Total Time
30mins
Prep 30 mins
Cook 0 mins

From Suzanne's Restaurant in Washington, DC.

Ingredients Nutrition

Directions

  1. Combine chicken and red pepper in a large bowl.
  2. Steam broccoli under just tender and add to the chicken and mix it in gently, add bacon.
  3. In a small bowl, whisk together sour cream, mayonnaise, dijon mustard, raspberry vinegar and dill. Pour over chicken and vegetables and mix well.
  4. Chill the salad for at least 2 hours before serving.
Most Helpful

Served this on good rolls for Fourth of July dinner. I'd been looking forward to making this recipe for awhile! Since I'm visiting in D.C. maybe I can check out the original version at Suzanne's. I loved the raspberry vinegar (mine was black raspberry) and dill combo (couldn't use as much dill since mine had gotten soggy with refrig.). I used a horseradish dijon mustard (Stonewall Kitchen brand) and a equal mix of plain yogurt and light mayonnaise (perfect) and added a sprinkle of poppy seeds. Even my two kids (14, 12) ate without any complaints! Roxygirl in Colo.

Roxygirl in Colorado July 04, 2005

Took this to work today to pamper my staff. They loved it! Wonderful flavor and nice balance of chicken and veggies. Thanks!

Acerast June 16, 2005

Wonderful Chicken Salad!!! This salad has an amazing taste! I will make this over and over. Next time I will add pecans! Thank you for a wonderful recipe!

NcMysteryShopper May 30, 2005