From Your Oven Chicken Salad
From chefjeb 17 years ago
- 45 minutes to make
- Serves 8
This is a recipe created for a ladies luncheon at our Dallas-area restaurant. But the surprise was when we menued it as a Friday special we had construction workers and others gobbling it up. It is filling, different and definitely tasty.
Ingredients
- 6 cups cooked chicken breast, cubed shopping list
- 2 cups celery, diced shopping list
- 1/4 cup finely minced red onion shopping list
- 1 can sliced black olives, drained (about 1 1/2 cups) shopping list
- 6 green onions finely sliced shopping list
- 1/8 tsp cayenne shopping list
- 1/2 tsp minced garlic shopping list
- 1/4 cup Creole or a grainy brown mustard shopping list
- 3/4 cup mayonnaise shopping list
- 2 tbs lemon juice shopping list
- 1 can cream of chicken soup (10.5 oz) shopping list
- 1 jar sliced pimentos (2 oz) shopping list
- 1 flat can of sliced water chestnuts, drained shopping list
- 1 tsp salt shopping list
- 2 pinches white pepper shopping list
- Garnish: sliced almonds, chopped walnuts or pecans (choice) shopping list
How to make it
- Mix all ingredients.
- Bake covered at 350 about 30 minutes.
- Uncover and bake another 15 minutes
- Serve over bed of fresh salad greens lightly dressed with Italian or a tangy vinaigrette. Top with sprinkle of nuts. To fihish, place three small triangles of banana-nut bread or other quick bread to garnish plate.
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