Chicken Crunch Salad
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In salad bowl, combine chicken, grapes, red pepper, water chestnuts and green onion.
In another bowl, mix together the mayonnaise, sour cream, mustard, orange juice and lemon pepper. Stir dressing into salad and refrigerate until cold. The flavours are enhanced if refrigerated for several hours or overnight.
Serve on Boston lettuce leaves.
|Per 280 g serving||Amount|
|Saturated Fat||3 g|
|Per 280 g serving||% Daily Value|