Chicken Salad Indio
"Indio, California produces 90% of the US date crop. Dates make an interesting, slightly sweet addition to chicken salad."
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
4 cups
ingredients
- 2 cups chopped cooked chicken
- 1 cup chopped dates
- 1⁄2 cup blanched slivered almond
- 10 slices bacon, cooked and crumbled
- 1 1⁄2 cups mayonnaise
directions
- Combine all ingredients except mayonnaise in a bowl.
- Add mayonnaise and mix well.
- Refrigerate for several hous or until well chilled.
- Serve with crackers.
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Reviews
-
I loved the unusual flavor combinations of this chicken salad. I made tortilla rollups with it. The only problem was that the end result was much too salty, which is odd because the recipe does not call for salt and I didn't add any. I even used low-sodium bacon. I did use store-bought pre-cooked chicken breast strips and they must have been saltier than I realized. Thank you for the recipe Ginny Sue!
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
