From Your Oven Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a recipe created for a ladies luncheon at our Dallas-area restaurant. But the surprise was when we menued it as a Friday special we had construction workers and others gobbling it up. It is filling, different and definitely tasty. Ingredients:
6 cups cooked chicken breast, cubed |
2 cups celery, diced |
1/4 cup finely minced red onion |
1 can sliced black olives, drained (about 1 1/2 cups) |
6 green onions finely sliced |
1/8 tsp cayenne |
1/2 tsp minced garlic |
1/4 cup creole or a grainy brown mustard |
3/4 cup mayonnaise |
2 tbs lemon juice |
1 can cream of chicken soup (10.5 oz) |
1 jar sliced pimentos (2 oz) |
1 flat can of sliced water chestnuts, drained |
1 tsp salt |
2 pinches white pepper |
garnish: sliced almonds, chopped walnuts or pecans (choice) |
Directions:
1. Mix all ingredients.
2. Bake covered at 350 about 30 minutes.
3. Uncover and bake another 15 minutes
4. Serve over bed of fresh salad greens lightly dressed with Italian or a tangy vinaigrette. Top with sprinkle of nuts. To fihish, place three small triangles of banana-nut bread or other quick bread to garnish plate.
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