Christmas Hen Salad
Makes 10 servings. Recipe is from Margarita Wetzel.
For the dressing:
1⁄3 cup mayonnaise
1/2 tsp. pepper
1/2 tsp. salt
Juice from 1 large lemon or lime
Mix all until smooth.
For the salad:
1 lb. carrots
1 large or 2 medium potatoes
1/2 lb. cabbage
1 cup cooked baby sweet peas
1/2 medium onion, finely diced
11/2 medium unpeeled apples, cubed
1/2 lb. shredded chicken or hen breast
1 tbl. white vinegar
Red and yellow bell peppers, for garnish
1. Boil unpeeled carrots and potatoes until done. Do not overcook; they should be firm. Peel and dice in small pieces. Cut cabbage in very thin strips, discarding ribs. Boil in water and vinegar for 1 minute and rinse with cold water.
2. Mix the carrots, potatoes, cabbage, sweet peas, onion and apples with dressing. Add shredded chicken and mix well. Garnish with sliced red and yellow bell peppers, if desired.
3. Refrigerate until served.
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