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Chicken Antipasto Salad Recipe

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This recipe for Chicken Antipasto Salad, by , is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lois Venanzi - Baker to Vegas RV Support

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
1 package fresh chicken breast
1/2 cup black olives, sliced
3 green onions, sliced
2 (6 oz) jars artichoke hearts, drained and sliced
1/2 cup fresh mushrooms
1-2 tomatoes, diced
1-2 avocados, diced

Dressing:
2/3 cup salad oil
1/2 cup white wine vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons lemon juice
1/2 teaspoon basil
Salt and pepper to taste

Directions:
Directions:
Salad:
Cook chicken, cool and shred. Combine chicken, olives, green onions, artichoke hearts and set aside in large bowl

Dressing:
Mix dressing ingredients together. Approximately 10 minutes before serving, toss over salad ingredients. Add fresh sliced mushrooms, tomatoes and avocados. Lightly toss and salt to taste.

Personal Notes:
Personal Notes:
For a more elegant presentation, serve antipasto mix scooped into 1/2 skinned avocados and serve as individual servings.

 

 

 

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