Broadmoor Chicken Salad Recipe
Ingredients
| Spinach | 3 Bunch (100gm) (For the Salad:) | |
| Cooked chicken | 1 1/2 Cup (16 tbs), cubed (For the Salad:) | |
| Mushrooms | 1/2 pound, sliced (For the Salad:) | |
| Avocado, small - peeled, sliced | ||
| Alfalfa sprouts | 1 1/2 Cup (16 tbs) (For the Salad:) | |
| Green onion | 1/4 Cup (16 tbs), sliced (For the Salad:) | |
| Water Chestnuts - 1 can of 8 ounce, drained, sliced | ||
| Cider vinegar | 1/3 Cup (16 tbs) (For the Dressing:) | |
| Water | 3 Tablespoon (For the Dressing:) | |
| Oil | 1 Tablespoon (For the Dressing:) | |
| Brown sugar | 2 Tablespoon (For the Dressing:) | |
| Green onion | 2 Tablespoon, sliced (For the Dressing:) | |
| Dijon Mustard | 2 Teaspoon (For the Dressing:) | |
| Salt | 1/2 Teaspoon (For the Dressing:) | |
| Pepper | 1/4 Teaspoon (For the Dressing:) | |
Directions
GETTING READY
1) In a tight-lidded jar, pour cider vinegar, water, and oil. Add in brown sugar, green onion, dijon mustard, salt and pepper.
2) Close the lid of the jar shut and shake well to mix all the ingredients together.
3) Place the jar of salad dressing in the fridge for about 30 minutes.
MAKING
4) In a large salad bowl, add shredded spinach, chicken, mushrooms, avocado, sprouts, green onion and water chestnuts. Mix well.
5) Pour the chilled dressing over the salad. Toss well.
SERVING
6) Serve the Broadmoor Chicken Salad
garnished with croutons, if desired.
1) In a tight-lidded jar, pour cider vinegar, water, and oil. Add in brown sugar, green onion, dijon mustard, salt and pepper.
2) Close the lid of the jar shut and shake well to mix all the ingredients together.
3) Place the jar of salad dressing in the fridge for about 30 minutes.
MAKING
4) In a large salad bowl, add shredded spinach, chicken, mushrooms, avocado, sprouts, green onion and water chestnuts. Mix well.
5) Pour the chilled dressing over the salad. Toss well.
SERVING
6) Serve the Broadmoor Chicken Salad
garnished with croutons, if desired.
Chef
