Aunt Gladys' California Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an unusual and delicious chicken salad that is super easy to make. I love it on some loose lettuce leaves or inside a croissant. I use two large boneless chicken breasts to get the 2 cups of cubed meat. My Aunt Gladys of Glendale, CA made this for me several years ago and I have been making it ever since. My friends have been begging me for the recipe and now here it is. Enjoy! Ingredients:
2 cups cubed cooked chicken breasts |
3 tablespoons catalina dressing |
1/2 cup chopped celery |
1 teaspoon finely chopped green onion |
1 teaspoon dried parsley |
1 teaspoon curry powder |
1/3 cup mayonnaise |
1/4 cup toasted almond |
1 (8 ounce) can mandarin oranges, drained |
bibb lettuce or 4 -6 plain croissants, if desired |
Directions:
1. Cook your chicken breasts as you usually do until they are completely done.
2. I bake mine in the oven at 350° for 30 minutes.
3. Cool and cut into bite-sized cubes.
4. Marinate the cubed cooked chicken breast meat in the Catalina dressing in a ziplock bag overnight in the refrigerator.
5. The next day, add the celery, green onion, parsley, curry powder, mayonnaise and toasted almonds.
6. Gently fold in the mandarin oranges.
7. Serve over loose Bibb lettuce leaves or in a croissant if desired.
8. It's good just by itself!
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