Pats Chat: Chicken Salad tagged: ,

Pats Chat: Chicken Salad

Posted by Pat Reynolds in Nutrition, Pat's Chat

This composed salad is as flavorful as it is attractive. Add your own favorite ingredients to the salad, if you like.

Ingredients:

  • 2 to 3 chicken breast halves, grilled and sliced into narrow strips
  • 1 head romaine lettuce or mixed greens
  • 4 hard-cooked eggs
  • 1 medium tomato, cut into 8 wedges
  • 12 to 16 ripe or pimiento stuffed olives, sliced
  • sliced purple onion or green onion
  • 8 small new potatoes, boiled and halved, optional
  • .
  • Mustard Vinaigrette
  • 1 tablespoon Creole mustard
  • 3 tablespoons white wine or sherry wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • dash Tabasco sauce
  • 2/3 cup extra-virgin olive oil

Preparation:

Arrange chicken, lettuce, sliced hard-cooked eggs, and remaining salad ingredients on 4 plates. Combine vinaigrette ingredients in a blender or jar. Cover and blend or shake until smooth. Serve the dressing with the salad.
Serves 4.
Modified Recipe from SouthernFood.About.com with the Pat Reynolds seal of approval!