Salad Capitol Recipe - Cooking Index
4 teaspoons | 20ml | Idaho potatoes - peeled and (medium) |
4 | Halves chicken breast, boneless, - cooked, chopped | |
Skinless | ||
1 | Cucumber - seeded, diced (large) | |
2 | Hard-cooked eggs - peeled, chopped | |
4 teaspoons | 20ml | Fresh snipped dill |
2 teaspoons | 10ml | Salt |
1/4 teaspoon | 1.3ml | Fresh ground black pepper |
Lettuce leaves | ||
1 cup | 237ml | Mayonnaise |
In a 2-quart saucepan over high heat, heat Idaho Potatoes and enough water to cover to boiling.
Reduce heat to low; cover and simmer 8 minutes or until potatoes are tender Drain.
In large bowl, toss potatoes, diced chicken, cucumber, eggs, dill, salt and pepper.
Line large platter with lettuce leaves; pile mixture in a "dome" shape.
Spread with mayonnaise to cover completely.
Source:
"Light, Lean and Low Fat" - USA Rice Council
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