

What you need 

1 pound carrots, peeled and trimmed
½ cup Tessemae’s Zesty Ranch
2 teaspoons minced fresh thyme
coarse salt and freshly ground black pepper
3/4 pound chicken tenders

 

What you do 

1. Using a box grater, grate carrots into a bowl and toss with 1/4 cup Ranch, thyme, ½ teaspoon salt and ¼ teaspoon pepper.
2. Meanwhile, drizzle remaining ¼ cup Ranch over chicken and stir until they’re well coated. Heat a nonstick skillet over medium heat and cook chicken about 7 minutes, turning often, or until cooked through and an instant read thermometer registers 160 in the thickest part. Slice chicken on the diagonal and serve over carrot salad.