Recipe by The Big Cheese
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!
Top Review by Donna Matthews
I found this to be a perfectly acceptable curried chicken salad, but nothing outstanding. I did use canned chicken and I am not a real fan of Catalina dressing (too much sugar), so there should be no slight to Aunt Gladys taken.
- 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 See How It's Made
- Cook your chicken breasts as you usually do until they are completely done.
- I bake mine in the oven at 350° for 30 minutes.
- Cool and cut into bite-sized cubes.
- Marinate the cubed cooked chicken breast meat in the Catalina dressing in a ziplock bag overnight in the refrigerator.
- The next day, add the celery, green onion, parsley, curry powder, mayonnaise and toasted almonds.
- Gently fold in the mandarin oranges.
- Serve over loose Bibb lettuce leaves or in a croissant if desired.
- It's good just by itself!