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Garden Chicken Salad

fast.cook's picture
Ingredients
  Cooked cubed chicken 1 1⁄2 Cup (24 tbs)
  Sugar snap peas 1 Cup (16 tbs), trimmed (Fresh)
  Grape tomatoes 1 Cup (16 tbs), halved
  Yellow bell pepper To Taste, seeded and diced
  Chopped fresh chives 1⁄4 Cup (4 tbs)
  White wine vinegar 3 Tablespoon
  Extra virgin olive oil 3 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned whole beets 15 Ounce, drained and quartered (1 Can)
  Crumbled reduced fat goat cheese 2 Tablespoon
Directions

1 Combine the chicken, sugar-snap peas, tomatoes, bell pepper, chives, 2 tablespoons of the vinegar, 2 teaspoons of the oil, and the salt in a large bowl.
2 Toss the beets with the remaining 1 tablespoon vinegar and 1 teaspoon oil in a medium bowl.
3 Arrange the chicken mixture on a large platter; surround with the beets and sprinkle with the cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

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