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Chicken Salad With Assorted Vegetables

Chef.at.Home's picture
Ingredients
  Broiler fryer chicken 1 , cut up
  Water 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Frozen broccoli spears 8 Ounce (1 Package)
  Bottled french dressing 1 Tablespoon
  Apples 2 Medium
  Chopped celery 1 Cup (16 tbs)
  Onion 1 Small, chopped
  Salad dressing/Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Pepper 1 Dash
  Whipping cream 1⁄2 Cup (8 tbs)
  Iceberg lettuce 1⁄2 Cup (8 tbs)
  Tomatoes 2 , cut into wedges
  Hard-cooked eggs 2 , shelled and sliced
Directions

1.Place chicken in a large frying pan; add water and 1 teaspoon of the salt. Heat to boiling; cover. Simmer 50 minutes, or until chicken is tender. Remove from broth; cool until easy to handle, then skin chicken and take meat from bones; cut into bite-size pieces. Place in a large bowl; chill.
2. Cook broccoli spears, following label directions; drain. Place in a pie plate; drizzle with French dressing; let stand a half hour to season and blend flavors.
3.Pare apples; quarter, core and dice. Add to chicken with celery and onion.
4. Blend mayonnaise or salad dressing with lemon juice, remaining 1/2 teaspoon salt and pepper in a small bowl. Beat cream until stiff in a second small bowl; fold into mayonnaise mixture; fold into the chicken mixture.
5. Line a large serving platter with lettuce. Spoon chicken mixture in a mound down center. Arrange broccoli spears on one side, tomato wedges on other side and egg slices at each end.

Recipe Summary

Method: 
Blending
Ingredient: 
Chicken

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