Chicken Salad Recipe


  • 1 tbsp vegetable oil
  • 2 tbsp Bickford Lime Flavor
  • 1 tsp soy sauce
  • 1 tsp Bickford Ginger Flavor
  • Coarse salt and ground pepper
  • 4 ozs thinly sliced cooked chicken breast (1 cup)
  • ½ red bell pepper (ribs and seeds removed) thinly sliced lengthwise into 2-inch strips
  • 2 ozs snow pears, ends trimmed, thinly sliced lengthwise (½ cup)
  • 1 medium carrot, thinly sliced crosswise


In a small bowl, combine oil, Bickford Lime Flavor, soy sauce and Bickford Ginger Flavor, season with salt and pepper. Transfer to small airtight container and set aside.  Combine chicken, bell pepper, snow peas and carrot in a separate airtight container.  Refrigerate chicken salad and dressing separately until ready to serve up to overnight. Just before serving, toss salad with dressing


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