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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
breasts, bone removedChicken breast, boneless, skinless
1/2
cups, choppedGreen onions
8
largeHard boiled eggs, whites only
1/4
cup, chopped or dicedSweet pickles
1/4
cupDijon mustard
1/2
cupLight Italian salad dressing
8
tablespoonsRanch salad dressing
8
cups shredded or choppedRomaine lettuce
Steps
Sequence Step
1Heat 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.
2Place 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.
3When 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.
4In 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.
5Serve chicken salad on top of a bed of torn romaine lettuce.






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