Recipe Requested

Several people asked for this recipe served at the March 25, 2006, RWC Women’s One-Day Retreat. It was a lovely day and we were very blessed.

Fruited Chicken Salad

4 cups, diced, cooked chicken

1 (15 ½ oz.) can pineapple chunks, drained

1 (11 oz.) can mandarin oranges, drained

1 cup chopped celery

½ cup sliced ripe olives

½ cup chopped green pepper

2 tablespoons grated onion

1 cup mayonnaise

1 tablespoon prepared mustard

¼ teaspoon salt

1 (0.3 oz.) can chow mein noodles

Lettuce leaves

Combine first 7 ingredients in a large bowl; mix well. Combine mayonnaise, mustard, and salt; toss with chicken mixture. Cover and chill. Stir in noodles just before serving. Serve on lettuce leaves. Yield: 8 servings.

This recipe came from my 1984 Southern Living Cookbook. I have found that a pound of boneless, skinless chicken breast will make about 2 cups diced when cooked. I boil the chicken in enough water to cover it by about an inch for approximately an hour (until tender) with onion, celery, garlic, sage, seasoned salt, & pepper, You can buy canned chicken but if you boil your own, you can make extra to freeze for quick soups and casseroles. Be sure to cover the chicken in the broth when you freeze to keep it from drying out.

Ann Taylor