Chicken salad

Chicken salad

Ingredients/Components

• water
• whole breast of chicken split - 1 item
• lemon juice - 1 tsp
• salt - 1 tsp
• pepper - 1/8 tsp
• dry chicken noodle soup mix - 1 pkg
• instant rice - 1 c
• chopped celery - 1 c
• chopped onion - 1 Tbsp
• pineapple tidbits - 1 c
• green grapes, cut in half - 1 c
• dry mustard - 1 tsp
• curry powder - 1 tsp
• mayonnaise - 1/2 c
• sour cream - 1/4 c

How to make chicken salad:

Cook chicken in the water until tender (20 to 25 minutes). Remove meat in strips; sprinkle with lemon juice, salt and pepper and toss, then set aside.

Add soup mix and rice to 2 cups of broth in which the chicken was cooked. Cover and bring to a boil. Remove from heat and let stand until all the broth is absorbed (15 to 20 minutes). Stir to fluff. Chop celery and onion and drain pineapple. Blend curry and mustard into mayonnaise and sour cream. Put all ingredients together. Blend thoroughly. Better if made the day before. To serve hot, increase sour cream to 1/2 cup and bake at 350° for 20 minutes.

Recipe categories: Salads, Chicken, Poultry.