Chicken Salad Oriental
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 cups cooked chicken, diced
- 1 (13 1/2 ounce) can pineapple tidbits, drained
- 2 tablespoons green onions, sliced
- 1 (5 ounce) can water chestnuts
- 3⁄4 cup sour cream
- 1 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1 dash pepper
- 1⁄4 cup slivered almonds, toasted
directions
- Combine and chill first four ingredients. Blend sour cream, ground ginger, salt, and pepper; add to chicken mixture; toss lightly. Serve on bed of greens. Sprinkle with toasted almonds.
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Reviews
-
Good and unique chicken salad! I used a rotisserie chicken for the ease of it(have 2 kids under 6), decreased the ginger to 1/2 teaspoon because I am always leery ginger will over power the taste of the dish and left out the salt. I love the crunch of the water chestnuts. I would drain the pineapple really good to avoid making the salad too wet. I add the wet ingredients to chicken/egg/tuna salad a bit at a time b/c I like mine a little on the dry side. ZWT7 for Count Dracula and His Hot Bites.
RECIPE SUBMITTED BY
Maryland Jim
Pasadena, 60