• 1 (8-ounce) boneless, skinless chicken breast
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon olive oil
• 2-1/2 tablespoons milk
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 3/4 teaspoon garlic powder
• 1/8 teaspoon salt
• Pinch ground black pepper
• Pinch onion powder
• 2 carrots, cut into ribbons with a peeler
• 1 yellow squash, peeled into ribbons down to but not including seeds (about 2 cups)
• 1 zucchini, peeled into ribbons down to but not including seeds (about 2 cups)
• 2 cups grape tomatoes, sliced
  
  

Cucumbers and celery can be substituted for any of the vegetables except the tomatoes.

Cooked rotisserie chicken breasts can be used in place of cooking chicken. If using cooked chicken, then skip step 1.

The dressing can be made ahead and kept in the fridge up to a week.

The vegetables can be cut and stored for up to 2 days in the refrigerator.

Any purchased dressing may be used instead of the homemade ranch dressing.

If you made the Garlicky Chicken Tenders with Parmesan Toast and have 4 chicken tenders leftover, use it for this recipe. The flavors work perfectly with this salad. If so, skip step 1 of the recipe.