Citrus chicken salad ^

Yield: 6 servings

Measure Ingredient
2½ pounds Roasted chicken
2 mediums Oranges
2 slices Fresh pineapple
1 cup Cooked long grain rice
2 tablespoons Pineapple juice
1 tablespoon Orange juice
½ teaspoon Salt
2 Egg yolks
1 teaspoon Mild mustard
1 pinch Paprika
¼ cup Oil
5 Mint leaves

Remove skin from chicken and take meat off bone, cutting it into even pieces. Peel oranges carefully, removing all white strings, then seperate into sections. Quarter sections and remove seeds. Peel pineapple and cut into wedges, removing cores. Combine chicken with rice, oranges and pineapple wedges. Mix pineapple juice, orange juice and salt. Whisk egg yolks with mustard and paprika, adding oil, drop by drop and whisking continuously until thick mayonnaise forms. Stir fruit juice into this mayonnaise, then fold into salad. Shred mint leaves and sprinkle over salad. Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-02-95

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