Pam's Mom's Best Ever Chicken Salad
By
Pam Ellingson
@wmnofoz
1
★★★★★ 1 vote5
Ingredients
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THE 30 MINUTE COOK TIME IS FOR MARINATING THE CHICKEN.
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1/2 tspsalt
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4 Tbspeach salad oil, orange juice, and cider vinegar
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I INCREASED THE AMOUNTS FOR THE MARINADE AS I FOUND THAT THE CHICKEN AND RICE SEEMED TO JUST GOBBLE UP THE FLAVORS AND I ENDED UP ADDING EXTRA VINEGAR AT THE END TO BRING THE FLAVOR BACK.)
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5 cchopped chicken
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3 ccooked rice
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1 1/2 csliced celery
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1 1/2 chalved seedless green grapes or whole small red seedless or champagne grapes.
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1 can(s)15 oz. pineapple chunks drained well
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1/2 to 3/4 cmayonnaise or to taste
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1 ctoasted slivered almonds
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1 can(s)11oz. mandarin oranges, drained well
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·salt and pepper to taste
How to Make Pam's Mom's Best Ever Chicken Salad
- Remove the marinated chicken from the fridge and add all remaining ingredients except mandarin oranges and about 1/3c almonds. Mix thoroughly but gently (very clean hands work best). Adjust salt and add pepper if desired. You may also need to add a small amount more vinegar to taste. Refrigerate until ready to serve.
- Serve on a pretty ruffled leaf of lettuce or a chiffonade of romaine. Garnish with the orange sections and sprinkle a few almonds over each serving. (We used this for many light brunches served on the lettuce leaf with a small spinach salad, and either a muffin or a croissant and for dessert a small serving of chocolate lava cake.)