Chicken Salad Oriental

Submitted by Maryland Jim

"I made this recipe years ago and have just found it again in a old collection of recipes. I remember we enjoyed it but it has been a long time."

 

• 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

1. 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.

Reviews

[Rita1652]

I`m so sorry Jim the sour cream was just too much for me. I loved all the ingredients but think a blend of mayo and sour cream would have been better. I will make again but with that mix. And using less of it! I served as a dip. Thanks. Made for ZWT 2011.

 

[Ck2plz]

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.