Honey Mustard Salad
5 min cooking
Serving Size / Yield
- 4 Boiled Eggs, Halved
- 2 Chicken Breasts, Cooked and Shredded To Pieces
- Yellow Pepper, Sliced Vertically
- Black Olives
- Cherry Tomatoes, Halved
- Onion, Slices
- Potatoes, Boiled and Sliced into Vertical Pieces
- Honey Mustard Salad Dressing
Mix the ingredients together in a bowl.
Let sit with plastic wrap or top in the fridge for 10-15 minutes.
Serve with dressing on top.
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