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Salad Beatrice

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Ingredients
  Chicken breast 1 , cooked
  Potatoes 2 , cooked in skins
  Fresh asparagus 1 Bunch (100 gm), cooked
  Mayonnaise 1⁄2 Cup (8 tbs)
  Worcestershire 3 Drop
Directions

Remove and discard skin from chicken breast. Bone and slice meat in julienne.
Peel potatoes and slice. Cut asparagus into 1-in (2.5-cm) pieces.
Place chicken, potatoes and asparagus in large bowl; season with salt and pepper.
Add mayonnaise and mix well. Add Worcestershire sauce and mix again. Serve on lettuce leaves.

Recipe Summary

Method: 
Mixing
Dish: 
Salad
Ingredient: 
Chicken

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