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Sunday, 26 February 2012

preparation of Chicken Salad

Chicken Salad Recipe

 cooked chicken meat 1 cup
celery stalk-sliced and chopped  1
Carrot-grated  1
red onion-chopped  1/2
Bell pepper  1/2
Salad greens

 Mayonnaise   2 tsp
 Vinegar   1 tsp
Mustard  1 tsp
Celery seed    1 tsp
 Salt  ½ tsp
 Pepper  ½  tsp

Chop cooked chicken into 1/2 inch pieces and set aside.
Mix the dressing ingredients in a small bowl until smooth and creamy.
In a large bowl mix the chopped vegetables, chicken and dressing together and refrigerate for about 1 hour.
Just before serving, wash & dry salad greens, break it up into bite size pieces and lay in the bottom of a small salad bowl.
Stir the chicken salad mix again and scoop into the lettuce lined bowl. Serve immediately.

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