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
- Prepare the Chicken:
- 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.
- Make the Vinagrette:
- Assemble the Salad:
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
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