Thursday, February 19, 2009

Chicken Salad

Given to me by Alice Glidewell

This is the BEST chicken salad ever known. Seriously, whether on bread, croissants, rolls, salad, or on crackers it is so good.

3 cup cooked chicken, cut into bite sized pieces
1/2 tsp. pepper
1 cup chopped celery or water chestnuts
2 Tablespoons chopped fresh parsley
1 teaspoon salt
1 large can pineapple tidbits, drained
1 cup mayo
1/2 cup whipping cream, unsweetened

Cook chicken any method you like. Cool and cut up in bite sized pieces.
While chicken is cooling, Whip cream and fold into mayo to make your dressing.
To the dressing bowl, add chicken, celery, and pineapple. Blend well.
Add pepper, salt, and chopped parsley. Fold together one last time.
Refrigerate at least 30 minutes prior to serving.

Variations: Add or substitute any of the following to the salad: 1 cup mandarine oranges, drained; 1 cup seedless grapes, halved; 1/2 cup chopped sweet onion; 1 cup shredded cheddar cheese, 1/2 cup sliced almonds (added just before serving).

Secret: The secret is the dressing, not so much what you add to the salad. So, if you want to add more dressing, go ahead, add more dressing.

No comments:

Post a Comment