Total Time
Prep 30 mins
Cook 0 mins

From Suzanne's Restaurant in Washington, DC.

Ingredients Nutrition


  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

5 5

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.

5 5

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

5 5

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!