mandarine-orange-chicken-salad-with-lemon-honey-ginger-dresssing-srgb.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

(Serves 6)



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.



Happy cooking!

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