Nov 11, 2006 0
Picnic Salad for Four (leftover chicken)
- 1 head of lettuce washed and torn
- 1/2 lb cooked chicken (use leftover from making stock) shredded
- 1/2 cup diced baked ham
- 1 cucumber, sliced
- 1 hard boiled egg, quartered
- 1/3 cup white wine vinegar
- 1 tsp salt
- 1 scallion, minced
- 2 tbsp parsley, minced
- 1/4 tsp dry tarragon
- 1/2 tsp dijon
- 1 cup olive oil
- Combine vingegar, salt, scallion, parsley, tarragon and mustard in a blender. Add 1/4 cup of oil and blend. Repeat until all the oil is used.
- Place the lettuce in a large bowl and add the chicken, cucumber, ham.
- Add dressing to taste.
- Top with egg and serve.
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