Serve as a salad on a bed of watercress
or use as a sandwich filling.
California
Chicken Salad
- 3 cups white meat chicken,
cooked and cubed
1 cup celery, diced
1/2 cup sweet onion, diced
1/2 cup fresh cilantro
1/2 cup sweet red pepper, diced
1/2 cup dried apricots, diced
1 cup light mayonnaise
1 tablespoon barbecue sauce
Watercress
- In a large bowl, combine
chicken, celery, onion, cilantro, red pepper and diced apricots.
Toss to combine.
- In a small bowl, whisk
together the mayonnaise and barbecue sauce.
- Pour dressing over chicken
mixture and toss to coat evenly.
- Cover and chill before
serving.
- Serve on a bed of watercress.
Makes 4 servings.
Recipe provided courtesy
of The Association For Dressings and
Sauces.
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