Picnic Salad

By tschnet1

Ingredients

• For the dressing:
• 1 small head green or red cabbage, coarsely shredded (1L/4 cups)
• 3 cups diced cooked chicken
• 2 cups cooked or drained canned cut green beans
• 2 medium-size carrots, peeled and coarsely shredded
• 1 medium-size red onion, finely chopped
• 1 medium-size sweet red pepper, cored, seeded, and finely chopped
• (2 tbsp snipped fresh dill, chives, or minced parsley
• 2 tbsp white wine vinegar or cider vinegar
• 2 tspDijon mustard
• 1 tsp celery seeds
• 1/4 tsp each salt, black pepper, and sugar
• 2/3 cup reduced-calorie mayonnaise

Preparation

Step 1

Place the cabbage, chicken, beans, carrots, onion, red pepper, and dill in a large bowl and toss well. Combine the vinegar, mustard, celery seeds, salt, black pepper, and sugar in a small bowl. Whisk in the mayonnaise, pour over the cabbage mixture, and toss gently. Cover and refrigerate until ready to serve. Serves 4.