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Broadmoor Chicken Salad

Trusted.Chef's picture
Ingredients
For salad
  Fresh spinach 3 Bunch (300 gm), torn
  Cooked cubed chicken 1 1⁄2 Cup (24 tbs), chilled
  Mushrooms 1⁄2 Pound, peeled, sliced
  Avocado 1 Small, peeled
  Alfalfa sprouts 1 1⁄2 Cup (24 tbs)
  Canned water chestnuts 8 Ounce, drained, sliced (1 can)
For dressing
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Water 3 Tablespoon
  Oil 1 Tablespoon
  Brown sugar 2 Tablespoon
  Sliced green onion 2 Tablespoon
  Dijon mustard 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY
1) In a tight-lidded jar, pour cider vinegar, water, and oil. Add in brown sugar, green onion, dijon mustard, salt and pepper.
2) Close the lid of the jar shut and shake well to mix all the ingredients together.
3) Place the jar of salad dressing in the fridge for about 30 minutes.

MAKING
4) In a large salad bowl, add shredded spinach, chicken, mushrooms, avocado, sprouts, green onion and water chestnuts. Mix well.
5) Pour the chilled dressing over the salad. Toss well.

SERVING
6) Serve the Broadmoor Chicken Salad
garnished with croutons, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
30 Minutes
Servings: 
6

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