Here is something that just hit the spot during these hot, hot days. It was VERY GOOD!!!!!!!
Tropical Chicken Salad
2 boneless chicken breast (about 1 lb. total)
1/2 tsp. Chinese Five Spice
1/4 tsp. powdered ginger
1 cup diced celery
1 cup pineapple tidbits or chopped fresh, drained
1 TB. finely minced onion
1/3 cup mayonnaise
1/2-1 tsp. salt
1 cup green seedless grapes
1 11oz. can Mandarin oranges, drained
6 ripe olives, sliced (black or green)
1/2 cup toasted, slivered almonds
Place the chicken in a kettle along with the five spice and ginger. Add enough water to cover the chicken. Cook over medium heat until the chicken is tender, about 20 minutes. Drain, let cool, then dice. Place the celery, pineapple, onion, mayonnaise and salt in a serving bowl. Mix well. Add the diced chicken, grapes and oranges. Gently mix. Fold in the olives and almonds. Chill for a while or serve right away. Serves: 4-6
Source: Penzey-2013
Tropical Chicken Salad
2 boneless chicken breast (about 1 lb. total)
1/2 tsp. Chinese Five Spice
1/4 tsp. powdered ginger
1 cup diced celery
1 cup pineapple tidbits or chopped fresh, drained
1 TB. finely minced onion
1/3 cup mayonnaise
1/2-1 tsp. salt
1 cup green seedless grapes
1 11oz. can Mandarin oranges, drained
6 ripe olives, sliced (black or green)
1/2 cup toasted, slivered almonds
Place the chicken in a kettle along with the five spice and ginger. Add enough water to cover the chicken. Cook over medium heat until the chicken is tender, about 20 minutes. Drain, let cool, then dice. Place the celery, pineapple, onion, mayonnaise and salt in a serving bowl. Mix well. Add the diced chicken, grapes and oranges. Gently mix. Fold in the olives and almonds. Chill for a while or serve right away. Serves: 4-6
Source: Penzey-2013