Christmas Recipes

Recipes for Christmas – Holiday Recipes

SUNSHINE CHICKEN SALAD June 9, 2008

Filed under: Chicken Recipes — quotes @ 1:10 pm

Serves 4-6

The avocado you use in this recipe should be fully ripe, and that means it will have a slight give to it when you press it between your palms. If it has about as much “give” to it as a baseball, let it ripen for a couple of days more at room temperature. But don’t refrigerate it because refrigeration puts a permanent stop to all ripening.

3 cups cooked, diced chicken

1 can (6-ounces) orange juice concentrate

3 tablespoons oil

1 tablespoon vinegar

1 tablespoon sugar

1/4 teaspoon dry mustard

1/4 teaspoon salt or to taste

1/8 teaspoon Tabasco

1 cup chopped celery

1/2 cup diced ripe olives

1 medium avocado, cut in small chunks

1/4 cup toasted, slivered almonds

In a blender or food processor, make dressing by blending orange juice concentrate, oil, vinegar, sugar, dry mustard, salt and Tabasco at high speed 5 seconds or until smooth. In a salad bowl combine chicken, celery, olives, avocado and almonds. Pour dressing over. Toss and chill at least 30 minutes before serving.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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