Tangy Chicken Salad
Author: Kim Wilson - c4a.bc9.myftpupload.com
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-5
- 4 large boneless chicken breasts- cooked, baked, roasted or grilled (whatever you prefer) and chopped into bite size pieces
- 2 celery stalks chopped
- 1 small can sliced black olives, drained
- 1- 14 oz can Mandarin Oranges, drained (use ½- 3/4 of the can)
- 1 oz. pkg. slivered almonds, toasted.
- Orange Dressing:
- 3 Tablespoons frozen orange juice concentrate
- ½ cup mayo
- ½ teaspoon dry mustard
- 1 Tablespoon white vinegar
- 1 Tablespoon sugar
- ⅛ teaspoon salt
- ¼ black pepper
- Roast, boil, bake or grill the chicken. Allow to cool completely before cutting into chunks and then place in bowl.
- Gently fold in chopped celery,olives and oranges.
- In a separate bowl mix together dressing with a wire wisk until smooth and combined.
- Pour dressing over chicken mixture and then fold in toasted almond slivers.
- Refrigerate until ready to serve.
- Serve on bib lettuce if desired and garnish with sliced avocado and additional mandarin orange slices.
Recipe by Sand and Sisal at https://www.sandandsisal.com/2015/06/tangy-chicken-salad.html
3.3.2998