Chicken salad

Name: Chicken salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml vinegar white garpe; 90.00 ml oil; 5.00 ml salt; freshly ground black pepper to taste; 5.00 ml dried basil; 2.00 kg chicken cooked, diced; 1.00 lettuce; 1.00 green pepper cut into strips; 1.00 red pepper sliced; 2.00 bananas sliced; 125.00 g button mushrooms; 3.00 bacon rashers, fried, crumbled

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (12)

SALAD DRESSING

30.00 ml	vinegar — white garpe
90.00 ml	oil
5.00 ml	salt
	freshly ground black pepper — to taste
5.00 ml	dried basil
2.00 kg	chicken — cooked, diced
1.00	lettuce
1.00	green pepper — cut into strips
1.00	red pepper — sliced
2.00	bananas — sliced
125.00 g	button mushrooms
3.00	bacon — rashers, fried, crumbled

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Method:

Place the first five ingredients in a mixing bowl to make the salad dressing. Whisk until well blended.
Pour over the cooked diced chicken and stand for about one hour.
Shred the lettuce leaves and arrange on a salad platter.
Spoon the diced chicken on top. Pour the sauce over.
Top with the green and red pepper strips, banana slices and sliced mushrooms and sprinkle with the bacon pieces. Mix lightly.
Serve with wholewheat bread or breadrolls.