Covid-19 Mitigation Strategies

Chopped Chicken Salad

Chopped Chicken Salad

Chopped Chicken Salad

A great way to use last night’s chicken and veggie leftovers in a satisfying chopped chicken salad recipe.
Course Salad
Cuisine Leftovers
Servings 6 people

Ingredients
  

  • 1 bag Fresh Express Green & Crisp salad
  • 2 cups roasted or grilled chicken (internal temperature of 165 degrees F), chopped into bite-size pieces
  • 1/2 cup potatoes steamed or roasted, chilled and chopped into bite-size pieces
  • 1/2 cup green beans cooked, chilled, and chopped (or substitute raw sugar snap peas)
  • 1/2 cup carrots, peeled and chopped
  • 1/4 cup celery chopped
  • 1/4 cup roasted sunflower kernels
  • 1/2 cup grape tomatoes
  • 1/4 cup scallions sliced

Dressing Ingredients:

  • 1 small garlic clove smashed
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 3 Tablespoon sour cream
  • 3 Tablespoon mayonnaise
  • 1 Tablespoon white wine vinegar
  • 1/4 cup buttermilk
  • Freshly ground pepper to taste

Instructions
 

  • Place lettuce mix in a salad bowl, and add in all other ingredients.
  • Make dressing, then gently mix into salad.
  • Divide onto plates and serve.

Dressing Instructions:

  • Sprinkle the garlic with a pinch of salt, and mash to a paste.
  • In a bowl, whisk together the garlic, onion powder, sour cream, mayonnaise and vinegar.
  • Whisk in the buttermilk, and season with pepper.
Made with
Green & Crisp

Recipe Suggestions

Bacon & Bleu Potato Salad

Bacon & Bleu Potato Salad

Serves 6
55 mins
Grilled Panzanella Salad

Grilled Panzanella Salad

Serves 10
40 mins
Four Bean Salad

Four Bean Salad

Serves 8
20 mins
More Recipes
SHARE
Our website uses cookies
This website uses cookies to improve user experience. By using our website consent you to all cookies in accordance with our Cookie Policy. Learn more about our Cookie policy
accept all cookies