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Recipes - Chicken Salad

Recipe Name

Chicken Salad

Submitted by

service learning

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	40	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



4	breasts, bone removed	Chicken breast, boneless, skinless
1/2	cups, chopped	Green onions
8	large	Hard boiled eggs, whites only
1/4	cup, chopped or diced	Sweet pickles
1/4	cup	Dijon mustard
1/2	cup	Light Italian salad dressing
8	tablespoons	Ranch salad dressing
8	cups shredded or chopped	Romaine lettuce

Steps

Sequence	Step

1	Heat the oven to 400°F. Place the chicken breasts in baking dish, spaced slightly apart. Bake 30 to 40 minutes, until chicken is cooked all the way through.
2	Place eggs in a pot and cover with cold water. Bring to a boil, cover, then reduce heat. Let simmer for 7-8 minutes, then remove from heat. Drain, cool in ice water and peel.
3	When the chicken has cooled off, roughly chop the chicken into chunks. Chop the green onion, boiled egg whites, and sweet pickles. Set ingredients to the side.
4	In a large bowl, whisk together the dijon mustard, light Italian salad dressing, and ranch salad dressing. Add all other ingredients to this bowl, and toss thoroughly.
5	Serve chicken salad on top of a bed of torn romaine lettuce.

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