CHICKEN SALAD 1
List of Ingredients
Spike Seasoning or seasoning salt
2 whole chicken breasts, skinned and boned
1/2 cup skim milk, very cold
2/3 cup fresh squeezed orange juice
1/3 cup lowfat mayonnaise, imitation sour cream or mixture of both
1 1/2 cups coarsely chopped fresh pineapple (3/4-inch chunks)
2 stalks celery, with leaves, chopped
20 large, unbroken walnut halves
4 large bibb lettuce or romaine leaves
4 small bunches of green grapes
Recipe
Ingredients
Directions
Serves 4 to 8
I served this fancy chicken salad at my friend Sandy Canada's wedding shower 15 years ago and the recipe is still a classic. The guests and Sandy raved about it so much that I've been making it ever since. Fresh pineapple and freshly cooked chicken are why it's so special.
The chicken only takes about 15 minutes to both prepare and cook in a microwave. Poaching the chicken on top of the stove or baking takes about 10 minutes longer.
I serve the salad on lots of bibb lettuce, with a small bunch of seedless green grapes on each plate.
1. Shake the Spike or seasoning salt on the chicken breasts, wrap in an oven plastic bag and microwave on high, turning twice (if not on a turntable) for 7 to 10 minutes.
2. Or heat the chicken, with a few teaspoons of water, covered, in a nonstick pan, for 12 to 14 minutes, or until thoroughly cooked. Remove the chicken, and cut it into 3/4-inch chunks, and chill.
3. Just before serving, beat the skim milk with an immersion beater or electric whipper several minutes, until very frothy but not quite whipped, and add the orange juice and the mayonnaise, blending thoroughly. Mix the dressing with the chicken, pineapple and celery, and very carefully fold in the walnuts, taking care not to break them. Place a bibb or romaine leaf on each of 4 plates, place the chicken salad on top and a bunch of grapes to the side.
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