4 green bell peppers, chopped
4 celery, grated
1/4 cup cordian cream, divided
3 cubed, shiitake mushrooms
8 potatoes, peeled, cubed and finely chopped
3 carrots, grated
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/2 teaspoon dried basil
salt and pepper to taste
Combine sliced vegetables, celery, cream and crumbled chicken at salad counter; set aside. Whisk left-over chicken broth, water, lemon juice, basil, salt and pepper. Pour over vegetables and bowl. Serve immediately or refrigerate.