Bistro Salad

Name: Bistro Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 , 4 serving(s)
Ingredients: 3 lbs new potatoes; 1 red pepper; 3 cups butter lettuce; 2 cooked chicken breasts; 1/2 cup sour cream; 1/4 cup white wine vinegar; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 garlic cloves, minced; 2 tablespoons parmesan cheese

Submitted by Chef Decadent1

"This salad is all about the tastes of summer. We love enjoying this salad on the patio. It consists of butter lettuce, crisp red peppers, and baby potatoes from the market and is topped with chicken strips. It is then draped with a fabulous tangy, creamy dressing. This salad will tempt anyones tastebuds! Serve with some nice fresh french bread from the bread market and some nice Riesling..... gets your tastebuds going."

Download

photo by Chef Decadent1

Ready In:: 55mins
Ingredients:: 13
Serves:: 4

ingredients

3 lbs new potatoes
1 red pepper
3 cups butter lettuce
2 cooked chicken breasts
¹⁄₂ cup sour cream
¹⁄₄ cup white wine vinegar
¹⁄₄ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
2 garlic cloves, minced
2 tablespoons parmesan cheese

directions

Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!

Questions & Replies

Got a question? Share it with the community!

Reviews

I loved the composed salads in France and this reminded me of them. It was delicious and so easy. It leaves itself open to all kinds of additions so since I had bought golden and candy striped beets at the Farmers' Market which I had roasted with olive oil and rosemary, this was added to the plate. I poached the chicken breasts because it was too hot to roast them in the oven. The dressing was delicious also. Thank you.

elliesstuff
I made this for our supper last night and yummy! I used boneless skinless chicken thighs instead and brushed them with a little teryaki sauce and sprinkled them with some poultry seasoning, then baked them in the convection oven. I used a lemon/lime juice instead of the vinegar. Thanks for the wonderful recipe, I'm going to make this one again! :)

Chef Joey Z.

Tweaks

I made this for our supper last night and yummy! I used boneless skinless chicken thighs instead and brushed them with a little teryaki sauce and sprinkled them with some poultry seasoning, then baked them in the convection oven. I used a lemon/lime juice instead of the vinegar. Thanks for the wonderful recipe, I'm going to make this one again! :)

Chef Joey Z.

RECIPE SUBMITTED BY

Chef Decadent1

Hi it's fun to be part of RecipeZaar! I work full time and in my spare time I like to experiment in the kitchen. I also enjoy small hikes, biking and the outdoors. I look forward to travelling to new destinations in the future. It is always nice to try different tastes from different restaurants. I enjoy trying to recreate some of the memorable meals I have shared with my husband. He is more than willing to attempt any of my kitchen creations. I am an avid cookbook collector and my husband teases that I could open my own library! I guess I am always seeking that "perfect recipe". I have found many great recipes here on Zaar and I think some of the greatest cooks are on this site!! I hope you enjoy the recipes that I share with you. Have fun! Decadent1

View Full Profile