Ingredients

you have on handfrom bell peppers, celery, and walnuts (shown), to snow peas and even grapes. Aside from the vegetables listed here, you may add more according to your taste, such as pieces of lightly cooked asparagus and artichoke hearts. The vinaigrette recipe yields enough to dress a few more small saladsjust refrigerate the extra dressing in a tightly sealed jar. This recipe is one of Judith Jones' meals for one.



Servings: Serves 1
IngredientsVinaigrette:
1/4 tsp. salt
1/4 tsp. Dijon mustard
1 Tbsp. vinegar , preferably balsamic
3 Tbsp. extra-virgin olive oil

Salad:
Leftover cooked chicken , cut into small chunks (about 1 cup)
1 Tbsp. vinaigrette
1 small rib celery , chopped
1 small scallion , finely chopped
1/4 bell pepper (orange, red, green, or a combination), chopped
1 tsp. drained capers
1 tsp. chopped fresh parsley and 1/2 tsp. other fresh herbs if on hand (tarragon, basil, or marjoram)
Salt and freshly ground pepper
1 1/2 to 2 Tbsp. mayonnaise
1 tsp. plain whole milk yogurt
Salad greens (about 2 cups)
1 Tbsp. chopped toasted walnuts

Description

Recipe For Chicken Salad, As Seen In The October 2009 Issue Of O, The Oprah Magazine.

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