Header

"Cooking is like love. It should be entered into with abandon or not at all." ~Harriet van Horne

Blog

Pineapple Chicken Salad

Published by: Kathy

0
comments:
  • May
  • 23

My research into the history of chicken salad, determined that the first version of chicken salad was served in 1863 in Wakefield, RI.

Apparently there is not one person responsible, but we can thank the Chinese for being the first to serve variations of “chicken salad”.  Of course, these versions were far from what we are familiar with today, but the general idea was pieces of chicken mixed with a variety of spices and oils, always tied together by a binding substance.

Chicken salad recipes are as diverse as the nation we live in.  If served in 100 different restaurants, you will get 100 distinct flavor combinations.  I prefer the sweet and savory varieties that contain both fruit and nuts in the recipe.  When I went searching for a recipe to try out, one caught my eye in particular.  It was probably the curry-based dressing that appealed to me, as well as the pineapple and almonds.  As always, I put my own twist to the recipe switching from almond slivers to sliced almonds and from raisins to craisins.   I really enjoyed the finished product and plan to make it again soon.  (I cut the recipe in half.  Feel free to do the same.)

  PINEAPPLE CHICKEN SALAD

 Salad

  • 4  c. cooked chicken, chopped
  • 2/3  c. celery, chopped
  • 2/3  c. scallions, chopped
  • 8-oz.  can pineapple tidbits, drained (reserve the juice)
  • 20  small grapes, sliced in half
  • ½  c. almond slices, *toasted
  • 2/3  c. dried cranberries  (optional)

Dressing

  • 2/3  c.  mayonnaise
  • 4  T.  pineapple juice (reserved from chunks)
  • 1  tsp. salt
  • 1  tsp. curry
  • 1 T. Dijon mustard

 *To toast almond slices, preheat oven to 325˚.  Place almonds in a single layer on an ungreased baking sheet.  (Make sure to use almonds that are nearly the same size.  If you have almonds that are mixed sizes, you can risk burning some, while others remain undone.)  Bake for 5 minutes, opening the oven to shake the cookie sheet, to turn the almonds over every couple of minutes.  Remove from oven when almonds are lightly browned.  Unfortunately, you will have to “baby-sit” the almonds during this process…they tend to burn very quickly if you are not diligent.

 In a small bowl combine all dressing ingredients and set aside.  In a large bowl, mix all salad ingredients together.  Pour dressing over salad and toss.  Chill for several hours before serving.

 

Leave a comment: