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The amount of cooked diced and shredded chicken used in this recipe was 1 pound (464g) , but adding up to 2 pounds is ok too for a meatier cornbread dressing

Green Bean Casserole or Collard Greens: A veggie side adds balance and freshness to the meal

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Perfect for styling with heels for a dressy occasion

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Crunchy Greens With Carrot-Ginger Dressing Published July 14, 2022 Total Time 10 minutes Rating Comments Read comments Advertisement Ingredients 1 small carrot, peeled and coarsely chopped 1 (1-inch) piece fresh ginger, peeled and coarsely chopped cup extra-virgin olive oil 2 tablespoons rice vinegar 1 teaspoons soy sauce 1 tablespoon granulated sugar 1 teaspoon onion powder Salt 2 to 4 heads Little Gem lettuce, leaves separated, or 1 romaine heart, chopped 1 cup loosely packed fresh mint leaves Preparation Step 1 Make the dressing: In a food processor, pure the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes