Ingredients
- 3 cups freshly roasted chicken torn into medium sized chunks.
- 1 cup chopped celery
- 1/2 cups chopped water chestnuts (optional)
- 1 cup pineapple chunks
- 3/4 cup coarsely chopped nuts (walnuts, pecans)
- 1/4 cup chopped green pepper
- 1 tablespoon onion juice
- Garnish: Yolks, parsley, pimiento
- Boiled egg yolks (two to three)sieved for garnish
- Parsley, chopped
- Pimiento chopped
- Mayonnaise (1 to 1 1/2 cups)
- Curry powder
- Salt and pepper
Directions
Gently combine all ingredients except those to be used for the garnish (yolks, parsley, pimiento).
Add curry powder to the mayonnaise to taste. Start with a half teaspoonful and adjust until it is very pale yellow and mildly flavored. Season with salt and pepper to taste.
Top the salad with sieved or chopped egg yolks, parsley and pimiento.
Note: Freshly baked or roasted chicken is the secret to this great salad.
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Submitted 6/13/05.
Source: From a caterer friend
Submitted By: LB
cbatorjr@aol.com
CHICKEN SALAD HAWAIIAN