Chicken and shrimp salad california

  • Time cooking time: None
  • Yield 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.
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