Crunchy Veggie and Chopped Chicken Salad
By: More is More Mom
Published: Thursday, February 3, 2011 - 4:52pm

Ingredients




Salad:
2 boneless, skinless chicken breasts, cooked and chopped
6 ounces of small uncooked pasta, such as Ditalini (though Elbow Macaroni worked just fin
1 head of iceberg lettuce, cored and chopped
1/2 cup red pepper, diced
1/2 cup cucumber, peeled and diced
1/2 cup tomato, diced
6 slices of bacon chopped
1/2 cup jicama, peeled and diced, optional
Salad Dressing:
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 tablespoons finely chopped shallot
2 tablespoons fresh, chopped parsley
6 tablespoons olive oil
Salt and pepper to taste

Preparation

1 In a sauce pan, cover the chicken breasts with water 2 Bring to a simmer over medium-high heat, reducing the heat to low 3 Cook for another 15 minutes, to ensure that the chicken is cooked completely through 4 Cool and chop 5 In a large bowl, combine; 6 Chicken 7 Pasta 8 Lettuce 9 Red pepper 10 Cucumber 11 Tomato 12 Bacon 13 Refrigerate until ready to serve 14 Dressing: 15 Combine; 16 Vinegar 17 Lemon juice 18 Dijon mustard 19 Shallot 20 Parsley 21 Olive oil 22 Store in a re-sealable container 23 Toss the salad with the dressing when ready to serve

About


As the More is More Mom®, I’m all about………more reasons to celebrate! Even though our Chicago Bears didn’t make it to the Super Bowl, we can still enjoy a feast this Sunday with family and friends. While I might not be a huge football fanatic (I hardly know a first down from a touchdown), I do know that everybody likes to nibble and nosh.
My ever indulgent family didn’t bat an eye as I set up a Super Bowl Buffet fit for a Skybox Wednesday, on our Snow Day, especially when they heard what was on the menu;
Chopped Salad (well, the kids could have done without that)
Chicken Wings
Sliders
Potato Skins
Quesadillas
Parties are meant to be inspired, and since more of everything is always better, I always want my guests to feel extra special. For a super quick centerpiece, I gathered a bundle of rooter poms (I stock pile everything. These are leftovers from various Our Lady of Perpetual Donations celebrations over the years.) and placed them in a vase like a bouquet of flowers.
To coordinate with my poms, I chose a bright blue table cloth and topped that with a square of AstroTurf (I hoard a variety of strange items, a few pieces of Astro Turf, in various sizes, amongst them). Anchoring the buffet are my two gigantic hurricanes, flanked by chunky hammered silver pedestal candle holders. They make quite a statement. Another smaller hurricane, filled with mini footballs, completes my festive decorations.
Serving pieces are another important consideration. For a more user friendly and interesting display I like to offer my tasty morsels at varying heights. The casual rattan of my square pedestal basket is the perfect height for snagging sliders, while the two tier silver piece is a delightful way to offer dessert.  
For the rest of these recipes and to see my buffet, visit me at my website:
http://moreismoremom.com