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Chicken Collage Salad

Cool.Cook's picture
For dressing
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Minced fresh garlic 1⁄4 Teaspoon
For salad
  Ripe olives 1 Cup (16 tbs), sliced in wedges
  Green bell pepper 1⁄2 , cut into strips
  Finely chopped red onion 1⁄4 Cup (4 tbs)
  Sliced pimento 2 Tablespoon
  Shredded lettuce 4 Cup (64 tbs)
  Avocado 4 , cut into crescents
  Boneless cooked chicken 1 1⁄2 Cup (24 tbs), cut into strips

The Dressing:
Combine all ingredients in a container with a tight fitting lid. Shake well until thoroughly combined. Refrigerate for at least 30 minutes.
The Salad:
Just before serving, combine all salad ingredients except for avocado and chicken. Toss salad ingredients with enough dressing to lightly coat.
Arrange salad on a platter and place chicken strips and avocado slices on top of salad. Serve with remaining dressing on the side.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2888 Calories from Fat 2054

% Daily Value*

Total Fat 241 g370.4%

Saturated Fat 36.7 g183.5%

Trans Fat 0 g

Cholesterol 285.7 mg95.2%

Sodium 4452.6 mg185.5%

Total Carbohydrates 138 g46.1%

Dietary Fiber 77.4 g309.6%

Sugars 33.8 g

Protein 90 g180.4%

Vitamin A 1470.6% Vitamin C 603.9%

Calcium 63.5% Iron 127.1%

*Based on a 2000 Calorie diet

Chicken Collage Salad Recipe