This one is easy to assemble and only needs a couple of hours to chill before eating.
Polynesian Chicken Salad
by Sandra Buck
1 8 oz. package of shell shaped pasta (cooked, rinsed and drained)
2 cups cooked/shredded chicken or you can use drained chicken from the can
1 8 oz. can drained pineapple (save the juice for dressing)
1 10 oz. can drained mandarin oranges
3/4 cup chopped celery
2 tablespoons chopped green onion
1/2 cup of your choice of chopped nut (walnut, pecan, cashew)
Cook, rinse, drain and cool pasta. In a large bowl combine all above salad ingredients.
1 cup mayonnaise
1/2 cup sour cream
2-3 tablespoons reserved pineapple juice (to thin dressing)
1/2 teaspoon salt or to taste
Add dressing to pasta salad, fold in to blend. Cover salad and chill for at least 2 hours.
Serve with a hot dinner roll or croissant.
6 COMMENTS:
Yum! I've been on a chicken salad craze this summer and love hearing new ways to make it. Thanks, Sandra!
XO,
Jane
Definitely have to try this!
Yum! Wonder if I could get the kids to eat this one. Just dropping by to say "Hi" from Tatertots & Jello.
Sounds yummy! I'm going to try this.
I like this, I think I'm going to try this but use some yogurt for the mayo to make it a bit more healthy, I'll let you know how it turns out! Thanks!
I just made this and I love it. It's in the frig and I expect it will get better as it sits. I did add 1/2 cup plain yogurt and took out some mayo, I used light mayo too. I added a tablespoon of honey and it tastes great! Thanks!
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