Roasted Chicken - Veggie And Fruit Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A one dish meal or a side dish that is wonderful with fresh French bread, boiled corn and fried chicken drumets. I know that's double chicken but oh-so-good... but really it's filling by itself. Great Pot-Luck Dish. Ingredients:
1 roasted chicken, boned and chopped (i purchase one from sam's or costco) |
1 bag very viggie salad mix, use half of the bag |
1 bag angel hair cole slaw mix, use half of the bag |
1 small bag salad mix or 1/4 head of lettuce broaken |
1 red apple, cored and chopped in bite size pieces |
1/2 container strawberries, wash, cap and cut in half |
1 c red seedless grapes, stem and wash |
4 scallions from the bunch, chopped |
1 c pecans. chopped |
1 bunch broccoli, cut off flourets, peel and slice stems |
1 tomato, chopped or cherry tomato halves |
italian seasoning, optional. |
ken's raspberry pecan salad dressing |
Directions:
1. Place broccoli in a strainer. Boil a large pot of water. Pour boiling water over broccoli. Cool in cold water immediately to stop the cooking process (this takes away the strong smell of the broccoli and gives it a pretty green color and leaves it crunchy).
2. I use a large roasting pan to mix the chicken, salads and other ingredients, except the dressing.
3. Place all in a nice serving dish and refridgerate until ready to serve.
4. Let each individual put their own dressing on the salad (you can use other dressings, but this is my favorite...blends it all together).
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