Chicken Salad for an Endless Summer |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great for warm summer evenings, or, remember summer during the winter! Makes a perfect luncheon salad, too. This is a recipe of my friend, Olive. Ingredients:
2 large boneless skinless chicken breasts, poached and cooled |
1 (8 ounce) can pineapple tidbits (reserve juice) |
2 stalks celery, sliced |
20 grapes, halved |
1 cup baby peas, thawed |
1 green onion, sliced |
1/4 cup cashews |
1/2 cup mayonnaise |
1/4 cup chopped fresh chives |
salt |
pepper |
4 romaine leaves, chilled, for garnish |
1 cup chow mein noodles |
Directions:
1. Tear the cooled chicken breasts into bite sized pieces and place in a good sized bowl.
2. Add celery, pineapple and grapes.
3. Toss.
4. Add the peas, green onion and cashews.
5. Toss.
6. In a small bowl mix together the mayo and 1/4 c reserved pineapple liquid until smooth and creamy.
7. Add the mayo mixture and fresh chives to the chicken mixture and fold gently.
8. Add salt and pepper to taste.
9. Refrigerate for at least an hour to blend the flavors.
10. To serve, place romaine leaves on a serving platter (or use 4 individual plates) and top with the salad mixture.
11. Sprinkle with chow mein noodles for garnish.
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