HOW TO MAKE CHICKEN VEGETABLE SALAD

HOW TO MAKE CHICKEN VEGETABLE SALAD

To make a delicious chicken vegetable salad, follow these steps:

Ingredients

• Chicken:
  • 2 cups cubed, cooked chicken (you can use leftover cooked chicken or cook fresh chicken breasts)
• Vegetables:
  • 3 cups raw, cut up vegetables such as broccoli, carrots, cherry tomatoes, etc.
• Flavorings:
  • 1/4 cup flavorful olives, such as kalamata, sliced or chopped
  • 1/4 cup cashews, preferably toasted
  • 1 clove garlic
  • 1/2 teaspoon salt and freshly ground pepper to taste
  • 3 tablespoons vinegar
  • 1/2 cup olive or canola oil, or a mixture of the two
• Optional:
  • Leftover roast beef, ham, or lamb
  • Solid pack tuna

Instructions

1. Prepare the Chicken:
   • If using leftover cooked chicken, remove any skin and cut into small cubes.
   • If starting from scratch, cook 8 oz. boneless, skinless chicken breasts, lightly salted (poach or pan grill), and cut into cubes.
2. Prepare the Vegetables:
   • Cut left over potatoes into cubes, or peel and dice 2 medium or 1 large potato, cover with lightly salted water in a small saucepan, and cook until just barely tender, about 15 minutes. Cool.
   • Separate broccoli heads into bite-size florets. Peel the stalk and slice crosswise into coins. Peel and dice the carrot. Rinse the tomatoes and slice in half, or leave whole if preferred.
3. Make the Vinagrette:
   • In a small bowl, mash the pressed or finely chopped garlic with the salt. Stir in about 1 tablespoon of the oil and mix well.
   • Add the vinegar and the rest of the oil and a few grinds of pepper. Mix very well.
4. Assemble the Salad:
   • Mix everything together and add about 1/2 cup vinagrette. Stir gently. Add more dressing if you wish, but not so much that the taste of the dressing overwhelms the subtle flavors of chicken and fresh vegetables.

Variations

• Use leftover roast beef, ham, or lamb in place of the chicken.
• Substitute solid pack tuna for the chicken.
• Add other vegetables or nuts to suit your taste.
• Experiment with different dressings, such as bottled vinaigrette or a homemade vinaigrette with different flavor profiles.

Tips

• This salad is a great way to use up leftover vegetables and chicken.
• You can customize the vegetables and seasonings to your liking.
• For a more substantial salad, serve on top of a bed of chopped romaine lettuce and garnish with a sprinkle of Parmesan cheese.

Nutrition Information

• Calories: 230
• Total Fat: 8g
• Protein: 28g
• Total Carbohydrate: 14g
• Dietary Fiber: 2g
• Vitamin A: 0%
• Vitamin C: 0%
• Calcium: 0%
• Iron: 0%

References

•  RecipeTips.com: Chicken and Mixed Vegetable Salad Recipe
•  BettyCrocker.com: Chicken and Vegetable Salad Recipe