For supper tonight I made a Orange Chicken Salad from the Better Homes and Gardens Chicken Cookbook. Very, very good and five of us ate all of it.
I used the pineapple I had canned instead of fresh and it worked perfectly. Saved some of the last minute prep with this dish. There is enough citrus with the orange slices to keep the fruit from darkening but I still made it just before supper. The dressing I had made earlier in the day and stored in the refrigerator to chill. The dressing is excellent and not too sweet. Everyone thought we should have it often, but with the price of fruit I will save it for a treat.
Served hot homemade muffins with it, they are easy to make and sure taste better than a boxed mix. Just be sure not to over stir.
Orange Chicken Salad
Three cups fresh pineapple peeled and cored, cut in 1-inch chunks (canned, well drained works also)
2 cups cubed cooked chicken (10 ounces)
2 oranges, peeled, halved, and sliced
1 cup seedless green grapes, halved
1 cup sliced strawberries
1 kiwi fruit, peeled and sliced
Lettuce leaves (optional)
Orange Yogurt Dressing
½ cup toasted slivered or sliced almonds
In a large bowl combine pineapple chunks, chicken, Orange slices, grapes, strawberries, and kiwi fruit. Toss gently to mix.
Line six salad plates with lettuce, if desired. Spoon Mixture onto plates. Drizzle with orange yogurt dressing. Sprinkle with almonds.
Makes 6 servings
Orange Yogurt Dressing: In small mixing bowl combine ⅓ cup of soft cream cheese (I used the block, the tub would work better I think), ½ cup vanilla yogurt, 1 teaspoon finely shredded orange peel, 2 tablespoons orange juice, and ¼ teaspoon ground nutmeg. Stir until smooth. Cover and chill till serving time. Makes about ¾ cup.
*I thinned mine with a little of the juice from the fruit when we were ready to use it.