MAJOR GRAY.S CHUTNEY. (IF THERE ARE FRUIT CHUNKS IN THE CHUTNEY, SLICE THEM AS THINLY AS POSSIBLE.)
1
ts
CURRY POWDER
2
ts
GRATED LIME PEEL
1/4
c
FRESH LIME JUICE
1/2
ts
SALT
4
c
COOKED; SMALL CHUNKED WHITE MEAT OF CHICKEN
2
cn
CHUNKED PINEAPPLE (13 1/4 OZ. SIZE OR NEAR), DRAINED
2
c
DIAGONALLY SLICED CELERY
1
c
THINLY SLICED GREEN ONIONS; TOPS AND BOTTOMS
1/2
c
TOASTED WHOLE OR SLICED BLANCHED ALMONDS
INSTRUCTIONS
PART A
PART B
This is one of those recipes that goes way back. Many years ago a friend of
mine, now deceased, gave me a version of this little ditty, and I
embroidered on it until I came up with this. It is one of the best chicken
salads you will ever eat and is one of the most requested, and most widely
used of all my recipes. Very seldom a week goes by that I don.t receive
compliments on it. I have demonstrated it in cooking classes, prepared it
on television, and married off more than a few brides on it. On a one to
ten scale it is a fifteen and is the perfect salad to prepare for a
"bridesmaids. luncheon" or for any other festive luncheon.
Into a really LARGE mixing or salad bowl combine part "A". Blend well and
then gently fold in part "B". Chill for 4 to 6 hours. Serve on crisp,
chilled salad greens.
Guaranteed to bring rave reviews
TIP: Can be prepared the night before. Just be sure to toss again before
serving, and be sure to go all the way to the bottom of the container to
mix in all juices when tossing for the final time.
Yield: 8 to 10 generous servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@aol.com on
Sep 26, 1997
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