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Saturday, September 5, 2009

Janet Groene's Chicken-Mushroom Salad

Buy garlic vinaigrette or another tangy oil and vinegar dressing in a bottle. Everything for this quickie salad can be bought pre-cut, pre-cooked and pre-packaged. Just throw it all together and bask in the compliments.

1 bag angelhair lettuce, 12 to 16 ounces
12-ounce package sliced fresh mushrooms
12-ounce package cooked chicken bites
1 bunch scallions, sliced (white and light green only)
2 cups diced vegetables*
½ cup garlic vinaigrette dressing, or to taste
In a large salad bowl mix all ingredients and toss with dressing just before serving. Serves 4 to 6 as a luncheon main dish.

*Make a colorful medley using red, green or yellow peppers, green and yellow squash,
red onions or what have you.

See more of Janet's camp-ready recipes at

See more great potluck recipes at


Jimee said...

One veggie a lot of cooks don't know about or don't think about in a salad is a Jicama. I dice it in small pieces. It is sweet and crispy and adds a nice taste to most combinations of veggie salads. I find it lasts better if I cut it off a slice at a time, only peeling what I use. Then cover with plastic wrap, smoothing it carefully over the cut area. In our travels, I find it is in most grocery stores the past few years.

Mark and Teri said...

Tried this salad with fajita strips cut into bite size pieces. Also tried it with napa cabbage instead of lettuce with a more oriental type dressing. Both were great. Jimee, Love jicama with peanut butter...

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