Chicken Salad Recipe - Cooking Index
Chicken Salad Recipe - Cooking Index
| 1/2 cup | 118ml | Vinaigrette |
| Dijon mustard - to taste | ||
| Hoisin sauce - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 lb | 454g / 16oz | Cooked chicken - cut large chunks |
| (meat from a barbecued or roasted deli | ||
| Chicken) | ||
| Red or yellow bell pepper slivers | ||
| Fresh romaine lettuce or spinach - washed |
Combine vinaigrette with a touch of mustard and hoisin sauce; season to taste with salt and pepper and toss with prepared chicken.
Toss chicken with bell pepper and serve over washed lettuce; serve more dressing on the side if you wish.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6615 broadcast 01-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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