 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
I love the challenge of finding creative new ways to serve foods. So putting peaches in chicken salad seems only natural. My husband and I enjoy this hearty cool salad on hot summer evenings.—Elizabeth Waden, Timmonsville, South Carolina Ingredients:
3 cups cooked elbow macaroni |
3 cups cubed cooked chicken |
2 cups cubed peeled fresh peaches |
1 cup sliced celery |
1 cup halved strawberries |
1 can (11 ounces) mandarin oranges, drained |
3/4 cup pineapple tidbits, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup chopped apple |
1/2 cup golden raisins |
1/2 cup chopped pecans |
1 cup mayonnaise |
1/4 cup orange juice |
2 tablespoons sugar |
1/2 teaspoon ground ginger |
1/8 teaspoon pepper |
shredded lettuce |
Directions:
1. In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce. Yield: 12 servings.
|
|