Tangy Chicken Salad: Eyewitness News Recipe

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Tangy Chicken Salad
From Barbara Lamp

You saw it Monday, August 28, 2000 during Eyewitness News at Noon.

Ingredients for the salad

4 c. torn salad greens

8 oz. kidney beans, rinsed and drained

1 1/2 c. chopped cooked chicken

2 oz. grated cheddar cheese

1/2 c. chopped cucumber, peeled and seeded

1/2 c. chopped celery

1/2 c. chopped tomato

Dressing (recipe below)

Instructions

Combine in large bowl and chill.

Tangy Chicken Salad Dressing

Ingredients for the Dressing

1/3 c. oil

1/4 c. cider vinegar

3 T. sugar

1 T. minced onion

1/2 t. celery salt

1/2 t. mustard

1/8 t. paprika

Instructions

Blend together with a whisk and chill.

When ready to serve salad, pour dressing over the vegetables and stir well. Serve immediately.

Makes 6 servings.

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