Chopped Chicken and Seven Vegetable Salad

Back to recipe

Ingredients

Chopped Chicken and Seven Vegetable Salad

  • 4 cups shredded romaine lettuce
  • 1 cup fresh celery, sliced
  • 1 cup cucumber or zucchini, seeded, 1/4" dice
  • 1 cup each red and yellow peppers, thin julienne cut
  • 12 grape tomatoes, cut into quarters
  • 1 cup fresh sweet corn kernels, cut off cob
  • 1/2 cup green onion, thinly sliced
  • 1 pound grilled or rotisserie chicken, chopped
  • 1 cup diced feta cheese
  • 1/2 cup toasted almonds
  • 1 cup Icebox Buttermilk Dressing

Icebox Buttermilk Dressing

  • 1 cup nonfat plain Greek yogurt
  • 1 cup buttermilk
  • 1/4 cup Dijon mustard
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped flat leaf parsley
  • 2 teaspoons honey
  • 1 teaspoon favorite hot sauce, such as Cholula or Sriracha
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen, or kosher salt and cracked black pepper to taste
  • 1/4 cup P.S. Flavor!™ Smokey Southern, or kosher salt, smoked paprika and black pepper to taste
  • 1/2 cup extra-virgin olive oil

Directions

For the salad:

  1. Toss all ingredients together, serve immediately.



For the dressing:

  1. Whisk together all ingredients but the extra-virgin olive oil; slowly whisk in the extra-virgin olive oil to emulsify; adjust seasonings to taste. Store in refrigerator until ready to use.