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Chopped Vegetable Chicken Salad

Web20.Chickens's picture
Ingredients
  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
  Kirby cucumbers 2
  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)
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
20 Minutes
Servings: 
4

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