1 cup grapes or sunflower seeds
1 cup chopped fresh tomatoes
1 cup chopped bell peppers
1 cup chopped celery
1 cup chopped fresh mushrooms
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped onion
4 shells lettuce
1/3 cup cooked, cubed chicken (with juice)
1 cup carrots, diced
1 teaspoon lemon juice
1/4 cup olive oil
1/2 cup chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
In a large bowl, mix grapes and sunflower seeds, tomatoes, bell peppers, celery, mushrooms, onion, chicken, carrots, lemon juice, olive oil, parsley, sage, thyme, rosemary and chicken. Cover, and refrigerate for at least 1 hour.
Heat oil in a large skillet. Add lettuce, turn to coat and cook until heated through.
Place chicken into salad dressing, toss with chicken and vegetable mixture. Season with lemon juice, olive oil, parsley, sage, thyme, rosemary and chicken. Spoon salad over lettuce and vegetables, and stir to coat. Chill until serving.
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