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Picnic Salad for Four (leftover chicken) – Hip Hop Cookbook

Picnic Salad for Four (leftover chicken)

1 head of lettuce washed and torn
1/2 lb cooked chicken (use leftover from making stock) shredded
1/2 cup diced baked ham
1 cucumber, sliced
1 hard boiled egg, quartered
1/3 cup white wine vinegar
1 tsp salt
1 scallion, minced
2 tbsp parsley, minced
1/4 tsp dry tarragon
1/2 tsp dijon
1 cup olive oil

Combine vingegar, salt, scallion, parsley, tarragon and mustard in a blender. Add 1/4 cup of oil and blend. Repeat until all the oil is used.
Place the lettuce in a large bowl and add the chicken, cucumber, ham.
Add dressing to taste.
Top with egg and serve.

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