Chopped Vegetable Chicken Salad
|Mayonnaise||1⁄2 Cup (8 tbs) (Regular Or Low-Fat)|
|Sour cream||1⁄4 Cup (4 tbs) (Regular Or Low-Fat)|
|White wine vinegar||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Carrots||3 Small, grated|
|Celery ribs||2 , grated|
|Radishes||3 , grated|
|Diced cooked chicken||4 Cup (64 tbs)|
|Tomatoes||2 , cored|
|Bell pepper||1 (Yellow Or Green)|
|Boston lettuce head||1 Small, leaves separated|
|Salad dressing||2 Tablespoon (Of Choice, Optional)|
|Finely chopped pickled jalapeno peppers||1⁄4 Cup (4 tbs) (Optional)|
1. Combine the mayonnaise with the sour cream and vinegar in a mixing bowl, and season with salt and pepper. (Add as much as 1 1/2 teaspoons salt, or the salad will taste flat and the distinctive flavors won't emerge.)
2. Add the carrots, celery, radishes, and chicken to the mayonnaise, and adjust the seasoning.
3. Cut the tomatoes in half, remove the seeds with a spoon, and cut into 1/4-inch dice. Cut the cucumbers in half lengthwise, remove the seeds with a spoon, and cut into 1/4-inch dice. Stem and seed the bell pepper and cut it into 1/4-inch dice. Combine the tomatoes, cucumbers, and bell pepper in a bowl, season lightly with salt and pepper, and reserve until later.
4. Rinse the lettuce and dry it well; tear the leaves into pieces and toss them with dressing, if you wish. To assemble the salad, set a bed of lettuce on each dinner plate, and top with a portion of chicken salad. Garnish the chicken with the tomato-cucumber-pepper mixture, and if you like your food fiery hot, garnish with the jalapenos.