Tuesday, January 24, 2012

Colorado Cache Chicken Salad


4 whole cooked and diced chicken breasts
1/2 c water chestnuts, sliced
1/2 c chopped pecans
1/2 c seedless grapes
1/4 c finely chopped celery
1 tsp finely minced candied ginger
3/4 c mayonnaise
2 T wine vineger
1 T soy sauce
2 tsp minced onion
1/2 tsp curry powder

6 slices pineapple
lettuce leaves


Mix chicken and water chestnuts, pecans, grapes, celery and ginger. Blend mayonnaise, vinegar, soy sauce, onion and curry powder. Toss dressing with the chicken mixture. Chill overnight to allow flavors to mingle. To serve, spoon onto pineapple slices arranged on lettuce leaves (or serve on croissants).

* From Colorado Cache cookbook, Denver's Junior League

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