"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pineapple and Chicken Salad, by Elaine Dack, is from Seasoned with LOVE,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 & 1/2 lbs. chicken breasts 2 c. diced celery 1 pineapple, cut into chunks 1/2 c. whipping cream 1 c. mayonnaise Salt & pepper to taste 1/2 c. cashew nuts Lettuce leaves
Skin chicken breast and cook. Cool and cut into chunks. In a bowl, mix together chicken chunks, pineapple, and celery. Whip cream and whisk together and mayonnaise until blended. Pour whipped cream and mayonnaise mixture over chicken and pineapple mixture. Toss to coat thoroughly. Season to taste. Mound salad on lettuce leaves. Garnish with cashew nuts, if desired.
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