Recipe serves 2

Vegetables and chicken salad

2 cup lettuce, finely chopped (jumbo romaine heart)
½ cup shredded roasted or cooked chicken
2 each hard boiled egg, quartered
2 each small tomato, sliced
¼ cup English cucumber, sliced
¼ cup red bell pepper, chopped
1 each green onion, chopped
½ tsp mustard
2 Tbsp mayonnaise
¾ cup sour cream
1 Tbsp fresh lemon juice
¼ tsp salt

Preparation steps:
  1. Arrange the vegetables, chicken and egg in 2 serving plates.
  2. Mix the dressing and pour over salad.
Serving: with fresh bread.
Picture of recipe

Take note!
  • This recipe serves two as a main dish.

  • The chicken and egg can be either cold or hot.
  • Add avocado, olives and asparagus spears.
  • Use other dressing, i.e. Ranch or Thousand islands.