chicken breasts, cooked and chopped
bacon, cooked and chopped
tri-colored cabbage mix
scallions (green onions)
CARROT GINGER DRESSING
carrots, peeled and cut up
small onion, peeled and cut up
celery, cut up
1 1/2 inch
1Dressing: Cut the veggies in small pieces and put in the food processor with liquids and process until smooth. Set aside
2Chicken salad: Mix together the ingredients and blend in the dressing. Refrigerate.
3Spoon Chicken Salad onto crusty bread.
4Top with Lettuce. Slice and serve.