Monday, October 18, 2010

Brigham House Chicken Salad

Saturday was window washing day here. Don invited his parents over so I put this recipe together. It was very good. Try to make your pieces of chicken and apples the same size so that all the 'chunks' are about the same size. I boiled 5 chicken breasts for 20 minutes and then put them in the freezer to quick cool since I started making this about 9 and needed it for lunch! Everyone liked this.

Brigham House Chicken Salad

4 -6 large chicken breast cooked and chunked
2 stalks of celery chopped
2 cups grapes red or green (cut in half or left whole)
1 granny smith apples with skin chopped(use 2 gala if you don’t like granny)
1 gala apple chopped
2 oranges chopped (Beth used 1 can mandarin oranges, drained)
1 small can of pineapple tidbits drained
2 cups real mayonnaise
roasted or plain peanuts

In a large bowl put drained pineapple in, then add the remainder of the fruit and celery and stir lightly not to break apart the oranges.
Add the chicken and mayonnaise to the large bowl and gently fold together so everything doesn’t get torn apart.

Serves 6-8

I usually serve in a croissant roll with lettuce with peanuts sprinkles on top.

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