Sunday, April 21, 2013

Sunshine Chicken Salad

 I have no idea why this wasn't ever published...and no idea where the picture I took ended up...so I'm posting it without a picture and maybe I will run across it in my travels. This was really good served with croissants. I love the chicken salad with the grapes and almonds but this was almost it's equal in my opinion, different but very good overall. I ate it plain with salad the second day and that was good too.

 Sunshine Chicken Salad
Servings 12

6 c. cooked chicken, diced
1 c. celery, finely diced
1 med green pepper, finely diced
8 green onions, sliced
1 can water chestnuts, diced
1/2 tsp onion powder
1/2 tsp garlic powder
1 c. reduced fat mayo
8 T. spicy brown mustard
2 1/2 T. brown sugar
1/4 tsp white pepper
1 large can pineapple tidbits, drained
1 large can mardarin oranges, cut into chunks and drained
1c. cashews (opt) I put mine on the side

Bake chicken, cool and dice. Combine with cut vegetables in a large bowl.
Mix onion powder, garlic powder, pepper, brown sugar, mayo and mustard. Pour over chicken and vegetables. Mix well.
Gently fold in pineapple and oranges. (You could also add grapes or craisins)
Chill overnight or for a couple of hours. Serve over lettuce greens or on croissants.
*Add nuts just before serving. 

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