Chicken Salad
Need a cool idea for dinner? Try this chicken salad with the mustard vinaigrette, you will love it!
Ingredients
For the mustard vinaigrette:
1/3 cup olive oil
2 tbsp red wine vinegar
2 tbsp dijon mustard
1 tbsp minced garlic
1/3 cup chopped chives
Salt and pepper to taste
For the Salad:
2 russet potatoes, baked and cooled
12 ounces green beans, cooked and cooled
3 tomatoes, quartered
2 cups cooked and shredded chicken
1/2 cup chopped olives
2 romaine lettuce heads, chopped
4 hard boiled eggs, peeled and cut in half
Instructions
1
To make the mustard vinaigrette, add the mustard vinaigrette ingredients into a large bowl and whisk together to combine and create an emulsion. Cover and set aside until ready to use.
2
Bake the potatoes and cool completely. If desired you can boil them instead, just be sure they are cooled before you use them.
3
Once the potatoes and beans are cooled, cut them into bite size and place them in the bowl with the dressing. Toss to coat.
4
Add the quartered tomatoes to the potato mixture as well as the shredded chicken and olives (use the olives you like). Toss everything together to coat with the dressing.
5
When ready to serve, add the chopped romaine lettuce to the potato mixture and toss to coat. Divide between four plates and place a hard boiled egg onto each plate, serve immediately and enjoy!
Tags:
chefbryan
