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Chilled Chicken Salad Recipe

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This recipe for Chilled Chicken Salad, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberlee Roth
Added: Monday, April 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken breasts (boneless, skinless)
1 c chopped celery
1 large can of chunked pineapple – drain for 2 hours
1 c red grapes, cut into halves
1 large can mandarin oranges – drain with pineapple
2 minced green onions

Boil chicken 1½ hours until tender. Cut into chunks and mix with celery, grapes and onion.

Let this drain for 1 hour.

2 Tbsp vegetable oil
2 Tbsp apple cider vinegar
2 Tbsp orange juice
½ tsp salt

Directions:
Directions:
Shake this mixture over the chicken mixture. Finally blend 1 cup or more of mayonnaise, if too dry, and add seasonings. I like celery salt and a little pepper. Mix with chicken. Last I add pineapple and oranges and mix carefully so they don’t break all up. Top with roasted, slivered almonds.

Personal Notes:
Personal Notes:
An important note-- I will often double the dressing. I think it really adds to the zest of the salad. This is a great shower or luncheon salad. Serve Chilled. As any good hostess knows when serving a salad as a main course put the salad in a lettuce cup on the plate. Thank mom for that Tip!

 

 

 

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