California Chicken Salad

  • Active Time 15m
  • Total Time 15m

Makes 4 servings


  • 4 cups iceberg lettuce, chopped
  • 1 cup cooked, diced, boneless, skinless chicken breast
  • 1/2 cup diced Swiss cheese
  • 1 tomato, chopped
  • 1/2 cup diced Cheddar cheese
  • 1/4 cup diced, cooked beets
  • 1 hard-boiled egg white, diced
  • 3 tablespoons red wine or favorite vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon fresh, or 1/4 teaspoon dried tarragon, crushed
  • 1/4 teaspoon Worcestershire sauce
  • Tabasco sauce, to taste
  • Salt and pepper, to taste
  • 1/4 cup vegetable oil
  • Garnish with cooked crumbled bacon, optional


In a large mixing bowl, toss the lettuce, chicken, Swiss cheese, tomato, Cheddar cheese, beets and egg white.

In a small mixing bowl, combine the vinegar, mustard, chives, tarragon, Worcestershire, Tabasco, salt and pepper. Pour in the oil in a thin stream, whisking to combine. Toss together with the salad and, if desired, garnish with the bacon. Serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3720

nutrition information per serving

288 calories; 23g total fat; 47mg cholesterol; 427mg sodium; 3g carbohydrates; 1g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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