Chicken Salad Mari Recipe - Cooking Index
Chicken Salad Mari Recipe - Cooking Index
| Dressing: ----- | ||
| 3/4 cup | 177ml | Mayonnaise |
| 2 teaspoons | 10ml | Worcestershire sauce |
| 1 tablespoon | 15ml | Fresh parsley - chopped |
| 1 tablespoon | 15ml | Chives - chopped |
| 1 teaspoon | 5ml | Fresh basil |
| 2 tablespoons | 30ml | Black olives - chopped |
| 1/4 teaspoon | 1.3ml | Black pepper |
| Salt - to taste | ||
| Salad: ----- | ||
| 3 cups | 187g / 6.6oz | Chicken - light meat -- |
| Cubed | ||
| 1 | Cherry tomatoes | |
| Romaine lettuce leaves -- | ||
| Chopped |
To prepare dressing, combine the dressing ingredients, blend well and refrigerate at least 30 minutes.
To assemble salad, tear romaine lettuce into bite sized pieces and place on individual serving plates. Mix cubed cooked chicken with chilled dressing; divide evenly on the lettuce.
Cut cherry tomatoes in half and place around edges of salad.
Serve with crisp croutons sprinkled on salad if desired. If you wish to prepare the salad ahead of time, refrigerate the chicken, lettuce, tomatoes and dressing in separate covered containers and assemble just before serving.
Recipe By: Jo Anne Merrill
Source:
California Grapes 1997 : Fast Lowfat Fresh
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