Timbalier Island Chicken Salad
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Wednesday, 22 June 2011 16:24
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Excellent summer dish served poolside or patio ¼ cup chopped pecans 1 whole roasted lemon-pepper chicken from grocery’s deli 1 16-oz can pineapple chucks, drained 1 cup celery, finely diced ½ cup shredded carrot ½ cup mayonnaise ¼...

 

Excellent summer dish served poolside or patio

  • ¼ cup chopped pecans
  • 1 whole roasted lemon-pepper chicken from grocery’s deli
  • 1 16-oz can pineapple chucks, drained
  • 1 cup celery, finely diced
  • ½ cup shredded carrot
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1/2 tsp curry powder
  • 1 tsp lemon juice
  • ½ tsp salt
  • 4 cups torn mixed salad greens
  1. Bake pecans at 350?, stirring occasionally for 5 minutes
  2. Remove chicken meat from bones and combine with next 3 ingredients in large bowl
  3. In separate bowl mix mayonnaise and next 4 ingredients; pour over chicken and toss gently to coat
  4. Spoon salad over greens and sprinkle with pecans

Serves 4

 

Last Updated on Wednesday, 06 July 2011 02:22