Ingredients
-
3
-
1
-
2
-
12
-
3/4
-
3/4
-
4 1/2
-
4 1/2
-
2
-
-
-
-
-
-
Directions
Chicken Salad for Company, From Suzanne’s Restaurant in Washington, DC , Served this on good rolls for Fourth of July dinner I’d been looking forward to making this recipe for awhile! Since I’m visiting in D C maybe I can check out the original version at Suzanne’s I loved the raspberry vinegar (mine was black raspberry) and dill combo (couldn’t use as much dill since mine had gotten soggy with refrig ) used a horseradish dijon mustard (Stonewall Kitchen brand) and a equal mix of plain yogurt and light mayonnaise (perfect) and added a sprinkle of poppy seeds Even my two kids (14, 12) ate without any complaints! Roxygirl in Colo , Took this to work today to pamper my staff They loved it! Wonderful flavor and nice balance of chicken and veggies Thanks!
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Steps
|
1
Done
|
Combine Chicken and Red Pepper in a Large Bowl. |
|
2
Done
|
Steam Broccoli Under Just Tender and Add to the Chicken and Mix It in Gently, Add Bacon. |
|
3
Done
|
in a Small Bowl, Whisk Together Sour Cream, Mayonnaise, Dijon Mustard, Raspberry Vinegar and Dill. Pour Over Chicken and Vegetables and Mix Well. |
|
4
Done
|
Chill the Salad For at Least 2 Hours Before Serving. |
