---

My Fresh & Flavorful Carrot Ribbon Salad with Chicken turns the viral carrot salad into something way more satisfying. This healthier version packs in extra veggies and protein, making it a light yet filling dish that works as a full meal!

FRESH & FLAVORFUL CARROT RIBBON SALAD WITH CHICKEN

I absolutely love the viral carrot ribbon salad that’s been everywhere lately. You’ve probably also heard it called the “retinol salad” because people say it helps improve your skin. Funny enough, I’ve been making this salad my way for years because finding creative ways to make vegetables more appealing by turning them into ribbons or interesting shapes is part of the reason I love cooking so much.

But as with everything, I like to amp things up. I love packing in extra veggies because why not? And to turn this into a full meal, I add tender slices of roasted chicken breast. Why stop at good when you can make it great?

I really think you’re going to love my Fresh & Flavorful Carrot Ribbon Salad with Chicken because I include ribbons of zucchini and cucumber, extra toppings, and I add another twist that makes my version even more delicious!

This made-over meal is the kind of dish that works perfectly for lunch or dinner, especially when the weather starts heating up. It’s nourishing, light, crisp yet tender, savory, packed with umami, refreshing, tangy, slightly sweet, crunchy, herbaceous, and nutty. And if you’re wondering how it hits all of those notes, keep reading!

So, let’s get to ribboning!

HOW I MADE-OVER THIS SALAD:

You’re really going to love my clean version of this salad because it brings in so many more nutritional benefits than the original!

Carrots, especially colorful varieties, are rich in beta-carotene and antioxidants that support eye health, skin health, and immune function. Zucchini provides vitamin C, potassium, and fiber, which help promote digestion and overall wellness. Cucumber delivers hydration along with antioxidants and vitamin K to help maintain bone health and reduce inflammation. Roasted chicken breast adds lean protein that helps build muscle and keeps you satisfied. Powdered peanut butter and peanuts provide plant-based protein and healthy fats that help support energy levels and satiety. Green onions offer vitamin K and antioxidants that contribute to heart health and immune function. Cilantro contains antioxidants and compounds that may help support detoxification and reduce inflammation. Coconut aminos bring amino acids and contain less sodium than traditional soy sauce, making it a lighter option for flavor. Ginger contains bioactive compounds like gingerol that may help reduce inflammation and aid digestion. Sesame seeds are high in healthy fats, calcium, and antioxidants that help strengthen heart and bone health.

With all of these benefits, how can you not make this one?

This recipe is gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, paleo, grain-free, vegetarian (if you omit the chicken), and vegan (if you omit the chicken)

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Carrots
Zucchini
Cucumbers
Roasted chicken breast
Rice vinegar
Coconut aminos
Toasted sesame oil
Powdered peanut butter
Lime
Garlic granules
Fresh ginger
Green onions
Cilantro
Peanuts
Sesame seeds
Salt

THIS IS HOW YOU’LL MAKE IT:

Your new and improved carrot ribbon salad is so simple to make! Honestly, the hardest part is just ribboning the vegetables, but once you get into it, it goes by pretty fast.

Start by washing all of your produce. Rinse the carrots, zucchini, cucumbers, lime, green onions, cilantro, and a small piece of fresh ginger. You can peel the skin off the vegetables if you like or leave it on. The skin holds extra nutrients, but if you have a sensitive stomach, peeling can make it easier to digest.

Next, trim the ends of your veggies. Then take a vegetable peeler and start peeling into long ribbons. You can go for wide ribbons as I do or thinner strips. The goal is to create long, even slices. When it gets harder to ribbon on one side, just rotate the vegetable and keep going with whatever feels easiest. If you have any leftover pieces, you can toss them into a salad or save them for another use.

Toss all of your veggie ribbons together and place them into a large bowl. I like making a big batch so I can enjoy it throughout the week.

Chop the cilantro and slice the green onions. Peel a small knob of ginger and grate it. Cut the lime in half.

For the roasted chicken, prepare it the way I do in my “How to Perfectly Roast Chicken Breasts” recipe. You can find that here. If you’re making it just for this recipe, keep it simple with a sprinkle of salt, garlic granules, and ground ginger if you prefer. The dressing brings plenty of flavor, so you don’t need to do much with the chicken.

Now, onto the dressing! Combine the rice vinegar, coconut aminos, toasted sesame oil, powdered peanut butter, grated ginger, garlic granules, and salt in a small bowl or container. Mix everything until smooth and fully combined. You only need a small amount of ginger here, so it doesn’t overpower the dressing, but if you prefer a stronger ginger kick, feel free to add more.

I hope you’ve noticed what sets my recipe apart from the others… I use rainbow carrots, which offer a wider range of vitamins and antioxidants. I add extra veggies, which means more nutrients in every bite. Instead of using soy sauce, and yes, even light soy sauce, which can still be high in sodium, I use coconut aminos instead, which have some added benefits. The powdered peanut butter and roasted peanuts add a rich, nutty element that really enhances the salad and makes it so much better in my humble opinion!

If you want the dressing to soak into the veggies and soften everything slightly, then go ahead and toss it together ahead of time and let it sit. If you prefer everything to stay crisp and crunchy, wait and toss it right before serving.

When you’re ready to serve, add a portion of the veggie ribbons to a bowl and drizzle half of the dressing. Mix well so everything is evenly coated. Then pour the rest of the dressing on top.

This makes one or two servings, depending on your preference, but for me, it’s usually one! If you want to make more at a time, check the recipe card below, and it will double or triple it for you. But honestly, it’s so simple that you can easily whip it up right before you’re ready to eat.

Top with thinly sliced roasted chicken, then finish with the green onions, cilantro, sesame seeds, and a squeeze of fresh lime juice.

I really think you’re going to love this one. Let me know in the comments how much you do!

Enjoy!

SERVING SUGGESTIONS:

Enjoy this as a light yet filling lunch on its own.

Serve it for dinner with extra roasted chicken, or if you prefer another protein, you can use grilled shrimp or salmon.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

For the best texture, store the dressing separately and toss everything together right before serving.

If you have some veggies already dressed, keep in mind the longer they sit, the softer they’ll become, which isn’t a bad thing!

Store any undressed ribbons in an airtight container in the fridge for up to 3 to 4 days.

Store the roasted chicken separately in an airtight container in the fridge for up to 3 to 4 days. Add it when you’re ready to serve.

Keep the cilantro and green onions stored separately for the best flavor and texture, and add them right before serving so they stay fresh.

The dressing will keep well in the fridge for 4 to 5 days. Give it a quick stir before using since the ingredients may settle.

ADDITIONAL NOTES:

If you want super clean, even ribbons, use a wide vegetable peeler and apply steady pressure as you go. Rotating the vegetable helps you get the most out of each piece.

You can control the texture based on when you add the dressing. Toss earlier if you want everything slightly softer, or wait until right before serving if you prefer more crunch.

A little ginger goes a long way in this dressing, so start small and adjust to your taste.

This salad works great for meal prep, just keep everything separate and assemble when you’re ready to eat so it stays fresh and vibrant.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great SALAD RECIPES, check these out!

Everyone’s Favorite: Salty & Sweet Salad with Roasted Veggies & Fig Dressing

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

Chicken Breasts Chicken Breasts Chicken Breasts Chicken Breasts Chicken Breasts

Chicken Breasts Chicken Breasts Chicken Breasts Chicken Breasts Chicken Breasts

Print