Friday, June 8, 2012


What can be more tasty than a cold chicken salad with fruit on a hot day?
I love, love this salad and have made it often since my first taste
at the home of my friend Ginny in MI.
It's perfect for a tea party in the garden ... a bridal shower  .... a picnic..
and today it was delicious for everyday with good company.

Place chicken chunks, celery, pineapple, orange sections
and toasted almonds in a bowl.

Pour marinade over all and gently toss; chill for one hour.
Drain marinade and add dressing; toss gently to blend.

I served a mound on a lettuce leaf.  Others servings were
 rolled up in a wrap.  Either way, it was delicious!


3 cups diced cooked or canned chicken
1 cup thinly sliced celery
1 can (11oz.) mandarin orange sections, drained
1 can (9 oz.) pineapple tidbits, drained
½ cup slivered almonds, toasted

In a mixing bowl, combine all ingredients.

2 tbsp. canola or vegetable oil
2 tbsp. orange juice
2 tbsp. white vinegar
½ tsp. salt
½ cup mayonnaise or miracle whip

Blend oil, orange juice, vinegar and salt.  Pour over chicken mixture.
Add mayonnaise to salad; toss gently to blend.
Serve with a lettuce leaf.
Yield: 6 to 8 servings

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