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Salad main page
Salad dressings

Artichoke and celery salad
Artichoke and tomato salad with basil vinaigrette
Asparagus and spinach salad
Avocado aspic salad
Baby carrot salad with chives
Barley salad
Barley, tomato and corn salad
Balsamic potato salad
Basic cucumber salad
Basic potato salad
Bean sprout salad
Bean and pepper salad
Beef salad with pickles, tomatoes and celery
Beet salad
Beets and portobello mushroom salad
Black bean and bell pepper salad
Ceasar salad
Cauliflower salad with radish
Chicken and potato salad with herb dressing
Chicken salad and avocados with pomegranate dressing

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Serves: 12

2 pounds cooked potatoes, peeled
1 pound cooked chicken breast
4 medium diced zucchini
6 hard-cooked eggs
1 tablespoon chopped chervil
1 tablespoon chopped parsley
1 tablespoon chopped chives

For dressing:
1 cup mayonnaise
1/4 cup heavy cream
2 tablespoons vinegar
salt and pepper to taste

Dice potatoes and chicken. Combine potatoes, chicken, zucchini, sliced eggs, and herbs.
Combine mayonnaise, heavy cream, vinegar, white pepper, and salt. Fold in potato and chicken mixture. Toss well. Marinate for 1 hour. Adjust seasoning. Serve.

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