Chicken and Mixed Vegetable Salad


  • 3 cup(s) raw, cut up vegetables such as broccoli, carrots, cherry tomatoes etc.
  • 1 clove garlic
  • ½ teaspoon(s) salt and freshly ground pepper to taste
  • 3 tablespoon(s) vinegar
  • ½ cup(s) olive or canola oil, or a mixture of the two
  • 2 cup(s) cubed, cooked chicken
  • 1 cup(s) cubed, cooked potatoes
  • + 3 more ingredients
    • ¼ cup(s) flavorful olives, such as kalamata, sliced or chopped
    • ¼ cup(s) cashews, preferably toasted
    • DRESSING (substitute bottled vinagrette)

If using left over cooked chicken, remove any skin and cut into small cubes. If  starting from 'scratch', cook 8 oz. boneless, skinless chicken breasts, lightly salted (poach or pan grill) and cut into cubes. Cut left over potatoes into cubes, or peel and dice 2 medium or 1 large potato, cover w...

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