50+ Friends Club Cookbook -- Salads and Dressings -- Light Chicken Salad

50+ Friends Club Cookbook
Salads and Dressings

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From the Kitchen of: Paz
Source:

Dressing:

Roast chicken at 375 degrees F for 45 minutes or until juices run clear. Cool. Remove skin and bones. Shred the meat. Cover and chill.

Peel and finely chop the eggs. Slice mushrooms and tomatoes. Chop the red pepper and lettuce.

Prepare dressing by combining the vinegar, soy sauce, oil and salt to taste, whisking well.

Arrange the tomatoes, mushrooms, chicken, eggs and red pepper slices in rows over shredded lettuce. Serve with dressing on the side.
TIPS: This is a good way to use leftover cooked chicken. Two to three chopped green onions can be added to the salad also.