CHICKEN SALAD (HAWAIIAN)

This recipe is good for a summer lunch.  You should keep it cold until serving, but contrary to popular belief, mayonnaise itself isn't particularly dangerous from a food safety point of view.  Mayonnaise in its usual commercial formulations is acid enough to be mildly protective against harmful microorganisms.  But it's not protective enough, so don't take chances and do keep this refrigerated until you need it.






  • 6 cups cooked chicken, cut in chunks
  • 1-1/2 cups mayonnaise or salad dressing
  • 2 cups chopped celery
  • 2 tablespoons soy sauce
  • 1 can pineapple tidbits, drained

1/2 cup slivered almonds, lightly toasted, divided In a large mixing bowl combine chicken, mayonnaise, celery and soy sauce.  Gently fold in pineapple and half of almond slivers.  Serve salad on a platter lined with lettuce leaves.  Garnish with remaining almonds. Serves 12 to 15.


CHICKEN SPRING SALAD

Spinach is an excellent source of Vitamins A and C, as well as potassium and magnesium.  When you eat it uncooked, as in this recipe, dentists say spinach is a detergent food, helpful to dental health.

  • 3 cups cooked chicken, cut in chunks
  • 1 package (10-ounces) raw spinach, washed and drained with stems removed and torn into small pieces
  • 1 small clove garlic, minced
  • 1 tablespoon chives, snipped, fresh or frozen
  • 1 teaspoon salt or to taste
  • 1/8 teaspoon ground pepper
  • 1 teaspoon sugar
  • 3/4 cup chopped pecans
  • 2 apples, chopped
  • 1/2 cup oil
  • 1/4 cup red wine vinegar
  • In a salad bowl combine all ingredients and toss lightly. Serves 6 to 8.







FRENCH DRESSING CHICKEN SALAD

This is a real "fast food," perfect for when you've got a lot of other things to do besides fuss in the kitchen.  It's quick and easy, but the Cayenne pepper gives it a little perk that lifts it out of the ordinary.

  • 2 cups cooked, diced chicken
  • 1/2 cup finely chopped celery
  • 1/4 cup French dressing
  • 1/4 cup mayonnaise or salad dressing
  • 1/8 teaspoon Cayenne pepper
  • In a salad bowl toss together all ingredients and serve on lettuce. Serves 3-4


OLIVEY CHICKEN SALAD

  • 2 cups cooked, diced chicken
  • 1 cup cooked rice (1/4 cup uncooked yields 1 cup cooked)
  • 3/4 cup chopped celery
  • 1/2 cup sliced pimento-stuffed green olives
  • 1/4 cup toasted slivered almonds
  • 1/4 cup thinly sliced scallions
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon ground pepper
  • 1/2 cup mayonnaise or salad dressing
  • 2 tablespoons fresh lemon juice

In a mixing bowl combine all ingredients and serve salad on a bed of lettuce leaves. Serves 4 to 6.

SUNSHINE CHICKEN SALAD






The avocado you use in this recipe should be fully ripe, and that means it will have a slight give to it when you press it between your palms.  If it has about as much "give" to it as a baseball, let it ripen for a couple of days more at room temperature.  But don't refrigerate it because refrigeration puts a permanent stop to all ripening.

  • 3 cups cooked, diced chicken
  • 1 can (6-ounces) orange juice concentrate
  • 3 tablespoons oil
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon Tabasco
  • 1 cup chopped celery
  • 1/2 cup diced ripe olives
  • 1 medium avocado, cut in small chunks
  • 1/4 cup toasted, slivered almonds

In a blender or food processor, make dressing by blending orange juice concentrate, oil, vinegar, sugar, dry mustard, salt and Tabasco at high speed 5 seconds or until smooth.  In a salad bowl combine chicken, celery, olives, avocado and almonds.  Pour dressing over.  Toss and chill at least 30 minutes before serving. Serves 4 to 5.

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