Bridesmaids’ Tea Chicken Salad

Amarante

Fri, Mar 15 2024, 11:16 am

This was a very nice somewhat traditional - but elevated - chicken salad.

Can be made the day before. Obviously if you make extra chicken breasts but you can just season some boneless chicken breasts and roast in the oven although poaching chicken breasts for a chicken salad produces a very moist succulent chicken

Bridesmaids’ Tea Chicken Salad

Makes 8 to 10 servings

Excerpt From: Gooseberry Patch - Potluck Favorites

This elegant chicken salad is perfect for a special ladies’ luncheon or tea. Serve on crisp, chilled salad greens for a lovely presentation.

1-1/2 c. mayonnaise
3/4 c. chutney, chopped if chunky
2 t. lime zest
1/4 c. lime juice
1 t. curry powder
1/2 t. salt
4 c. boneless, skinless chicken breast, cooked and diced
3 8-oz. cans pineapple chunks, drained
2 c. celery with leaves, sliced on the diagonal
1 c. green onion tops and bottoms, thinly sliced
1/2 c. toasted sliced almonds

Garnish: salad greens

In a large bowl, combine mayonnaise, chutney, lime zest and juice, curry powder and salt. Mix well. Gently fold in remaining ingredients except garnish. Cover and chill at least 4 to 6 hours; may be made the night before. Stir again before serving, being sure to stir all the way to the bottom. Serve on salad greens..