Recipe - Bridesmaids Luncheon Chicken Salad

PART A
1 One half cup HELLMANN’S MAYONNAISE
Three fourths cup MAJOR GRAY’S CHUTNEY. (IF
THERE ARE FRUIT CHUNKS IN
THE CHUTNEY, SLICE THEM AS
THINLY AS POSSIBLE.)
1 teaspoon CURRY POWDER
2 teaspoon GRATED LIME PEEL
One fourth cup FRESH LIME JUICE
One half teaspoon SALT

PART B
4 cup COOKED; SMALL CHUNKED WHITE
MEAT OF CHICKEN
2 cn CHUNKED PINEAPPLE (13 1/4
OZ. SIZE OR NEAR), DRAINED
2 cup DIAGONALLY SLICED CELERY
1 cup THINLY SLICED GREEN ONIONS;
TOPS AND BOTTOMS
One half cup TOASTED WHOLE OR SLICED
BLANCHED ALMONDS

This is one of those recipes that goes way back. Many years ago a friend of
mine, now deceased, gave me a version of this little ditty, and I
embroidered on it until I came up with this. It is one of the best chicken
salads you will ever eat and is one of the most requested, and most widely
used of all my recipes. Very seldom a week goes by that I don’t receive
compliments on it. I have demonstrated it in cooking classes, prepared it
on television, and married off more than a few brides on it. On a one to
ten scale it is a fifteen and is the perfect salad to prepare for a
"bridesmaids’ luncheon" or for any other festive luncheon.

Into a really LARGE mixing or salad bowl combine part "A". Blend well and
then gently fold in part "B". Chill for 4 to 6 hours. Serve on crisp,
chilled salad greens.

Guaranteed to bring rave reviews

TIP: Can be prepared the night before. Just be sure to toss again before
serving, and be sure to go all the way to the bottom of the container to
mix in all juices when tossing for the final time.

Yield: 8 to 10 generous servings.

Posted to TNT Prodigy's Recipe Exchange Newsletter by CHEBECK@aol.com on
Sep 26, 1997