The Chicken and the Egg Chopped Salad

"From the chopping block" by Beverly Mills with Alicia Ross, United Feature Syndicate. Substitute preferred veggies for the ones listed. Desperation Dinners. Winston-Salem Journal: September 16, 2011.

Yield: 4 servings
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  • 8 cup(s) torn Romaine lettuce, chopped
  • 2 hard-boiled eggs, chopped
  • 4 ounce(s) cooked chicken breast, chopped
  • 1 large ripe tomato, unpeeled and chopped
  • 1/4 cup(s) sliced green onions
  • 1/2 cup(s) chopped Kirby cucumbers, unpeeled
  • 1/2 cup(s) chopped red, yellow or orange bell pepper, seeded
  • 1/2 cup(s) chopped carrots
  • 1 cup(s) seasoned croutons
  • 1/4 cup(s) Creamy Dijon Dressing
  • Creamy Dijon Dressing:
  • 1/2 cup(s) extra-virgin olive oil
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) mayonnaise
  • 1 tablespoon(s) wine vinegar, white or red
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper


  1. Place all salad ingredients except croutons and dressing in a bowl. Chop croutons into smaller pieces then add to bowl. Drizzle with dressing. Toss well and serve.
  2. For dressing: Pour all ingredients into a 2-cup glass measure or an 8-ounce or larger jar that has a lid. Whisk or shake very well to combine. Use right away or refrigerate up to 2 weeks. Shake well to recombine.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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