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Salads: Confetti Chicken Salad
Ingredients:
1/4 cup white vinegar
3 tablespoons Chef Paul Prudhomme's Poultry
Magic®
1 teaspoon ground allspice
1/2 teaspoon ground bay leaf
1/2 teaspoon salt
1 cup vegetable oil
4 cups cooked rice
12 ounces cooked chicken, cut into bite-size
pieces
2 cups small broccoli florets
2 cups chopped fresh tomatoes
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
Lettuce leaves
Directions:
Make dressing by combining vinegar, Poultry
Magic, allspice, bay leaf and salt in food
processor. Process until well mixed. With
motor running, stream in oil until incorporated
and dressing is thick and creamy.
Combine remaining measured ingredients in
a large mixing bowl. Mix well. Stir in dressing.
To serve, line serving plates with lettuce
leaves. Divide salad into portions. Mound
each portion of salad on center of lettuce
leaf.
Yields 6 servings.
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