Jambalaya, p. 38
SALAD
2 cups diced cooked chicken
¼ cup sliced water chestnuts
½ pound green grapes, halved
½ cup coarsely chopped celery
½ cup toasted slivered almonds
1 8-ounce can drained pineapple chunks
DRESSING
¾ cup mayonnaise
1 teaspoon curry powder
2 teaspoons soy sauce
2 teaspoons lemon juice
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| Two chicken breasts got the job done for me. |
In a bowl, mix chicken with water chestnuts, grapes, celery, almonds and pineapple chunks.
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| Look at all that variety! |
Combine dressing ingredients and add to chicken mixture.
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| I apparently got so excited about eating the chicken salad that I forgot to take a photo of the final product. But here's the dressing ingredients! |
Chill 3-4 hours. Serve on bib lettuce or in a scooped out
fresh pineapple cut in half lengthwise.
My Rating: 4/5 "Pleasant, comforting, and delightfully mayo-y. I loved how much fruit was in this, and I enjoyed the variety of textures added by the almonds and the water chestnuts. The dressing flavor could have been a titch more complex, but that's a little quibble in the face of such a satisfying dish."
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