Leftover Dilled Chicken or Turkey Chopped Salad (meat)
Contributed by Eileen Goltz.

Ingredients 2 cups cooked chicken or turkey cut into 1 inch cubes 4 green onions, chopped 2 tomatoes, chopped 1 red bell pepper, chopped 3 cups chopped lettuce 1 teaspoon chopped fresh dill 1 tablespoon chopped fresh parsley 1/2 cup mayonnaise 1 tablespoon lemon juice salt and pepper to taste

Instructions

In a bowl combine the chicken/turkey, green onions, red pepper, tomatoes, lettuce, dill, and parsley. Toss to combine. In another bowl combine the mayonnaise and lemon juice and salt and pepper. Pour the dressing over the salad and toss to combine. 

Serving Size

Serves 4. This recipe can be doubled or tripled.

Notes

Green onions (scallions), lettuce, fresh dill and parsley tend to be insect infested. For detailed instructions on how to check each of these ingredients for insect inspection, please see "Special Instructions" section below.

Related Recipes

• Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve) • Garlic Cinnamom Chicken (Meat) • Hazelnut Chicken With Raspberry Sauce (Meat) • Pineapple and Turkey Meatballs (Meat) • Avacado Onion And Hearts of Palm Salad (Pareve)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .