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Chicken Collage Salad

Cool.Cook's picture
Ingredients
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
Directions

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

Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken

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