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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love this salad in the summer time. This is a good way to use up leftover chicken, or you could grill the chicken and add it to the salad warm. I really believe that the dressing is the key to this salad. I serve this salad with bread and make a meal out of it. I did not include the time to cook the chicken in the preparation time because I use leftovers or store-bought chopped chicken. Ingredients:
2 cups lettuce, washed and torn |
1 cup raw spinach leaves, chopped |
1/4 cup bean sprouts |
1 cup chicken, cooked and chopped |
1/4 cup carrot, slivered and blanched |
1/2 cup red cabbage, chopped |
1/2 cup celery, sliced |
1/2 cup green pepper, sliced |
2 tablespoons olive oil |
1 tablespoon fresh lemon juice |
2 tablespoons miracle whip |
1 teaspoon honey |
1/2 teaspoon curry powder |
1/2 teaspoon dried basil |
1 teaspoon scallion, minced |
1/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. Layer salad in serving bowl.
2. In small bowl whisk together dressing ingredients and pour over salad.
3. Toss salad to distribute dressing.
4. Serve immediately.
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