CHICKEN SALAD SUPREME
2
lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat) 4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered
almonds 3 c. diced celery 2 1/2 c. raw rice 1 qt. mayonnaise
Cut
chicken into pieces and boil until tender with no seasonings. Remove skin and
fat first. Remove meat from bones and cut into cubes. Mix together oil, orange
juice, vinegar, salt, marinate chicken in this mixture in refrigerator
overnight. Drain fruit well, add to nuts and celery the next day; add to
chicken mixture. Cook rice until tender in boiling water, drain, blanch with
cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve
with crackers and lettuce or in pocket bread.
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