Fried Chicken Chef Salad
6 to 8 pieces fried chicken, cut into bite size pieces
4 cups chopped lettuce
½ cup assorted raw vegetables, chopped
1 cup cherry tomatoes, quartered
Sauce:
2 shallots, minced
2 sweet pickles, minced or 3 tablespoons pickle relish
1 cup mayonnaise
2 tablespoons sweet pickle vinegar
½ teaspoon dry mustard
½ teaspoon paprika
salt and pepper to taste
Combine chicken, lettuce, shopped vegetables and tomatoes. Arrange on bed of lettuce add and pour on sauce. Garnish with slices of raw vegetables and any remaining deviled eggs from the picnic.