Chicken Salad
4 chicken breasts, boneless skinless
4 cups lettuce
½ red and yellow pepper, slivered
red onion, thinly sliced, as desired
½ cup broccoli flowerets
2 stalks celery
toasted pecans (optional)
½ cup poppy seed dressing
Sprinkle chicken breasts with garlic pepper seasoning. Bake in oven until done. Cool and cube. (Can be made ahead) Assemble vegetables and toss lightly with dressing. Serve onto plates. Toss a little dressing onto cooked chicken and place on top of the lettuce bed. Sprinkle with toasted pecans.
This is another recipe from my Mom (Cathy Swendsen). Any story you would like to add Momma?
This is the salad recipe I used with the poppyseed dressing (listed below) developed for the wedding reception. I wanted to make sure that it had some substantial veggies in it.
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