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Chicken and citrus salad

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Ingredients/Components

butter or margarine - 3 Tbsp
salt - 1/2 tsp
pecan halves - 1 c
lemon juice - 1 Tbsp
salad oil - 1/2 c
orange juice - 1/4 c
curry powder - 1 tsp
mayonnaise
celery, thinly sliced - 2 c
freshly ground black pepper - 1 item
green onions, thinly sliced - 3 item
lettuce leaves for garnish - 1 item
cooked and cubed chicken - 4 c
sour cream or plain yogurt - 1/2 c
grated rind from 1 orange
fresh mushrooms, thinly sliced - 1/2 lb
each dried thyme and mint leaves - 1/4 tsp
sliced oranges and fresh mint sprigs for garnish - 1 item

How to make chicken and citrus salad:

Creamy Curry Dressing:1 c. mayonnaise1/2 c. sour cream or plain yogurt1 tsp. curry powder1 Tbsp. lemon juice grated rind from 1 orange Place the chicken cubes in a bowl; set aside. In another bowl, combine oil, orange juice, herbs, salt and pepper. Toss with chicken. Cover and refrigerate for 2 hours or more.

Saute the onions in 2 tablespoons of the butter over medium heat until light golden brown. Cool and combine with the chicken. Toast pecans in remaining butter in small skillet. Set aside.

Combine marinated chicken-onion mixture, celery, mushrooms, orange segments and water chestnuts. Toss with half the dressing and 1/2 cup pecans. Line a salad bowl with fresh greens. Fill with salad. Garnish with sliced oranges, remaining pecans and fresh mint sprigs. Serve the remaining dressing with the salad.

Creamy Curry Dressing: Combine mayonnaise, sour cream or plain yogurt, curry powder, lemon juice and grated orange rind. Chill.

Recipe categories: Salads, Chicken, Poultry.

Rating:

Average rating: 4, total votes: 3

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