Italian Style Chicken Salad
|Frozen french style green beans/1 can, 16 ounce green beans, drained||10 Ounce, cooked and drained (1 Package)|
|Italian salad dressing||1⁄4 Cup (4 tbs)|
|Chicken breasts||3 Large, cooked and chilled|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs), whipped|
|Diced celery||1 Cup (16 tbs), diced|
|Mayonnaise/Salad dressing||2 Tablespoon (Adjust Quantity As Needed)|
|Capers||2 Teaspoon, drained|
|Hard cooked eggs||2 , quartered|
In small bowl, combine green beans and Italian salad dressing.
Chill several hours, stirring occasionally.
Cut 3 thin slices of meat from chicken breasts and reserve for garnish.
Cube remaining chicken.
Gently fold the 1/2 cup mayonnaise into whipped cream.
Fold cubed chicken, celery, 1/2 teaspoon salt, and dash pepper into mayonnaise-whipped cream mixture.
Place lettuce cups on serving platter.
To assemble salads, spoon chilled chicken mixture into lettuce cups.
Arrange reserved chicken slices and a dollop of mayonnaise atop salad mixture; sprinkle with drained capers.
Drain green beans; arrange on platter between filled lettuce cups.
Garnish with tomato slices, ripe olives, and hard-cooked egg wedges.