In a large bowl, combine chicken, peas, celery, green
onions, pecans and apple. Set aside.
In a separate bowl, combine all ingredients for the
dressing. Whisk to completely incorporate.
Slowly add the dressing to the chicken mixture, a
little at a time so as not to saturate the salad.
Refrigerate the dressed chicken salad for at least
1 hour before serving. Refrigerate any remaining
dressing in a covered container.
Serve the salad on lettuce, topped with cherries,
red onions and pea sprouts. Makes 6 servings.
Brands may vary by region; substitute a similar product.
3 cups cubed roasted
chicken ( 2 chicken
1 cup sliced sugar
3/4 cup diced celery
1/2 cup chopped
1/3 cup chopped pecans
1 Stemilt Pink Lady Brand*
12 leaves butter-leaf
10 Stemilt dark sweet
cherries (or Rainiers),
quartered or halved
1 large red onion, sliced
1/2-1 cup fresh pea sprouts
1/2 cup mayonnaise
1 6-ounce container
1/3 cup honey mustard
2 tablespoons fresh
1 tablespoon apple
1/4 teaspoon salt
1/8 teaspoon ground
Garden Chicken Salad
11/2 pounds ( 4 cups) diced
cooked chicken breast
2-3 cups ( 1 pound) diced
Alpine Fresh* fresh
2 cups diced celery
1 bunch green onions,
Salt and pepper
1 head romaine or
1/3 cup sliced almonds,
1/3 cup shredded
3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon curry powder
1/2-1 teaspoon salt
Grated peel and juice of
1 large lemon
Island Pineapple Chicken Salad
In a large bowl, combine chicken, pineapple, celery,
onions, and salt and pepper to taste.
To prepare the dressing, combine all ingredients in a
small bowl and blend.
Add dressing to the salad mixture and stir to coat well.
Serve on whole lettuce leaves. Garnish with almonds
and coconut. Makes 6-8 servings.
Recipe developed by Christine W. Jackson, food stylist.
* Brands may vary by region; substitute a similar product.