Luncheon chicken salad
Luncheon chicken salad
Ingredients/Components
- oil - 2 Tbsp
- vinegar - 1/3 c
- firmly packed brown sugar
- chopped onion - 1/4 c
- chopped celery - 1 c
- soy sauce - 1 Tbsp
- 6 oz - 1 c
- seedless red grapes, halved - 2 c
- cubed cooked chicken - 3 c
- can mandarin orange segments, drained - 1 oz
- reserved pineapple liquid - 1/2 c
- slivered almonds, toasted * - 1/2 c
- can pineapple chunks, drained, reserving liquid - 1 oz
How to make luncheon chicken salad:
Dressing:1/4 c. firmly packed brown sugar1/2 c. reserved pineapple liquid1/3 c. vinegar2 Tbsp. oil1 Tbsp. soy sauce Cook orzo to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine cooked orzo and remaining salad ingredients except almonds.In jar with tight fitting lid, combine all dressing ingredients; shake well. Pour over salad; mix well. Cover; refrigerate until serving time. Garnish with toasted almonds. Makes 8 (1 1/2 cup) servings.
*To toast almonds, spread on cookie sheet; bake at 375° for 5 to 10 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on High for 3 to 4 minutes or until light golden brown, stirring frequently.
Recipe categories: Lunch/snacks, Salads, Chicken.
Rating:
Related ingredients:
eggs, vanilla, pkg, salt, peanut butter, onions, chopped
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