CookEat Recipe
Cold Chicken, Chestnut and Pepper Salad
Chopped cooked chicken, celery, chestnuts and green peppers on crisp lettuce under mayonnaise dressing.
Method
Steps
Step 1
For the proposed mayonnaise dressing, whisk ready-to-eat mayonnaise with lemon juice, mustard, water and pepper until it lightly coats a spoon. Keep the completed dressing chilled until the dish is assembled.
Step 2
Combine chilled cooked chicken, celery, chestnuts and green peppers; season lightly.
Step 3
Arrange crisp lettuce leaves on a cold platter, mound the mixture on them and cover with the proposed mayonnaise dressing. Serve cold, keeping below 4 °C until service.
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