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Garden Chicken Salad

Microwaverina's picture
Ingredients
  Vegetable oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Dijon-style mustard 1 Tablespoon
  Finely chopped onion 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Small potatoes 1⁄2 Pound
  Green beans 1⁄4 Pound, trimmed
  Water 1⁄4 Cup (4 tbs)
  Canned chunk white chicken 10 Ounce, drained (2 Cans Swanson Premium Canned Chicken, 5 Ounce Each)
  Lettuce leaves 2 Large
  Hard-cooked eggs 2 , sliced
  Tomato 1 Medium, cut into wedges
  Pitted ripe olives 8 (For Garnish)
Directions

1. To prepare dressing: In small bowl or shaker jar, combine first 7 ingredients until well blended; set aside.
2. Pierce potatoes with fork in several places. Arrange potatoes in corners of 8- by 8-inch microwave-safe baking dish; arrange green beans in center. Add water. Cover with vented plastic wrap; microwave on high 6 minutes or until vegetables are nearly tender, rearranging vegetables once during cooking. Let stand, covered, 5 minutes. Drain.
3. Cut potatoes into slices. In medium bowl, toss potatoes and beans with 1/4 cup of the dressing. In another small bowl, toss chicken with 2 tablespoons of the dressing. Cover; chill if desired.
4. Arrange lettuce on platter. Mound chicken in center and arrange potatoes, beans, eggs and tomato wedges around chicken. Garnish with olives. Serve with remaining dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Salad
Ingredient: 
Chicken

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