Picnic Salad Recipe
The Picnic Salad is a simple and tasty salad that is sure to get your family and friends excited! As the title suggests, it is also perfect to be packed along with your picnic treats. Go ahead and try this brilliant Picnic Salad recipe!
Ingredients
1 lb. lean cooked chicken meat, diced
6 oz. canned or frozen sweetcorn, drained or thawed
4 oz. small button mushrooms, wiped clean and thinly sliced
1 medium sized avocado, peeled, stoned and coarsely chopped
2 medium sized peaches, blanched, peeled, stoned and coarsely chopped
5 oz. cooked long grain rice, or 6 oz. cooked diced potatoes, cold
2 shallots, finely chopped
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh parsley
DRESSING
6 fl. oz. mayonnaise
2 fl. oz. double cream , whipped until thick but not stiff
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Directions
First make the dressing.
In a large mixing bowl, beat the mayonnaise, cream and lemon juice together with a wooden spoon.
Add the curry powder, salt, black pepper and cayenne pepper, and stir well to blend.
Add all of the salad ingredients and, using two large spoons, toss the salad thoroughly.
Cover the bowl with aluminium foil and chill the salad in the refrigerator for at least 1 hour before serving, tossing it occasionally.
In a large mixing bowl, beat the mayonnaise, cream and lemon juice together with a wooden spoon.
Add the curry powder, salt, black pepper and cayenne pepper, and stir well to blend.
Add all of the salad ingredients and, using two large spoons, toss the salad thoroughly.
Cover the bowl with aluminium foil and chill the salad in the refrigerator for at least 1 hour before serving, tossing it occasionally.
