This month's featured recipe for Mandarin Chicken Salad was contributed by Collington resident Barbara Anderson. "This recipe has been a family favorite since the late 1970’s. I found it in a Wives’ Club fundraising cookbook at the Air Force Academy where my husband was stationed at the time. It is light and refreshing during the dog days of summer. This is a dish that doubles and triples easily. The curry makes the dish special! Enjoy!" - Barbara Anderson
Mandarin Chicken Salad
3 cups diced roasted chicken
1 cup sliced celery
1 cup red or green seedless grapes, halved
1 11-oz can mandarin oranges, drained
3/4 cup, canned pineapple tidbits, drained
1 2-oz package sliced almonds, toasted
1/3 to 1 cup light mayonnaise
1 tablespoon soy sauce
3/4 to 1-1/2 tsp curry powder
1. Put a few grape halves and mandarin orange segments to one side to use as garnish.
2. In a large bowl, combine the chicken, pineapple, celery and grape halves. Gently add the mandarin oranges.
3. In a small bowl combine the dressing ingredients. Pour over salad and gently toss to coat. Decorate with toasted almonds and the reserved grapes and orange segments. Chill for 1 hour.
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