Bridesmaids' luncheon chicken salad

1 Servings

Ingredients

Quantity Ingredient
1½ cup HELLMANN’S MAYONNAISE
¾ cup MAJOR GRAY’S CHUTNEY. (IF THERE ARE FRUIT CHUNKS IN THE CHUTNEY, SLICE THEM AS THINLY AS POSSIBLE.)
1 teaspoon CURRY POWDER
2 teaspoons GRATED LIME PEEL
¼ cup FRESH LIME JUICE
½ teaspoon SALT
4 cups COOKED; SMALL CHUNKED WHITE MEAT OF CHICKEN
2 cans CHUNKED PINEAPPLE (13 1/4 OZ. SIZE OR NEAR), DRAINED
2 cups DIAGONALLY SLICED CELERY
1 cup THINLY SLICED GREEN ONIONS; TOPS AND BOTTOMS
½ cup TOASTED WHOLE OR SLICED BLANCHED ALMONDS

Directions

PART A

PART B

This is one of those recipes that goes way back. Many years ago a friend of mine, now deceased, gave me a version of this little ditty, and I embroidered on it until I came up with this. It is one of the best chicken salads you will ever eat and is one of the most requested, and most widely used of all my recipes. Very seldom a week goes by that I don’t receive compliments on it. I have demonstrated it in cooking classes, prepared it on television, and married off more than a few brides on it. On a one to ten scale it is a fifteen and is the perfect salad to prepare for a "bridesmaids’ luncheon" or for any other festive luncheon.

Into a really LARGE mixing or salad bowl combine part "A". Blend well and then gently fold in part "B". Chill for 4 to 6 hours. Serve on crisp, chilled salad greens.

Guaranteed to bring rave reviews TIP: Can be prepared the night before. Just be sure to toss again before serving, and be sure to go all the way to the bottom of the container to mix in all juices when tossing for the final time.

Yield: 8 to 10 generous servings.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@... on Sep 26, 1997

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