Garden Vegetable and Chicken Salad

  • 3/4 cup Shamrock Farms Sour Cream
  • 3 whole chicken boneless breasts
  • 1 large red bell pepper
  • 1 head of broccoli
  • 1 stalk of celery
  • 2 carrots
  • 3/4 cup mayonnaise
  • 4 1/2 tablespoons Dijon mustard
  • 4 1/2 tablespoons raspberry vinegar
  • 2 tablespoons finely chopped dill
Cooking instructions
  1. Gently simmer the chicken in a shallow saucepan of water for 20 minutes. Cool and then cut into bit-sized pieces.
  2. Cut pepper into julienne strips and broccoli into florets. Dice celery and carrots. In a large bowl, combine the chicken, red pepper, celery and carrots. Steam the broccoli for 2-3 minutes, or until it just starts to get tender. Add the broccoli into the chicken veggie mix and stir gently. Cook bacon, drain and crumble, and then toss into chicken mixture.
  3. In a separate bowl, whisk the sour cream, mayonnaise, Dijon mustard, raspberry vinegar and dill. Pour the dressing over the chicken and vegetables and mix well. Chill the salad for at least 2 hours before mealtime.