Tangy Chicken Bowl
|Canned kidney beans||8 Ounce, drained (1 Can)|
|Cooked chicken/Cooked turkey||8 Ounce, cut into strips (1 1/2 Cups)|
|American cheese/Cheddar cheese||2 Ounce, cut into strips|
|Cucumber||1⁄2 Small, sliced|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Grated onion||1 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Torn salad greens||4 Cup (64 tbs)|
|Tomato||1 Large, cut into wedges|
Combine beans, chicken strips, cheese strips, cucumber slices, and sliced celery; chill.
In a mixer bowl combine the vinegar, sugar, onion, salt, celery seed, dry mustard, and paprika.
Gradually add the salad oil, beating constantly.
Chill the dressing.
Toss greens with bean and chicken mixture.
Pour some over the salad; toss.
Pass remaining dressing.
Garnish with the tomato wedges.