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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chilled Chicken Salad Recipe

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This recipe for Chilled Chicken Salad is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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