Chicken Salad for Company

READY IN: 30mins
Recipe by abloom69

From Suzanne's Restaurant in Washington, DC.

Top Review by Roxygirl in Colorado

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.

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.

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