Chicken Salad with White Wine Dressing
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- ⅔ cup White Wine Dressing, Shortcut
- 2 cups cooked chicken, coarsely chopped, Shortcut
- ¼ cup toasted almonds, chopped
- ¼ cup celery, diced
- 2 teaspoons capers, drained, chopped
- ¼ cup plain yogurt
- 1½ teaspoons lemon juice
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- lettuce, as needed
Instructions
- Prepare the White Wine Dressing if using the Shortcut. Place the chicken in a shallow bowl, pour the dressing over the chicken and toss. Place in the fridge to let the chicken marinate for about 1 hour.
- Drain the chicken thoroughly and place in a mixing bowl. Add the almonds, celery, and capers, and toss together.
- In a separate bowl, Add the yogurt, lemon juice, salt, and pepper. Mix together.
- Pour yogurt mixture on the chicken mixture and toss lightly until thoroughly mixed. Place salad in fridge to chill.
- When ready to serve, shape cups from lettuce leaves and place in salad bowls. Spoon chicken salad into the lettuce bowls.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: White Wine Dressing, Cooked Chicken (Pressure Cooker).
Variant: 1. Use canned, drained chicken in place of fresh cooked.
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