Recipes

Party Time Chicken Salad

Category:	Poultry & Fish
Ingredients:	Salad: 3 chicken breasts: skin, cook, debone, defat, chill, slice into smallish cubes and salt lightly 1 cup celery in fine dice 1 cup peeled jicama in fine dice 1/2 cup white raisins; soak in enough dry sherry to barely cover 8 oz. mandarin orange slices, drained and chilled 8 oz. canned seedless grapes, drained, washed, redrained and chilled (or 8 oz. fresh raw seedless grapes) 8 oz. pineapple chunks, drained (save juice), halved and chilled 1/2 cup unsalted peanuts, chopped Dressing: 1/2 cup mayonnaise 1 t. freshly grated ginger 2 t. curry sherry from raisins reserved pineapple juice 1 T. lemon juice
Preparation - Directions:	Combine all salad ingredients, folding together gently. Beat dressing ingredients until smooth and creamy. Taste and correct seasoning. Pour over salad and gently mix. Refrigerate at least one hour. Makes 8 servings as main course; 12 as buffet side dish.

Category:

Poultry & Fish

Ingredients:

Salad:
3 chicken breasts: skin, cook, debone, defat, chill, slice into smallish cubes and salt lightly
1 cup celery in fine dice
1 cup peeled jicama in fine dice
1/2 cup white raisins; soak in enough dry sherry to barely cover
8 oz. mandarin orange slices, drained and chilled
8 oz. canned seedless grapes, drained, washed, redrained and chilled (or 8 oz. fresh raw seedless grapes)
8 oz. pineapple chunks, drained (save juice), halved and chilled
1/2 cup unsalted peanuts, chopped
Dressing:
1/2 cup mayonnaise
1 t. freshly grated ginger
2 t. curry
sherry from raisins
reserved pineapple juice
1 T. lemon juice

Preparation - Directions:

Combine all salad ingredients, folding together gently. Beat dressing ingredients until smooth and creamy. Taste and correct seasoning. Pour over salad and gently mix. Refrigerate at least one hour. Makes 8 servings as main course; 12 as buffet side dish.