Yield: 1 Servings
|1½ cup||HELLMANNS MAYONNAISE|
|¾ cup||MAJOR GRAYS 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|
|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|
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 dont 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