Friday, August 10, 2007

Favorite Ingredients Friday for August 10

It's the Salad Edition of Favorite Ingredients Friday! Here's my very favorite:


2 cups cold cooked chicken in bite-size pieces
8 ounces rotini, cooked as package directs
2 ribs celery, chopped
1/2 large sweet red pepper, chopped
3 or 4 green onions, thinly sliced
Small can sliced black olives, or as many whole black olives as you like
2 to 4 ounces feta cheese, crumbled

Mustard-Tarragon Dressing (recipe follows) OR 1 cup Italian dressing

Mustard-Tarragon Dressing:
2/3 cup vinegar
1/3 cup olive oil
2 cloves garlic, split (or use 1/2 tsp. dried minced garlic)
1 Tblsp. Dijon mustard
2 tsp. salt
1 tsp. sugar
1/2 tsp dried tarragon
1/2 tsp. pepper
Combine all in a jar and shake very well.

Combine dressing with salad ingredients in a large bowl. Refrigerate until ready to serve. It should be served cold.

Yield: 6 to 8 servings.

This recipe is from Cook & Tell, my favorite cooking newsletter. This salad always goes over well whenever I serve it. If I want to make it as a side dish, I just leave out the chicken.

I often make a batch of the dressing to have on hand. It's a good marinade and also a quick dressing for any pasta or veggie salad.


  1. Anonymous1:45 PM

    yummy! will give it a try!

  2. That sounds fantastic, I will be trying that.

  3. This sounds great. Thanks!

  4. Hi everyone!

    Sure hope you enjoy this salad as much as we do. I often take it to potlucks to share and everyone seems to enjoy it.

    Have a great weekend!

    God bless,

  5. This sounds like a great meal to me! Thanks bunches!

  6. You're welcome, Kathleen Marie! Stop by my kitchen table anytime!

    God bless,

  7. Yum!! The Mustard-Tarragon Dressing is something I'm going to try very soon. :)

    Thanks so much for participating in my Favorite Ingredients Friday Salads Edition recipe exchange. I do appreciate it.

  8. Hope you like that dressing as well as I do. It's so handy to have in the fridge for pasta salads in a jiffy.


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