Recipe courtesy of Michele Urvater

Chicken Salad

  • Level: Easy
  • Yield: 4 servings
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1/2 cup Vinaigrette

Dijon mustard and hoisin to taste

1 pound cooked chicken (meat from a barbecued or roasted deli chicken) cut into large chunks

Slivers of red or yellow bell pepper

Fresh romaine lettuce or spinach, washed


  1. Combine vinaigrette with a touch of mustard and hoisin sauce; season to taste with salt and pepper and toss with prepared chicken.
  2. Toss chicken with bell pepper and serve over washed lettuce; serve more dressing on the side if you wish.
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