Chicken and Mixed Vegetable Salad Recipe

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Make this colorful, healthful salad with whatever you have available - the recipe is only a guide. Use other vegetables in addition to or in place of the ones listed. Use leftover roast beef, ham or lamb -or even solid pack tuna - in place of the chicken. Serves 2 as a main course, 4 as a side dish.

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Servings:

Ingredients

2 cups cubed, cooked chicken
1 cup cubed, cooked potatoes
3 cups raw, cut up vegetables such as broccoli, carrots, cherry tomatoes etc.
1/4 cup flavorful olives, such as kalamata, sliced or chopped
1/4 cup cashews, preferably toasted
DRESSING (substitute bottled vinagrette)
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

Directions

PREP

30 mins

COOK

15 mins

READY IN

45 mins

If using left over 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.
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. Chop the olives and toast the cashews briefly in a dry skillet until they just begin to color. (Toasting is optional but really enhances the flavor).
To 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.
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.

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Chicken and Mixed Vegetable Salad Recipe Reviews

chicken and mixed vegetable salad

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Reviewed By Tlclem

"I am a cook at a Retirement Community, that houses @ 120 residents. This is actually my 1st real experience, cooking for such a large group of seniors. I have been with this company for a year now, and have had several unique dishes to try to prepare. Today, one of my menu items happened to be, Chicken & Vegetable Salad. So, this morning, @ 4am, I took a quick look on the internet for an idea of what to prepare. And I stumbled across this recipe. Now, having such a mixed palatized group, to try to please, I, once again, Succeeded! I steamed 32 frozen, boneless, chicken breasts, seasoned with basil, garlic powder, onion powder, and ground sage. Chilled it during breakfast. Then pulse pureed carrots thru foodprocessor. Diced 1 red onion, 1 large, slightly peeled cucumber, thin sliced, 3 heads worth broccoli florets, and 1 head cauliflower flores.Added frozen green peas, and cherry tomatoes, halved. Hand tossed all ingredients, in large plastic container, with pre-made Italian dressing. Served on top a bed of chopped romaine, and garnished with a sprinkle of Parmesan cheese. Had a little left over, and tried it with Raspberry-Hazelnut Vingerate! Was A Hit with the Residents! And was Delicious w/ The Raspberry-Hazelnut! Thank You, for the recipe!!"