Bistro Salad Recipe

Name: Bistro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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!

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs new potatoes, 1 red pepper, 3 cups butter lettuce, 2 cooked chicken breasts, and more.

Yes, Bistro Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bistro Salad

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