Saturday, March 17, 2012

Shrimp and Chicken Salad–Great for Warm Weather Entertaining

young chefs

Now that the weather is warming up, I will probably be eating more salads.  Here is one that's good for a lunch get together.

You will need cooked chicken, shrimp, rice and eggs before you begin assembly prep.
Assembly takes about 15 minutes, and will require a large mixing bowl, mixing spoons, and a serving bowl or platter.

Once prepared, the salad should chill for at least one hour before serving.  It will serve six people.

  • 3 cups of cooked chicken breast, cubed
  • 1 pound of small shrimp, cooked and cleaned
  • 3 cups of cooked  rice (I use white or long grain)
  • 1 and 1/2 cups of diced tomatoes
  • 1/2 cup of diced red onion
  • 1/2 cup of sliced green olives
  • 1 cup of mayonnaise or dressing
  • 1/4 cup lemon juice
  • romaine lettuce leaves
  • 2 eggs, hard cooked and chopped
  • 1 ripe avocado, peeled, pitted, and sliced
Once you have assembled your ingredients, mix the chicken, shrimp, rice,  olives, tomatoes, onion, olives and mayo in a large bowl. 

When the ingredients are well blended stir in the lemon juice, and place the mixture in the fridge to chill for at least one hour.

Just before serving, line a decorative salad bowl or a small platter with a bed of lettuce leaves.

Arrange the salad atop the leaves, and garnish with the diced eggs and sliced avocado.

Serve with crusty bread, hard cheese, and sparkling water or a Spritzer.