LUNCHEON SALAD

LUNCHEON SALAD
Boiled boneless chicken and fresh vegetables tossed in mayonnaise and french dressing

Servings : 4

INGREDIENTS
Boneless chicken, cubed and boiled300 grams

Red apple 2

Celery, trimmed 4 stalks

Dark green cucumber 4

Processed cheese, cut into thick strips 100 grams

French Dressing 3 tablespoons

Mayonnaise 1 cup

Lettuce 1

Red radish 5

METHOD
Shred the chicken and set aside. Peel the apples and slice thinly. Soak in two cups of lightly salted water. Drain and set aside.Cut the celery into two-inch pieces. Slice thinly and soak in two cups of iced water. Drain and set aside. Soak the cucumbers in two cups of iced water. Wipe dry. Cut into two-inch pieces, then into strips. Place the apples, celery, cucumbers, shredded chicken and cheese in a bowl. Pour the French dressing over and toss to mix. Add the mayonnaise and mix well. Line a chilled salad bowl with the lettuce leaves. Spoon the salad into it and garnish with radish roses. serve immediately.

Recipe Tip :
You can substitute apples with boiled potato cubes.