Chicken Salad for Company
3 whole boneless chicken breasts (1 1/2-2 pounds), poached and cut into bite-size pieces
1 large red bell pepper, cut into julienne strips
2 large heads broccoli, cut into florets
12 slices thick-cut bacon, cooked crisp and crumbled
3/4 cup sour cream
4 1/2 Tablespoons Dijon mustard
4 1/2 Tablespoons Brennan’s Raspberry Honey Vinegar
2 Tablespoons finely chopped fresh dill
Adapted From: ezrapoundcake.com
This salad is creamy, crunchy, salty, tart, sweet, and savory. Yum!
Combine the poached chicken with the red pepper in a large bowl. In a vegetable steamer over boiling water, steam the broccoli for 2 to 3 minutes, or until it just starts to get tender. Add it to the chicken, and mix it in gently. Mix in the crumbled bacon.
Whisk together the sour cream, mayonnaise, Dijon mustard, raspberry honey vinegar and dill.
Pour the dressing over the chicken and vegetables, and mix well.
Chill the salad for at least 2 hours before serving.