Chicken and Lobster Salad Recipe
Jan 3rd, 2007 by Susan
Ingredients:
3 hard-cooked eggs
1 small whole chicken breast, cooked (see note)
5-oz can lobster (see note)
1 cup chopped celery
1/4 cup vinaigrette dressing
1/2 cup commercial mayonnaise
2 tbsp commercial chili sauce
1 1/2 tsp chopped chives
1/4 tsp salt
1/4 cup heavy cream, whipped
2 cups shredded lettuce
Method:
Remove yolks from hard-cooked eggs and set aside. Chop whites. Cut chicken meat into thin match-like strips about 1 1/2 inches (2.75cm) long. Drain and chop lobster meat. Combine chicken, lobster, egg whites and celery in a bowl and pour the vinaigrette dressing over. Toss well with a fork, cover and chill about 60 minutes, tossing occasionally. Mash egg yolks with a fork. Blend with ,ayonnaise, chili sauce, chives and salt. Fold in whipped cream. Chill. Line a salad bowl with shredded lettuce at serving time. Toss chicken-lobster mixture together with mayonnaise mixture and spoon into bowl. Serve immediately.
Note: The chicken breast can be poached or roasted wrapped in roasting paper or foil. You should have about 2 cups (500ml) chicken meat when it is cut up. Crab may be substituted for lobsters in this recipe.
Serves 4
