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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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I first had this at a friend's daughter's wedding reception and had to have the recipe. My friend made this for 150 guests. There are three key's to this recipe: 1. Mayonnaise, not Miracle Whip, 2. poultry seasoning, and 3. time in the frig. There are numerous other options; I think I've tried them all and are always asked for the recipe, so here 'tis. Ingredients:
2 -2 1/2 cups cooked chicken |
1 small red apple |
1 small green apple, diced |
1 (8 ounce) can pineapple tidbits (drain &, reserve juice) |
1 cup finely diced celery |
3 -4 green onions, sliced |
chopped water chestnut (optional) |
1/2 teaspoon curry powder (optional) |
salt & pepper |
3/4 cup chopped cashews (or more if you like) |
3/4 cup best mayonnaise |
reserved pineapple juice |
1/2 teaspoon poultry seasoning (key) |
Directions:
1. Blend first eight ingredients in large bowl;(reserve the cashews until later).
2. Mix dressing ingredients well in small bowl.
3. Toss with chicken mixture and refrigerate for several hours; (this is best if refrigerated over night).
4. Before serving, add cashews and let sit for ~30 minutes. You can garnish with cherry tomatoes, cold asparagus, or even hard-boiled eggs.
5. This salad is delicious served on a warm day stuffed in a cold ripe tomato and served on a crisp lettuce leaf with chilled lemon drenched asparagus on the side next to a warmed croissant. Hope you enjoy!
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