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Serves 4
3
cooked chicken legs
3 ounces celery
2 hard boiled eggs
20 small
shrimp
1 tablespoon mayonnaise
1 teaspoon sour cream
1 small diced
shallot
1 teaspoon wine
2 teaspoons ketchup
1 1/2 teaspoons lemon
juice
1 teaspoon A1 sauce
1 teaspoon dill
4 leaves radicchio
Cut chicken meat into julienne. Cut celery into small pieces.
Slice
eggs and combine all in a bowl. Add the shrimp.
Combine mayonnaise, sour
cream, shallots. white wine, ketchup, lemon juice, A1 sauce, and dill to make a
dressing.
Toss the salad. Arrange on radicchio leaves.
